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Cashew nuts, salt


Recipe

Total energy content is divided into
fat, total ************************************************************************ 72%
protein, total ************** 14%
carbohydrate, available ************* 13%
alcohol   0%
fibre, total * 1%
organic acids, total   0%
sugar alcohols   0%

Percentage of energy from fatty acids
fatty acids, total saturated ************ 12%
fatty acids, total trans   0%
fatty acids, total monounsaturated cis ************************************* 37%
fatty acids, total polyunsaturated ************ 12%

Percentage of energy from carbohydrates
sugars, total *** 3%
starch, total ********** 10%

Nutrient values / 100 g

Nutrient factorContentUnitMethodAcquisition Reference
Macro-components
energy,calculated2403 (574)kJ (kcal)summation from constituent componentsvalue created within host-system 
carbohydrate, available18.8gsummation from constituent componentsvalue created within host-system 
fat, total46.3gother method typeother acquisition type 
protein, total20.0gcalculated, genericvalue created within host-system 
alcohol0gcalculated from related foodvalue created within host-system 
Carbohydrate Components
fibre, total3.5gother method typefood composition table206
organic acids, total0gother method typevalue created within host-system 
sugar alcohols0gimputed/estimated, genericvalue created within host-system 
starch, total14.2gother method typefood composition table206
sugars, total4.6gsummation from constituent componentsvalue created within host-system 
fructose0gother method typefood composition table292
glucose0gother method typefood composition table292
lactose0gother method typefood composition table292
maltose0gother method typefood composition table292
sucrose4.6gother method typefood composition table292
polysaccharides, non-cellulosic, water-soluble1.6gother method typefood composition table292
fibre, water-insoluble1.9gcalculated, genericvalue created within host-system 
Fat
fatty acids, total39.4gsummation from constituent componentsvalue created within host-system 
fatty acids, total polyunsaturated7.8gsummation from constituent componentsvalue created within host-system 
fatty acids, total monounsaturated cis23.8gsummation from constituent componentsvalue created within host-system 
fatty acids, total saturated7.8gsummation from constituent componentsvalue created within host-system 
fatty acids, total trans0gestimated according to logical deductionvalue created within host-system 
fatty acids, total n-3 polyunsaturated<0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total n-6 polyunsaturated7.8gsummation from constituent componentsvalue created within host-system 
fatty acid 18:2 cis,cis n-6 (linoleic acid)7782.000mgother method typefood composition table746
fatty acid 18:3 n-3 (alpha-linolenic acid)62.000mgother method typefood composition table746
fatty acid 20:5 n-3 (EPA)0mgother method typefood composition table746
fatty acid 22:6 n-3 (DHA)0mgother method typefood composition table746
cholesterol (GC)0mgcalculated from related foodvalue created within host-system 
sterols, total117.6mgcalculated from related foodvalue created within host-system 
Minerals
calcium45.0mgother method typeother acquisition type 
iron, total6.0mgother method typeother acquisition type 
iodide (iodine)10.0µgother method typeother acquisition type 
potassium565.0mgother method typeother acquisition type 
magnesium260.0mgother method typeother acquisition type 
sodium285.6mgcalculated, genericvalue created within host-system 
salt727.7mgsummation from constituent componentsvalue created within host-system 
phosphorus490.0mgother method typeother acquisition type 
selenium, total11.0µgother method typefood composition table272
zinc5.6mgother method typeother acquisition type 
Nitrogen Components
tryptophan450.0mgother method typefood composition table185
Vitamins
folate (HPLC)69.2µgother method typeother acquisition type 
niacin equivalents, total8.7mgsummation from constituent componentsvalue created within host-system 
niacin, preformed (nicotinic acid + nicotinamide)1.2mgother method typefood composition table292
vitamers pyridoxine (hydrochloride)0.40mgsummation from constituent componentsvalue created within host-system 
riboflavine0.20mgother method typeother acquisition type 
thiamin (vitamin B1)0.20mgother method typeother acquisition type 
vitamin B-12 (cobalamin)0µgother method typefood composition table292
vitamin C (ascorbic acid)0mgother method typeother acquisition type 
vitamin A retinol activity equivalents0µgsummation from constituent componentsvalue created within host-system 
carotenoids, total22.0µgsummation from constituent componentsvalue created within host-system 
vitamin D0µgother method typefood composition table165
vitamin E alphatocopherol0.9mgsummation from constituent componentsvalue created within host-system 
vitamin K, total7.00µgimputed/estimated from related foodfood composition table215

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