Cashews nuts are the seeds of the fruit of a tree known as Western Cashew or Western Cashew.
They are cousins of mangoes and pistachios and are cultivated in most tropical area countries. Sourcing cashews is complex and time consuming.
Cashew nuts are a real mine of minerals – magnesium, phosphorus, zinc, manganese, copper, iron, selenium, potassium, calcium and vitamins – K1, E and B vitamins.
Due to the high content of B vitamins and magnesium, cashews have a positive effect on, e.g. the nervous system. Due to the high potassium content, cashews have a positive effect on maintaining the proper water and electrolyte balance and prevent excessive accumulation of water in the body (thus reducing swelling of the feet, hands and face, water cellulite, etc.). The content of vitamin E and zinc in cashew nuts is important for all people who care about the condition of their skin or have acne problems – regular consumption of cashews reduces oily skin, and therefore the tendency to breakouts. Due to the content of copper, cashews prevent anemia, osteoporosis and too high levels of bad cholesterol, and thanks to the content of vitamin K1, they support blood clotting.
Cashews are delicate, slightly sweet in taste. They can be eaten as a snack, an addition to cereals or muesli, and recently they are more and more popular when baking cakes – cashew cheesecake is an alternative to this delicious cake for vegans or people allergic to dairy products. They are popular in Asian cuisines as an addition to curry dishes, they can be an ingredient of Italian pesto sauce, delicious peanut butter or plant milk.
Nutritional value per 100g
Energy value 2442kJ / 590kcal – 29% RWS *
Fat 49.2g – 70%
including saturated fatty acids 8.4 g – 42%
Carbohydrates 16.8 g – 6%
including sugars 5,5g – 6%
Fiber 5.9 g
Protein 17g – 34%
Salt 0.011g <1%
* RWS – Reference Food Value