A tropical tree native to Brazil but now grown in a number of warm climates throughout the world, cashews are a kidney-shaped seed. Despite being offered frequently as “raw,” cashews are not safe to consume because they contain a chemical called urushiol that is also present in poison ivy. Because uruschiol is poisonous, some people may experience a cutaneous reaction when exposed to it.
Antioxidants are advantageous plant substances that maintain your body’s wellness by disarming the ailment-inducing molecules known as free radicals. As a result, your body is better able to stay healthy and disease-free by decreasing inflammation (Trusted Source).
Cashews are a great source of carotenoids and polyphenols, two types of antioxidants that are also present in other tree nuts (Source). Studies demonstrate a reduction in oxidative cell damage due to the antioxidants included in nuts including walnuts, pecans, and almonds.
Cashews provide 157 calories per 1-ounce (28-gram) serving, according to the FoodData Central database of the United States Department of Agriculture (USDA) (Source). The human body may only process and absorb about 84% of these calories, according to new study. This is most likely because some of the fat in them is trapped within the cashew’s fibrous structure and is not absorbed during digestion.
The presence of saturated fat in cashews has previously earned them a negative reputation, however this may not be as detrimental as the saturated label implies. Stearic acids, which researchers say have no effect on blood cholesterol, make up a large portion of the fat in cashews. According to research, daily cashew consumption is associated with a slight decrease in LDL “bad” cholesterol.
