Kaunga
JF-Expert Member
- Nov 28, 2010
- 12,529
- 13,501
The true fruit of the tree is the cashew nut resembling a miniature boxing-glove; consisting of a double shell containing a caustic phenolic resin in honeycomb-like cells, enclosing the edible kidney-shaped kernel. An interesting feature of the cashew is that the nut develops first and when it is full-grown but not yet ripe, its peduncle or, more technically, receptacle, fills out, becomes plump, fleshy, pear-shaped or rhomboid-to-ovate, 2 to 4 1/2 in (5-11.25 cm) in length, with waxy, yellow, red, or red-and-yellow skin and spongy, fibrous, very juicy, astringent, acid to subacid, yellow pulp. Thus is formed the conspicuous, so-called cashew apple.
Food Value Per 100 g of Fresh Cashew Apple*
Moisture 84.4-88.7 g Protein 0.101-0.162 g Fat 0.05-0.50 g Carbohydrates 9.08-9.75 g Fiber 0.4-1.0 g Ash 0.19-0.34 g Calcium 0.9-5.4 mg Phosphorus 6.1-21.4 mg Iron 0.19-0.71 mg Carotene 0.03-0.742 mg Thiamine 0.023-0.03 mg Riboflavin 0.13-0.4 mg Niacin 0.13-0.539 mg Ascorbic Acid 146.6-372.0 mg
*Analyses made in Central America and Cuba.
Food Value Per 100 g of Fresh Cashew Apple*
Moisture 84.4-88.7 g Protein 0.101-0.162 g Fat 0.05-0.50 g Carbohydrates 9.08-9.75 g Fiber 0.4-1.0 g Ash 0.19-0.34 g Calcium 0.9-5.4 mg Phosphorus 6.1-21.4 mg Iron 0.19-0.71 mg Carotene 0.03-0.742 mg Thiamine 0.023-0.03 mg Riboflavin 0.13-0.4 mg Niacin 0.13-0.539 mg Ascorbic Acid 146.6-372.0 mg
*Analyses made in Central America and Cuba.
