Cashew nuts

Brief history

Cashew nuts were discovered in the 16th century by Portuguese people in Brazil and from there the nut was carried by the same people around 1550 in Goa of India, where the ground was very fertile for it. Thus, Asia and Africa later, will be the main grounds of their production. It is a favourite food in the cuisines of both South America and China.

Great secrets

  • They are rich in proteins.
  • They contain monounsaturated and polyunsaturated fatty acids, which are beneficial for the human organism. However, due to the saturated fats they include, their consumption should be moderate.
  • They are very rich in magnesium that helps in the better function of nerves and muscles. A handful of cashew nuts provides 20% of the recommended daily magnesium intake.
  • Iron, folic acid - of the B vitamin group - , phosphorus and iron complete the nutritional chart of cashew nuts.
  • A journey in ethnic cuisines: chicken with cashew nuts from China or shrimps with cashew nuts mush from Baja of Brazil. Risotto with whole cashew nuts, add these delicious nuts in green or cabbage salads.

Did you know that...

  • Cashew nuts are usually imported raw and are therefore white. They are fried and roasted and then salted, assuming their golden hue. When buying, try to choose whole cashew nuts. They are used a lot in the Indian and Chinese cuisine. The juice of the nut in Goa is famous, because it produces a very strong alcoholic drink, following a special distillation.
  • Health is reflected in the body. Cashew nuts help in making the skin and hair glow, as they contain copper, a mineral that contributes in the formation of skin collagen, as well as of melanin.
  • Delicious and beneficial for the bile of women. A study of Nurses’ Health Study in a sample of 80,00 women showed that indulging in almost 25 gr. of cashew nuts a week reduce the risk of cholelithiasis.

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