Cashews, a delicious healthy snack

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Healthy Immune System

Cashews are high in iron which contributes to the normal function of the immune system.

Healthy Blood and Bones

The high vitamin K content in Cashews may contribute to normal blood clotting and healthy bones.

Lower Bad Cholesterol

Thanks to their monounsaturated fat content, cashews may help you lower bad cholesterol helping keep your heart healthy.

18 makes up a healthy daily handful

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The cashew nut is native to North-east Brazil. During the 16th century, the Portuguese took it from Brazil and introduced it into India (Kerala and Goa), Indonesia and Portuguese colonies in Africa such as Mozambique and Guinea Bissau.

The cashew tree does not require extensive irrigation or water-usage; it is environmentally friendly as the trees can grow in poor soils and dry climatic conditions. It is widely used in afforestation programs as it requires almost no maintenance.

Cashews are mostly consumed as a snack, raw, roasted, salted or flavored, in baked goods and confectionary. Cashews are also used as an ingredient in Indian sweets, savories and cooking.



Why Eat Cashews

Cashews may help improve your overall health. Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.

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New Study Reinforces Cashew Nutritional Quality

For the first time, a team of researchers has analyzed the nutritional composition of raw cashew nuts from the largest growing regions around the world, providing a much better approximation of the real nutrient content of cashews.

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1. Commission Regulation (EU) No 432/2012 of 16 May 2012.
2. USDA National Nutrient Database for Standard Reference Legacy Release April, 2018.
3. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods.
4. Mah, E., Schulz, J. A., Kaden, V. N., Lawless, A. L., Rotor, J., Mantilla, L. B., & Liska, D. J. (2017). Cashew consumption reduces total and LDL cholesterol: a randomized, crossover, controlled-feeding trial, 2. The American journal of clinical nutrition, 105(5), 1070-1078.