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Know what is on your plate.

Paradise Eximport, CASHEW RESERVE

Butter & Spread Paradise Eximport, Inc. Branded

Explore the nutrition, choose your serving, and see how this food fits your day.

286 Calories
8.9g Protein
17.9g Carbs
21.4g Fat
1.8g Fiber

Your nutrition snapshot

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Macronutrient proportions by weight

Protein 8.9g 19%
Carbs 17.9g 37%
Fat 21.4g 44%

Values for 100 g. Change the serving to recalculate.

Nutrition Facts
Serving Size 100 g
Calories 286
% Daily Value*
Total Fat 21.4g 27%
Saturated Fat 3.6g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 179mg 8%
Total Carbohydrate 17.9g 6%
Dietary Fiber 1.8g 6%
Total Sugars 3.6g
Protein 8.9g 18%
Vitamin D 0mcg 0%
Calcium 36mg 3%
Iron 3.2mg 18%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 10.7 MG 12%

Minerals

Nutrient Amount % DV
Calcium, Ca 36 MG 3%
Iron, Fe 3.2 MG 18%
Sodium, Na 179 MG 8%

About CASHEW RESERVE

The Cultured Kitchen Cashew Reserve is a fermented cashew-based spread with a bright, tangy flavor profile. A 28g serving provides 286 calories, 8.93g of protein, 17.86g of carbohydrates, 21.43g of fat, and 1.8g of fiber. The base is raw cashews blended with water, coconut, and almonds, then fermented with live cultures alongside apple cider vinegar. Habanero peppers add heat, cilantro contributes an herbal note, and lime juice provides tartness. Himalayan sea salt finishes the seasoning. This spread is suitable as a dairy-free cheese alternative on crackers, sandwiches, and charcuterie boards.

Ingredients

RAW CASHEWS (NUTS), WATER, COCONUT ALMONDS, APPLE CIDER VINEGAR, HABANERO PEPPERS, CILANTRO, LIME JUICE, HIMALAYAN SEA SALT & CULTURES.

Calorie Breakdown

At 286 calories per 100 grams, CASHEW RESERVE gets 12% of its calories from protein, 25% from carbohydrates, and 67% from fat. This is moderately high, similar to many cooked grains and dairy products.

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