benefits of cashew

Benefits of Cashew

41. Allergy
Cashews, like other tree nuts, can lead to complications or allergic reactions. Cashews contain gastric and intestinal soluble oxalates, albeit less than some other tree nuts; people with a tendency to form kidney stones may need moderation and medical guidance. Allergies to tree nuts such as cashews can be of severe nature to some people. These allergic reactions can be lifethreatening or even fatal; prompt medical attention is necessary if tree nut allergy reaction is observed.
42. Cashew oil
Cashew oil is a dark yellow oil for cooking or salad dressing pressed from cashew nuts (typically broken chunks created during processing). This may be produced from a single cold pressing.
43. NUTRITIVE VALUE or COMPOSITION
Cashew is a highly nutritious and concentrated form of food, providing a substantial amount of energy. The cashew nut kernel has a pleasant taste and flavor and can be eaten raw, fried and sometimes salted or sweetened with sugar (Manay et al, 1987). It also contributes as an important source of invisible fat in the diet, being widely used in a variety of ways.
44. Overall Composition
The kernel is considered to be of high nutritive quality and growing conditions or the variety of cashew may have an influence on kernel composition (Ohler, 1979). The overall composition of the kernel is protein 21%, fat 46% and carbohydrates 25%.
45. Protein Content
Wide differences in the protein content ranging from 13.13 to 25.03% have been reported from various regions of India. It has been suggested that protein content be considered as one of the most important factors in future breeding and selection programs on cashew nut.
46. Carbohydrate Content
Analysis of cashew nut kernels from different regions of India have revealed that there are variations in the reducing sugar content from 1% to 3% and the nonreducing sugars from 2.4% to 8.7%. Starch content ranged from 4.6% to 11.2% and the oil content also showed a wide variability from 34.5% to 46.8%.
47. Fatty Acid Composition
The fat and oil content of cashew nut contributes substantially to its energy content and consists mostly of glycerides of oleic acid (73.8%) and linoleic acids (7.7%) (Ohler, 1979). Table 3 gives the composition of fats in cashew kernels.
48. Vitamin Content
The vitamin content of cashew nut kernels shown in Table 4 indicates that 0.5 to 1.4 mg per 100 g of thiamin and 0.58 mg per 100 g of riboflavin, a good proportion of vitamin E and traces of other vitamins are present in cashew.
49. Mineral Content
The mineral content of cashew kernel (Table 5) appear to be minimal as compared to the higher mineral content of the cashew apple, especially the high Vitamin C content (240 mg). Most citrus species such as orange have only 45 mg of Vitamin C. However, the cashew apple is yet to be utilized on a large scale to alleviate Vitamin C nutrition requirements in the tropical countries where the crop is grown.
50. Improve heart health and reduce levels of bad cholesterol
Monounsaturated fats (monounsaturated fats) helps improve heart health. They are found in the Mediterranean diet. Eating cashew nuts can increase good cholesterol and reduce bad cholesterol levels.