Abstract: The cashew nut has a high nutritional value since it is a source of protein, fatty acids and carbohydrates. The minerals quantification in food is important, since these are important constituents from the nutritional point of view. Given the above, this research aimed to characterize and quantify the minerals of the cashew nuts from conventional and organic cultivation during various stages of processing with emphasis in the Recommended Daily Intake of these minerals. The study was performed with cashew nuts collected at four stages of processing (after shelling, before peeling, after peeling and packing). The minerals sodium, potassium, calcium, magnesium, iron, copper, zinc, manganese, cobalt, nickel and selenium were quantified. The nuts presented good content of all minerals studied. There was little variation in the content of the potassium, magnesium, zinc and cobalt minerals during the processing. The cashew nuts from conventional cultivation presented similar content of minerals to the nuts from organic cultivation.
Reference: Soares, Denise Josino et. al.. (2012). Mineral content, based in the Recommended Daily Intake, in cashew nut obtained from conventional and organic cultivation in different stages of processing. Semina-Ciencias Agarias 33(5): 1869-1876. Available online at: http://dx.doi.org/10.5433/1679-0359.2012v33n5p1869