Introduction
Cashews are widely consumed tree nuts known for their rich nutritional composition. The fruit of the cashew consists of an outer shell called the nutshell, the cashew nutshell liquid, an inner shell called the testa and the kernel or cashew nut.
Composition of cashew
It would be very interesting to know that the different parts of the cashew have characteristic compounds.
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Cashew apple is rich in polyphenols and carotenoids,
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Cashew nutshell liquid contains phenols with aliphatic long chains.
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Cashew nut kernel is covered by cashew nut testa, which contains polyphenols. It has considerable amounts of crude protein, crude fibre, fat and minerals. The main minerals in cashew nut testa are magnesium, calcium, potassium and phosphorus.
Nutritional value of cashew
Cashews contain unsaturated fats, protein, magnesium, phosphorus, zinc, manganese, vitamin B6, and vitamin K.
Cashews are energy-dense and nutrient-dense foods. They add calories and should be taken in moderation. Portion size may be considered when including them in everyday meals.
Different types of cashew products
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Cashew butter is made by roasting cashews for 10-15 minutes, then grinding them. This step first releases the oil, then converts it to a creamy texture.
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Cashew cream is made by soaking and draining the cashews, then blending them with the leftover water. The resulting product is a creamy liquid that can be used as an alternative to heavy cream or sour cream in dishes such as soups and desserts.
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Cashew milk: First, the cashews are shelled and roasted, then soaked in filtered water. Finally, a paste is prepared and blended with water. The pulp is then strained to get cashew milk.
Conclusion
Cashew nuts are widely used in food preparation and contain a variety of naturally occurring plant compounds. Different parts of the cashew plant have distinct characteristics and uses.
The cashew kernel contains fatty acids, proteins, B-vitamins, phenolic acids, and flavonoids. The cashew apple contains dietary fiber, natural sugars, ascorbic acid, carotenoids, and polysaccharides. Cashew nutshell liquid contains phenolic compounds with long aliphatic side chains.
Cashews are an important crop in the global food and agricultural industry.
References:
P. Sruthi, M. Madhava Naidu. Cashew nut (Anacardium occidentale L.) testa as a potential source of bioactive compounds: A review on its functional properties and valorization. Food Chemistry Advances,Volume 3,2023.
Chen, Y., Li, N., Guo, X., Huang, H., Garcia‐Oliveira, P., Sun, J., Zhang, J., Prieto, M. A., Guo, Z., & Liu, C. (2023). The nutritional and bio‐active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): A review. Food Frontiers, 4(4), 1606–1621. https://doi.org/10.1002/fft2.250
