Caju (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.
Table of Chemical-Physical and Nutritional Values of Caju
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