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Nuts, cashew nuts, oil roasted, without salt added

748 calories in 1 cup, halves and pieces

Calories in Nuts, cashew nuts, oil roasted, without salt added
Nuts, cashew nuts, oil roasted, without salt added Suggest a better name
748 calories in 1 cup, halves and pieces
1 cup, halves and pieces = 129g ≈ 0.284lb ≈ 4.55oz
5.80 calories / gram
19 Weight Watchers points
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Calorie Sources:69% fats; 21% carbohydrates; 10% proteins
Fats:61.62 g (516 calories, 48% by weight)
Carbohydrates:38.53 g (157 calories, 30% by weight)
Proteins:21.72 g (75 calories, 17% by weight)
Water:4.49 g (3% by weight)
Fat Composition:60% monounsaturated; 20% polyunsaturated; 20% saturated
Trans Fat :~
Dietary Fiber:4.26 g (3% by weight)
Serving Sizes: 100 g
1 cup, whole
1 cup, halves and pieces
1 oz (18 kernels)
Food Group:Nut and Seed Products
USDA #:12086
Tags: cashews;
Related Foods: Calories in Cashews
Nuts, cashew nuts, dry roasted, with salt added
Nuts, cashew nuts, dry roasted, without salt added
Nuts, cashew nuts, oil roasted, with salt added
Vitamin A:0 IU
Retinol Activity Equivalent:~
Lutein + Zeaxanthin:29.67 mcg
Vitamin B-1:464.40 mcg
Vitamin B-2:270.90 mcg
Vitamin B-3:2.23 mg
Vitamin B-5:1.14 mg
Vitamin B-6:412.80 mcg
Vitamin B-9:32.25 mcg
Food folate:32.25 mcg
Dietary Folate Equivalent:32.25 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:78.69 mg
Vitamin C:387 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.19 mg
Added α-Tocopherol:~
β-Tocopherol:38.70 mcg
δ-Tocopherol:477.30 mcg
γ-Tocopherol:6.97 mg
Vitamin K:44.76 mcg
Calcium (Ca):55.47 mg
Copper (Cu):2.63 mg
Fluoride (F):~
Iron (Fe):7.80 mg
Magnesium (Mg):0.35 g
Manganese (Mn):2.14 mg
Phosphorus (P):0.68 g
Potassium (K):0.82 g
Selenium (Se):26.19 mcg
Sodium (Na):16.77 mg
Zinc (Zn):6.90 mg
Carbohydrates Total:38.53 g
Dietary Fiber:4.26 g
Sugars Total:6.46 g
Fructose:0.10 g
Glucose/Dextrose:0.10 g
Sucrose:6.24 g
Starch:14.10 g
Proteins Total:21.72 g
Essential amino acids
Phenylalanine:1.12 g
Leucine:1.75 g
Methionine:0.43 g
Lysine:1.10 g
Isoleucine:0.93 g
Valine:1.30 g
Threonine:0.81 g
Tryptophan:0.34 g
Histidine:0.54 g
Arginine:2.53 g
Non-essential amino acids
Alanine:0.99 g
Aspartic acid:2.13 g
Betaine:14.45 mg
Cystine:0.46 g
Glutamic acid:5.37 g
Glycine:1.11 g
Proline:0.97 g
Serine:1.28 g
Tyrosine:0.59 g
Fats Total:61.62 g
Saturated fatty acids:10.93 g
Monounsaturated fatty acids:33.44 g
Polyunsaturated fatty acids:11.02 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:12.90 mg
Decanoic/Capric [10:0]:12.90 mg
Dodecanoic/Lauric [12:0]:12.90 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:12.90 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.50 g
Heptadecanoic/Margaric [17:0]:64.50 mg
Octadecanoic/Stearic [18:0]:4.53 g
Eicosanoic/Arachidic [20:0]:0.37 g
Docosanoic/Behenic [22:0]:0.23 g
Tetracosanoic/Lignoceric [24:0]:0.14 g
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.18 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:33.05 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.19 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:10.93 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:77.40 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.62 g
Product Type:Nuts
Weight Watchers Points:19 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:1 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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