Cashews Nutrition Facts

Cashew is a popular snack and a food source which is produced with the help of a cashew tree, majorly in destinations like Brazil, Vietnam, Nigeria, India, Indonesia, etc. The English name for “Cashew” is derived from the Portuguese for the fruit of the cashew tree, “caju”. The cashew tree is a tropical evergreen that produces the cashew nut and the cashew apple.  The cashew nut is most commonly used in the Indian sweets and many other food items. It is either served raw, salted, sweetened or candied depending on the requirement and demand.

Cashew is grown on an evergreen and large tree known as cashew tree which is usually 32ft tall and is grown on a fruit known as cashew apple which is oval or pear shaped which is yellow in color and sweet in taste. The apple although is edible but due to its fragile skin, it is difficult for it to be transported. A fruit drink is usually made from the cashew apple pulp which is said to have a very refreshing taste and tropical flavor. The shell of cashew nut can and is used in many other applications from lubricants to paints, and some specific parts of the tree have also been used to cure snake bites, etc.

Cashew nut is considered to be very healthy because it contains dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals that help protect us from diseases and cancers. It also contains acids which keep the heart fresh, active and young. It is advised that a handful of cashew nuts a day in the diet would provide enough of minerals and may help prevent deficiency diseases. Under ideal conditions, the nuts remain fresh and edible for a minimum of 5-6 months. Oil pressed from cashew nut also known as Cashew oil is dark yellow oil used especially for cooking or salad dressing.