Home » General Health » Cashew Nuts Abound With Proteins And Minerals

Cashew Nuts Abound With Proteins And Minerals

Cashew Nuts Abound With Proteins And Minerals

NUTS

Cashews (Anacardium occidentale) is a small evergreen tree with height up to 472 inches (12 meters) from Brazil, and because of its delicious fruit is now cultivated in many tropical regions of the world. Its seed has a kidney shape and is mainly grown in countries such as India, Kenya and Tanzania.

It is very nutritious, full of protein, essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, zinc.

Cashews contain less fat than other nuts. Two thirds of the fat in cashews are unsaturated fatty acids, 75 percent of the unsaturated fatty acids are oleic acid (containing the olive oil) known for its beneficial effects on heart health.

Those have positive impact on diabetics, reducing the air triglyceride levels, protect against further complications associated with high levels of sugar, cholesterol. Regular consumption of cashew nuts significantly reduces the risk of developing diabetes type 2.

Cashews are a great source of antioxidants. This fruit provides phosphorus, which is essential for the healthy development of teeth and bones.

 Good for weight loss

It is often recommended intake of cashews as part of healthy diets. Cashew nuts contain no cholesterol, they are high in dietary fiber, provide a lot of energy.

Moderate consumption of these foods during the child gives a feeling of fullness, satisfaction.

Cashews contain zinc, which plays an important role in strengthening the immune system against microbial infections, protein synthesis, wound healing.

It is very important during pregnancy for the child’s development, maintenance of a stable condition in the body.

 In the kitchen

You can enjoy the cashew after baking or when are fresh, with and without salt. Use it in vegetarian and non-vegetarian delicacies, cookies, biscuits, ice creams, salads.

You can make butter , if you’re mixing cashews in food processor until you get a creamy consistency, so use it as a spread for bread, crackers and as an ingredient, which gives the density of soup.

When cooking meals add it at the very end of cooking, otherwise it would not soften too much.

 

 

 

Leave a Reply