Anacardium occidentale


Caju is also very widespread in the North-Eastern part of Brazil. Part of the same fruit is the cashew, quite appreciated internationally. The pulp has a distinctive astringent taste.

The vitamin C content of caju is about 3-4 times higher than that one of the orange. Hence, the strong antioxidant function of the juices/smoothies made of this fruit pulp. Good amounts of vitamins of B complex and of dietary minerals (calcium, phosphorous and iron) complete the extraordinary nutritional qualities of this fruit.

Chemical-Physical and Nutritional average values for 100g

Nutritional properties

Values per 100g NRV* %
Energy 51 Kcal - 215 kJ
Proteins 0,6 g
Carbohydrates 11,0 g
Fats 0,2 g
Vitamin C 140,0 mg - 233% RDA

Chemical-physical properties

Values per 100g
Total solids 11 g
Soluble Solids 10 °Brix
Acidity (Citric Acid) 0,4 g

* NRV = Nutrient Reference Values