The benefits of the addition of nuts in a healthy diet in front of a low‐fat diet have been recently highlighted by Estruch et al.
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. Has your organization worked with Kneaders in the past? Yes No Your relationship to the organization: Organization's Executive Director or President: About the Donation/Sponsorship Name and type of event: The event's goal: What will the donation/funds be used for? Auction item Prize item Refreshments Sponsorship Fundraising Other If Other: If requesting donations, please select what kind: Product Gift Cards Gift Baskets The exact donation or sponsorship amount you are seeking: If requesting refreshments, how many people do you wish to serve with the Kneaders contribution? Recognition to donors (at the event, prior, subsequent, etc.): Donation Logistics Basics We will need specific information so the donated product will be ready for pick up.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. Kneaders Location First Name Last Name Organization Email Address Phone Number About Your Organization Is your organization a 501(c)3? Yes No EIN #: What is your organization's mission? Please submit mission statement.
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