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All Grades cashew nuts for bakery and food industry

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All Grades   cashew nuts for bakery and food industry
All Grades cashew nuts for bakery and food industry
Product Description
BB/SP/LP/W450/W320/W240/W210/W180 Vietnam cashew nuts for bakery and food industry

SPECIFICATION OF RAW CASHEW NUTS

Grade: White Wholes: W240, W280, W290, W320, W450 W500 
Scorched Wholes: SW, SW180, SW210, SW240, SW320, SW450, SW500
S (Splits): LWP(Large white pieces), SWP(Small white pieces)
- Color: White/ Light Ash
- Style: Dried
- Inspection: SGS
- Moisture 7% max
- Foreign matter 1%max
- Broken 5% max
- Nut count: 170 - 220 per kilogram 
- Out turn: 47 - 53 lbs 
- Defective: 10% maximum 
- Without presence of residue from pesticides or insects

 

Raw and roasted Cashew Nuts

1. grade: w240, w320
- moisture: 5% max
- broken: 5% max
- melasma: 3% max
- mould and fungus: 0%
- admixture: 1% max
- silk sell: 3% max
- dent rate: 3% max
2. grade: ws
- moisture: 5% max
- foreign matter : 1%max
- broken: vertical broken
- live insect and larvas: negative
- coliforms, salmonella: negative
3. grade: lp
- moisture: 5% max
- melasma: 3% max
- admixture: 1% max
live insect and larvas: negative
- coliforms, salmonella: negative

1. Cashew nuts, like all nuts, are an excellent source of protein and fiber.
2. They are rich in mono-unsaturated fat which may help protect the heart.
3. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper.

Nutrition Facts

Serving Size 28g (~1 oz.)
(Approx. 16.2 Servings/Pound)
Amount Per Serving
Calories 160
Calories From Fat 110
%DV
Total Fat 14g 20%
Saturated Fat 2g 13%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 8g 2%
Dietary Fiber 1g 5%
Sugars 2g 
Protein 5g 
Vitamin A 0% Calcium 1%
Vitamin C 0% Iron 10%

 

RAW CASHEW/CASHEW NUTS/ CASHEW KERNELS WW240/ WW320/ WW450/ WS/ LP/ SP

RAW CASHEW/CASHEW NUTS/ CASHEW KERNELS WW240/ WW320/ WW450/ WS/ LP/ SP

RAW CASHEW/CASHEW NUTS/ CASHEW KERNELS WW240/ WW320/ WW450/ WS/ LP/ SP

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