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Properties, benefits and recipes with cashew nuts

Properties, benefits and recipes with cashew nuts


Cashew nuts are the seeds of a plant native to Brazil, Anacardium L. is a genus of tropical trees of the Anacardiacee family. The name Anacardio derives from the Greek "kardia" from their characteristic shape that resembles that of the heart.   INFORMATION ON PROPERTIES AND BENEFITS Cashew nuts play an important role in reducing damage due to osteoporosis, vascular fragility, joint problems of high cholesterol. They contain a flavonoid that is absorbed by the retinal macula, protecting the eyes from external aggressive agents and helping to prevent macular degeneration in old age. According to recent scientific research, cashews help fight diabetes. Cashew nuts would possess properties that could benefit people with type 2 diabetes. This is what emerges from some studies conducted by the University of Montreal (Canada) and the University of Yaoundé (Cameroon). These fruits are rich in MUFA fats that slow down the rate at which the sugars are released into the bloodstream. Their main anti-diabetic properties according to recent studies are due to the anacardic acid which stimulates the control of sugars. There is also scientific evidence to suggest that consumption of cashews prevents rapid changes in blood glucose and hypoglycemia. These peaks are also responsible for headaches. A 2007 study found that consumption of these fruits increased the antioxidant potential of the diet. As known antioxidants play an important role in our body. Their properties in fact counteract the activity of the feared free radicals, a dangerous by-product of human metabolism.   TECHNICAL SPECIFICATIONS Cashews contain less fat than other types of dried fruit. Moreover, most of their fat is made up of unsaturated fatty acids. In every fruit there is a large quantity of oleic acid, the same that is found in olive oil and which is so useful for the health of the heart. They are also very rich in copper. While the aminoacids present are: glutamic acid, aspartic acid, cystine, arginine, alanine, isoleucine, lysine, methionine, proline, serine, tyrosine, threonine, tryptophan, valine, histidine, glycine and phenylalanine. Calories: 100 grams of cashews have a caloric yield of 553 kcal. The recommended daily dose is 30 
KITCHEN In Italy the cashew is a little known and little used fruit. It is instead very used in the kitchen. Cashew nuts can be consumed in various ways. Toasted and salted as a snack, in the form of cream like peanut butter, or added to various types of dishes such as salads, rice and lean meats. Excellent even if used for the preparation of desserts such as cakes and biscuits. RECIPE Cashew cream Take a cup of raw cashew nuts, fill it with water and let it rest for a whole night. Then chop them until you get a cream and add some water to get the density you prefer. Finally you will have a mixture of incredible resemblance with milk cream. This sort of cream can be used with sweet and savory dishes as a vegan substitute for cooking cream. For example, you can sweeten it with a little sugar and pour it on a bowl of fresh strawberries.


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