Cashew: benefit and harm

Cashew, it is also called Indian walnut - belongs to the genus of woody plants of the Sumas family. It is a tropical evergreen tree with a thick sprawling crown, rarely reaching a height of more than 10 meters. In spring, yellow-pink flowers blossom on numerous branches, and in three months there are fruits.

The fruit of the cashew is a juicy fruit stem (apple cashew) with a sweet and sour taste and aroma, red or yellow, shaped like a pear. At the top of the peduncle is a small nut in a solid shell - a cashew nut, the benefits and harm of which are combined in an amazing way due to the rich chemical composition. From apples cashews make juices, prepare desserts, cook jam. Unfortunately, fresh stems are perishable products and are not suitable for transportation. But nuts can be stored for a long time and are exported all over the world.

A bit of history

Brazil is considered to be the native land of cashews. The benefits and harms of this plant were well known to the local Ticuna Indians , who called it acaju , which means "yellow fruit". Not only the fruit of the tree was used, but also the bark with leaves. In addition to cooking cashews were also used in everyday life and medicine. In the XVI century. This exotic walnut was discovered by the Portuguese, when they actively developed new territories of America, and brought the find to Europe. Later he became known to the whole world. Now cashews are grown in more than 30 countries, and the largest exporters are Vietnam and India, far ahead of Brazil in terms of supplies.

Nutritive value of cashews

Many people ask: cashews are good and bad, but what's more? Like all other nuts, cashews are a very nutritious product. The high content of proteins, fats and carbohydrates allows you to quickly replenish energy, when before dinner is still far away. Cashew is also rich in vitamins and minerals - just one handful of nuts can provide a daily rate of many nutrients. First of all, it's vitamins B, vitamins E and K. Well, the mineral composition is almost the same as recommended by the Ministry of Health: from calcium and iron to selenium and zinc.

Who will benefit from cashew nuts? For those who want to strengthen immunity, go in for sports or perform heavy physical work, eat irregularly, experience constant stress. At whom a hypertonia, a diabetes, diseases of endocrine system, an asthma, an anemia, a psoriasis. Regular use of cashews will help to normalize the metabolism, reduce the amount of harmful cholesterol in the blood, strengthen the cardiovascular system, prevent osteochondrosis.

But in the quest for a healthy diet should not be too addicted to cashew nuts. Benefits and harm in them are equally present, so use them better in reasonable limits - no more than 30 grams per day. A large amount of fat in nuts can adversely affect liver function. In some people, they cause allergies. It is necessary to limit their consumption to those who aspire to reduce body weight, however a small amount of nuts per day will be of use, because the polyunsaturated fatty acids contained in them help maintain the desired weight.

Cashew in cooking

Habitual fried with salt or sweetened cashew nuts is not all that cooking offers. Their delicate creamy taste is perfectly combined with fruits and vegetables, with meat and various cereals. Cashews are added to cakes and pastries, ice cream and breakfast cereals, salads, first and second courses, sauces and drinks. Supporters of separate food can safely use cashews with both protein food and carbohydrate, as nuts are neutral products.

How to choose cashews and where to store them

To use cashews did not turn into harm, you need to choose only fresh healthy nuts. As a rule, they are whole, with a flat surface and a light cream color. It's good when you can try nuts when buying: they should not have extraneous smells and tastes.

The crushed nuts testify to incorrect transportation and lose their nutritional value more quickly. Shriveled, cracked, dark, with a yellowish tinge - talk about the expired shelf life and definitely disappoint with their taste. Moldy nuts are not even worth trying: under the influence of the fungus, they form aflatoxins, which cause severe diseases.

Keep the cashew in a cool place in a closed container - so they will be fresh for about a month. In the refrigerator they will last six months, and in the freezer - a year.