Raw cashews are 5% water, 30% carbohydrates, 44% fat, and 18% protein (table). In a 100 gram reference amount, raw cashews provide 553 Calories, 67% of the Daily Value (DV) in total fats, 36% DV of protein, 13% DV of dietary fiber and 11% DV of carbohydrates. Cashews are rich sources (20% or more of the DV) of dietary minerals, including particularly copper, manganese, phosphorus, and magnesium (79-110% DV), and of thiamin, vitamin B6 and vitamin K (32-37% DV) (table). Iron, potassium, zinc, and selenium are present in significant content (14-61% DV) (table). Cashews (100 grams, raw) contain 113 milligrams (1.74 gr) of beta-sitosterol.
Almonds are included as a good source of protein among recommended healthy foods by the US Department of Agriculture. A 2016 review of clinical research indicated that regular consumption of almonds may reduce the risk of heart disease by lowering blood levels of LDL cholesterol
Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local signs and symptoms (e.g., oral allergy syndrome, contact urticaria) to systemic signs and symptoms including anaphylaxis (e.g., urticaria, angioedema, gastrointestinal and respiratory symptoms
Almond trees can be attacked by an array of damaging organisms, including insects, fungal pathogens, plant viruses, and bacteria.
Saffron (pronounced /ˈsæfrən/, /ˈsæfrɒn/) is a spice made from the stigma of the flower of the saffron plant. The spice is used in cooking as a seasoning and as a food colouring. Saffron has a bitter taste and smells like hay. This smell is caused by the chemicals picrocrocin and safranal.Saffron also contains a dye, crocin, that gives food a rich golden colour. Saffron is a part of many foods from around the world, and is also used in medicine.
Dried saffron is 65% carbohydrates, 6% fat, 11% protein (table) and 12% water. In a serving of one tablespoon (2 grams), manganese is present as 28% of the Daily Value, while other micronutrients have negligible content (table).
Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6 at 131% DV (table). Pistachios are a good source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E, and vitamin K (table). The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats. Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2%). Oleic acid is the most common monounsaturated fatty acid (51% of total fat) and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat. Relative to other tree nuts, pistachios have a lower amount of fat and calories but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids and phytosterols.