Overall Composition
Benefits of Cashew
Overall Composition
The kernel is considered to be of high nutritive quality and growing conditions or the variety of cashew may have an influence on kernel composition (Ohler, 1979). The overall composition of the kernel is protein 21%, fat 46% and carbohydrates 25%.
Copper and Zinc
Serving Ideas
Description
Consuming More Cashews
Anemia
Fatty Acid Composition
Seedlings
Improve heart health and reduce levels of bad cholesterol
Carbohydrate Content
Culinary Usage
Helps Digestion
Anaphylaxis More ...
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