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Energy-dense, rich in healthy fats and magnesium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (grated) of Cashew powder (20 g) has 111 calories. That works out to 553 calories per 100 g. It contains 6 g of carbs, 3.6 g of protein, 8.8 g of fat and 0.7 g of fiber. Its 0.4 mg of Copper covers 49% of the Daily Value. Its glycemic index is 22 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (grated) · 20 g
111
KCAL / 20G
Carbs
6g
· 2% DV
Protein
3.6g
· 7% DV
Fat
8.8g
· 11% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 20% · Protein 12% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 8.8 g | 11% |
| Saturated fat | 1.56 g | 8% |
| Trans fat | 0 g | |
| Sodium | 2.4 mg | 0% |
| Total carbohydrate | 6 g | 2% |
| Fiber | 0.7 g | 3% |
| Protein | 3.6 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (grated) | 20 g | 111 kcal |
| 1 teaspoon (grated) | 5 g | 28 kcal |
| 1 tablespoon (grated) | 10 g | 55 kcal |
| 1 serving (small) | 15 g | 83 kcal |
| 1 ounce (whole) | 28 g | 155 kcal |
| 0.25 cup (grated) | 30 g | 166 kcal |
| 1 serving (medium) | 30 g | 166 kcal |
| 1 serving (large) | 50 g | 277 kcal |
| ½ cup (grated) | 60 g | 332 kcal |
| 100 g | 100 g | 553 kcal |
Calculated from 553 calories per 100 g.
Cashew powder is finely ground cashew kernels, usually sold as a minimally processed ingredient. It brings a mild, nutty flavor and a rich texture to recipes, but it is not the same as a neutral starch or ordinary flour.
You can make cashew powder by pulsing dry cashews in a clean food processor until finely ground. Stop frequently and check the texture; blending continuously can release the nuts’ oils and turn the powder into cashew butter.
Cashew powder works in baking, sauces, soups, smoothies, and desserts. In Indian-style curries, it is often stirred in to add body and a gentle nutty flavor; mix it with a little liquid first to reduce clumping.
The names are often used for finely ground cashews, but products can differ in texture and how they are made. Cashew flour may be finer or partially defatted, so check how the recipe describes it before swapping.
Yes, cashew powder can thicken a curry or sauce while adding a creamy, nutty taste. Whisk it into cool water or broth first, then stir the mixture into the dish and simmer until the texture is right.
Yes, blend cashew powder with water to make a quick cashew-milk-style drink. It may not dissolve as smoothly as soaked whole cashews, so shake or stir it before serving, or strain it for a finer texture.
Keep cashew powder in an airtight container away from heat, light, and moisture. Because its natural oils can become stale, refrigeration is useful for longer storage; discard it if it develops an unpleasant or rancid smell.
Yes, cashew powder can be frozen to help preserve its flavor. Seal it well to keep out moisture and freezer odors, and let the amount you need come to room temperature before opening the container.
No, cashew powder usually cannot replace all-purpose flour cup for cup. It contains no gluten and has more natural oil, so a full swap can make baked goods dense or crumbly; use a recipe designed for nut flour.
Yes, roasted-cashew powder works in recipes, but it has a deeper, toastier flavor than powder made from raw cashews. That flavor suits savory dishes and robust desserts, though it can stand out in delicate recipes.
Vitamins
Biotin
2.2µg · 7% DV
B1
0.08mg · 7% DV
Vitamin K
6.82µg · 6% DV
B6
0.08mg · 5% DV
Minerals
Copper
0.44mg · 49% DV
Phosphorus
119mg · 17% DV
Manganese
0.34mg · 15% DV
Magnesium
58mg · 14% DV
Potassium ⭐
132mg · 4% DV
Sodium
2.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 111 calories in 2 tablespoon (grated) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cashew powder is made by finely grinding cashews and is used to add their mellow, slightly sweet flavour to both savoury and sweet dishes. In South Asian cooking, it is often stirred into curries and sauces for a creamy body; elsewhere, it can be added to baking, porridge or smoothies. Its soft, nutty taste also works well in desserts.
It is energy-dense, with substantial fats as well as protein and magnesium. A little can add richness, so use a modest amount if you want a lighter dish, or pair it with fruit, oats or vegetables for balance.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.56g
MONOUNSATURATED
4.76g
POLYUNSATURATED
1.58g
Omega 6:3 ratio 52:1
Above the ideal 4:1 (52:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.