Furthermore, adding cashew nuts in the diet resulted in an increased antioxidant capacity in subjects with metabolic syndrome (Davis et al. In addition, no association between nut consumption and weight gain was recently demonstrated in a meta‐analysis of clinical trials (Flores‐Mateo et al. Its long‐term consumption was also associated with a decreased risk of weight gain and obesity (Bes‐Rastrollo et al. 2013), and decrease the risk of depression (Sanhueza et al. 2012), increase bone mineral density (Rivas et al. Furthermore, in some studies nuts had been found to improve mental health (Carey et al. 2013), but also to a decreased risk of metabolic syndrome (Fernández‐Montero et al. 2010), especially in case of stroke (Estruch et al. Consumption of nuts incorporated in a healthy diet was associated not only to a reduced risk of cardiovascular disease and mortality (Kris‐Etherton et al. Tree nuts are known to contain a high content of unsaturated FA (fatty acids), both mono‐ and polyunsaturated FA, combined with a huge variety of vitamins, minerals, amino acids, phytosterols, and a generous content of fiber. Furthermore, consumption of tree nuts had been linked with several health benefits during the last years due to its particular nutritional composition. Nuts played an important role in diets of many cultures and civilizations for centuries due to its high energy and nutritional value as well as its huge variety of flavors and unique taste. Potassium with a mean value of 6225 mg/kg was the mineral with highest amount in cashew samples. Vitamin E with an average contribution of 5.80 mg/100 g was the most abundant vitamin. Glutamic acid, with 4.60 g/100 g, was the amino acid with highest presence, whereas tryptophan with 0.32 g/100 g was the one with lower presence. β‐Sitosterol with 2380 ± 4 mg/kg fat was the most occurring sterol. Furthermore, the sterol profile and content, amino acids, vitamins, and minerals of four raw cashew kernel samples from Brazil, India, Ivory Coast, and Vietnam were determined. The mean energy content was 2525 kJ/100g.
Fourteen FA were identified among which oleic acid was the most abundant with a contribution of 60.7% to the total fat, followed by linoleic (17.77%), palmitic (10.2%), and stearic (8.93%) acids. The average sodium content was 144 mg/kg. Proteins, with 21.3 g/100 g, were ranked second followed by carbohydrates (20.5 g/100 g). Total fat was the major component accounting for 48.3% of the total weight, of which 79.7% were unsaturated FA (fatty acids), 20.1% saturated FA, and 0.2% trans FA. Updated versions will be generated periodically.The total dietary fiber, sugar, protein, lipid profile, sodium, and energy contents of 11 raw cashew kernel ( Anacardium occidentale L.) samples from India, Brazil, Ivory Coast, Kenya, Mozambique, and Vietnam were determined. The information in this guide is effective as of August 2008 and the nutritional values listed are valid only for locations in the contiguous United States. Test products and promotional items are not included. Certain menu items may vary from store to store and may not be available at all locations. IMPORTANT NOTE: Both mayonnaise and mustard contain pickle juice and should not be consumed by people with allergies or sensitivities to pickles. Serving sizes may vary from the quantity upon which the analysis was conducted.
Product formulations may change periodically. Please note that variations may occur due to the differences in suppliers, ingredient substitutions, recipe revisions, product assembly at the restaurant level, and/or season of the year. The nutritional analysis listed above was prepared by an independent testing facility hired by Fatburger. Fatburger is not a certified vegan or certified gluten-free restaurant. Cross contaminants & allergens include, but are not limited to: milk, eggs, tree nuts, wheat, soybeans, beef, poultry, dairy, gluten, etc. Cross-Contamination & Allergen Notice: standard kitchen operations involve shared cooking and preparation areas where cross-contact with other foods and allergens may occur.
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