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Cashew Kernals

According to recent survey conducted by Almond Board, 31% of Americans rated Cashews as their favourite nut. The biggest use of cashews is as a snack. But many innovative food companies are discovering the versatility and exotic value of cashews as an ingredient.

Uses of Cashews :
A premium snack : Natural, roasted, salted, honey, chocolate, yogurt or spice- coated.
A distinctive garnish :Cashew Splits are embedded in pastry and many oriental sweets.
The nutty ingredient in Ice-creams and Chocolates : The soft-nut texture and enhanced flavor of dry-roasted cashews is unmistakable.
Toppings Galore : On its own, Coated or mixed in with other granules, Granulated dry roasted cashews add value to many products.
Cashew Flour and Paste :are used in many asian sweets, gravies and fancy Marzipans .

Health facts:
Cashew nuts pack proteins, fats and vitamins to a high degree. Proteins, the tissue builders in our system, steal a large dividend of cashew contents. Cashew kernels contain 21 % of vegetable proteins. Nutritionally they stand at par with milk, eggs and meat. It also contains a high concentration of much needed amino acids in right proportions which is very rare in nuts.
Indian cashews are nature’s proven finest diet. It’s an all-time all place snack. It is a storehouse of nutrients. It contains protein 21%, fat 47%, moisture 5.9 %, carbohydrates 22%, phosphorus 0.45%, calcium 0.05%, iron 5% for every 100 gm and other mineral elements. Eating nuts can be very beneficial as long as they replace other foods and are not just added to the diet.
Cashew nut kernel contains 47% fat, but 82% of this fat is unsaturated fatty acids. This is important because no dietician will prescribe a saturated fat packet to any one due to its high cholesterol content. Unsaturated fat eliminates the possibility of, and actually lowers, the cholesterol level in blood.
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