Nutritive Value of Coconut, Cashew And Canary NutsOey KamNioauthorLie GoanHongauthorJ.HerlindaauthorG. NainggolanSihombingauthorRisnawatiAminahauthorSumardiSumardiauthorCoconut, cashew and canary nuts are seeds very rich in oil. Of these three nuts, only the coconut is commercially cultivated in large estates for its oil. It is by far the most important source of cooking oil for the population in Indonesia. Of the other two nuts, the cashew nut fried, is internationally highly appreciated as an expensive delicacy; while the canary nut is probably only known in South East Asia as an ingredient in some luxury cakes. According to Heijne, 1950, in the Eastern part of Indonesia (Moluccas) where much canary nuts are harvested, these nuts are so commonly used in the various native sago recipe's. The coconut protein, as reported in our previous paper (Oey, K.N. et al. 1977), is of good quality, but the amino acid content of the coconut samples used, was not reported. Recently, at the National Institute for Chemistry in Bandung, the chemical analysis of amino acids has become an established routine procedure. A new set of investigation of coconut was therefore carried out again. Cashew and canary nuts were also included, as no data on their chemical composition and the protein nutri­tive value were found in the Indonesian literature.QV 701-835 Pharmacy and Pharmaceutics1981Badan Penelitian dan Pengembangan KesehatanMonograph