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
|Values per 100g||NRV* %|
|Energy||51 Kcal - 215 kJ|
|Vitamin C||140,0 mg - 233% RDA|
|Values per 100g|
|Total solids||11 g|
|Soluble Solids||10 °Brix|
|Acidity (Citric Acid)||0,4 g|
* NRV = Nutrient Reference Values