Shea Nuts · 나이지리아

Shea nuts, also known as karité nuts, are the seeds of the shea tree (Vitellaria paradoxa), native to the savannah regions of West and Central Africa. These nuts are primarily known for their rich oil content, which is extracted to produce shea butter, a valuable ingredient in cosmetics, skincare, and food industries. Physical Characteristics Appearance: Oval to elliptical in shape Color: Brown to dark brown outer shell Size: Approximately 2-5 cm in length Texture: Hard, smooth shell enclosing a softer, oil-rich kernel Aroma: Mild, earthy scent Nutritional Information (per 100g of kernels) Calories: 700 kcal (approximate, depending on oil content) Total Fat: 70-80 g Saturated Fat: 35-45 g Monounsaturated Fat: 30-40 g Polyunsaturated Fat: 5-10 g Protein: 5-10 g Carbohydrates: 10-15 g Dietary Fiber: 5-8 g Vitamins and Minerals: Vitamin A Vitamin E Calcium Iron Magnesium Chemical Composition Triglycerides: Major component, contributing to the fat content used in shea butter production Unsaponifiables: Phytosterols Tocopherols (Vitamin E) Triterpenes Benefits and Uses Shea Butter Production Primary Use: The primary use of shea nuts is to extract shea butter, which is highly valued for its moisturizing, anti-inflammatory, and healing properties. Cosmetic Industry: Shea butter is used in creams, lotions, soaps, and hair care products. Food Industry: In some regions, shea butter is used as a cooking fat or in confectionery products as a cocoa butter substitute. Nutritional Benefits Rich in Healthy Fats: Contains high levels of saturated and unsaturated fats, beneficial for skin health. Antioxidants: Contains Vitamin E and other antioxidants that help protect cells from damage. Traditional Uses Medicinal: Used in traditional African medicine for treating skin conditions, wounds, and rheumatism. Culinary: The oil extracted from shea nuts is used in traditional African cooking. Quality Standards Purity: Free from impurities and foreign matter Moisture Content: ≤ 7% Oil Content: ≥ 45% Free from: Pesticides, toxins, and microbial contamination Harvesting and Processing Harvesting: Typically handpicked from wild shea trees Processing: Nuts are boiled or sun-dried, shelled to extract the kernels, which are then dried and stored for further processing into shea butter Packaging Material: Food-grade sacks or bulk bags (e.g., jute or polypropylene) Weight Options: 25kg, 50kg