IndianJadiBooti Kaju [ 320 ] - Kaaju - Cashew Nuts - Dry Fruits

The cashew is a favourite snack, topper, and ingredient in sauces and butter all across the world because of its adaptability and flavorful taste.
Many individuals often consume cashews without being aware of their history. When offered as a snack, the nut may appear uncooked and organic, yet it is poisonous when it is still in the field. It must first be roasted before it may be eaten without risk.

The cashew's exterior still needs to be cut off to get to the delectable product inside, even after the required heat treatment. The cashew's high cost and esteemed status even among other nuts are both due to this labor-intensive technique.
In addition to various Caribbean Islands, cashews are indigenous to Central and South America. They have been cherished in these locations for countless years.

The nut was first discovered by Europeans in the late 1500s. They then spread fast to portions of Africa and India. Before the General Food Corporation started importing them in large quantities during the 1920s, they were not well-known in the United States. But today, Americans are among the most devoted cashew consumers in the world.

Health Benefits

Reduced Cholesterol
Saturated fat in cashews had traditionally earned them a negative reputation, however this may not be as detrimental as the label says. Most of the fat in cashews originates from stearic acids, which researchers believe has a neutral impact on blood cholesterol. According to research, persons who consume a small quantity of cashews each day have a slight decrease in LDL "bad" cholesterol.

Stroke Prevention
Cashews contain magnesium, which may lower the risk of stroke. This connection is most notable for hemorrhagic strokes, which are caused by weak blood vessels that burst and pour blood into brain tissue.