Cashews health benefits

No need to fear eating cashews as cashews health benefits. Cashews contain fat, protein, carbohydrates, and various minerals. Although high in fat, 82 percent fat are considered fat is not evil or unsaturated fats.

Historically, cashew (Anacardium occidentale L.) originated from Brazil. Plants are initially brought to India by Portuguese sailors in the 16th century. From India, the crop spread to other tropical and subtropical regions such as the Bahamas, Senegal, Kenya, Madagascar, Mozambique, Sri Lanka, Thailand, Malaysia, the Philippines, and Indonesia

Fat No bad

High levels of fat in the cashew very important role in increasing energy levels and tastes. That's what causes the cashew seeds are very tasty and delicious taste.

Unsaturated fatty acids are efficacious cashews health benefits, it is very dominant. Levels of monounsaturated fatty acids (MUFA = monounsaturated fatty acids) is much more than the polyunsaturated fatty acids (PUFA = polyunsaturated fatty acids).

The most dominant type of MUFA on cashew nut is the omega 9 fatty acids, namely cleats. Several studies have shown that MUFA have an important role in raising levels of HDL cholesterol (good cholesterol) and lowers LDL cholesterol (bad cholesterol), so it is good to suppress the occurrence of heart disease, stroke and other cardiovascular diseases.

The most dominant type of PUFA is omega-6 fatty acids, namely linoleum acid. Omega-6 fatty acids also have an important role in maintaining blood cholesterol profile to remain normal.

Energy and Protein

Energy content per 100 grams of raw cashew nuts is 566 kcal. Its energy content will increase with the roasted and fried respectively to 640 and 680 kcal. Absorption of oil in the frying process of course will raise the energy content. For the purpose of low-calorie diet, you should select cashews are processed by roasting, oven, or in-microwave.

Potential amino acid in cashews is a leonine, valise, argentine, aspartic acid, glutei acid, and serine. Glutei acid and aspartic acid is very important to contribute to the onset of savory flavors. That which, among other causes why cashews was tasty, though not given any seasoning.

The use of salt should be limited in cashews

It seems clear that the process of adding salt (NaCl) on cashew nuts fried very real impact on the increased levels of sodium (Na).

High sodium consumption is not recommended because it contributes positively to the occurrence of high blood pressure (hypertension). Therefore, the use of salt should be limited to the cashew nut. Because it will reduce the cashews health benefits.