5-6 piece of cashews must be included in the diet daily. Cashews can be eaten simply raw and natural and can also be roasted or added into delicacies. Cashews are multipurpose, versatile nut used in sweets, bakeries, pulao and thousands of other recipes, giving their own nutty, creamy taste.
After opening, cashews must be stored in a tightly sealed container. Exposure to air will affect the crispiness of the cashews.
They must be refrigerated for longer shelf life.
Cashews must not be exposed to strong odors.
Cashews have many cancer fighting properties. Proanthocyanidins and high copper content in cashews help fight against cancerous cells.
Cashews lower the blood pressure with the help of magnesium present in them.
Cashews are one of the few food sources that are high in copper. Combination of calcium, manganese and copper is important for bone formation and also helps to prevent osteoporosis.
Including cashews in the daily diet also lowers the risk of developing gallstones.
Under refrigeration cashews can last upto 8 months. However under hot and humid conditions, their shelf life becomes relatively less.
More popularly known as “kaju”, cashews are the most commonly used nut in the Indian subcontinent. While the cashew plant is native to northeast Brazil, the Portuguese took it to Goa, India between 1560 and 1565 , from where it spread throughout southeast Asia and Africa. Cashews are rich sources of dietary minerals, including copper, magnesium, phosphorous and manganese. Iron, potassium, zinc and selenium are present in significant content as well.
Cashews make a great replacement for proteins, and their delicious flavour makes them a satisfying snack. Without a doubt, cashews are a versatile and healthy food. Jain dry fruits provides high grades of Indian cashews to its customers stationed in all corners of the country.