Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part I: Nutritional composition and lipid profile

The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g−1), protein (15.8 to 19.5 mg 100 g−1), dietary fiber (16.5 to 22.6 mg 100 g−1) and provided an excellent source of selenium (26.4 to 46.94 μg g−1). The oil...