Cashews are nutritious seeds with several health advantages. Choosing the right types and properly preparing them might increase their health benefits.
Cashews, derived from the cashew tree, a tropical plant native to Brazil but currently produced in a variety of warm regions, are commonly referred to as “raw.”
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However, true raw cashews contain urushiol, a poisonous chemical found in poison ivy, making them dangerous to consume.
The processing step removes this toxin, resulting in “raw” cashews.
Cashews have significant levels of unsaturated fats, which have been associated to a lower risk of heart disease.
They are low in sugar, high in fibre, and have nearly as much protein as an equivalent meal of cooked meat.
Furthermore, they are high in copper, which is required for energy generation and a strong immune system, as well as magnesium and manganese, which promote bone health.
Antioxidant properties
Cashews are high in antioxidants including polyphenols and carotenoids, which help neutralise free radicals in the body, reduce inflammation, and improve overall health.
Roasted cashews may have even more antioxidant activity than raw cashews.
Weight Management
Cashews may have less calories than previously thought, aiding weight loss when ingested in moderation.
Their fibre and protein levels may improve feelings of fullness.
Heart Health
Regular nut eating, especially cashews, has been related to a reduced risk of heart disease. According to certain research, they may help to decrease cholesterol and blood pressure
Blood Sugar Control
Cashews are high in fibre and low in sugar, which may help control blood sugar levels. They may help persons with type 2 diabetes by increasing insulin levels.
Versatile and convenient
You may easily integrate cashews into your diet.
They can be eaten raw or roasted, cooked in a variety of ways, or ground into cashew butter for spreads and recipes.
You can soak them to make dairy-free sauces and sweets.
Choose dry-roasted or unsalted cashews to reduce additional lipids and sodium.
