Cashew Nuts are native to South America, specifically Brazil, and were introduced by colonists to Africa and India. These regions are the largest producers of cashews today. Cashews are sold both raw or roasted, and salted or unsalted.
Cashews have recently been used to make dairy alternatives, such as cashew milk, cashew-based cheese and cashew-based cream sauces and sour cream.
This article is part of a collection of articles on the health benefits of popular foods.
It gives information on the nutritional value of cashews and their possible health benefits. You will also find some tips on how to include cashews in the diet and learn about any possible health risks.
- 157 calories
- 8.56 grams (g) of carbohydrate
- 1.68 g of sugar
- 0.9 g of fiber
- 5.17 g of protein
- 12.43 g of total fat
- 10 milligrams (mg) of calcium
- 1.89 mg of iron
- 83 mg of magnesium
- 168 mg of phosphorus
- 187 mg of potassium
- 3 mg of sodium
- 1.64 mg of zinc
Cashews also contain vitamins C and B, including 7 micrograms (mcg) of DFE folate.
A 1-ounce serving of cashews is about 18 whole cashews. Cashews are high in monounsaturated and polyunsaturated fats and a good source of protein.