Cashew Synonyms: Cashew apple, Cashew fruit Cashew nut.
French: Anacarde, pomme de cajou
Spanish: Anacardo.
Desription: This is the seed of the fruit of the cashew tree ('Anacardium occidentale'L) a tree
of the botanical family Anacardiaceae that reaches 9 to 12 meters in height.
Very rich in magnesium
The cashew is one of the most highly prized of nuts. The fact that it is produced in tropical climates only increases its value and attractiveness.
PROPERTIES AND INDICATIONS: Cashews are an oil-bearing nut with a sweet, pleasant taste. They are rich in unsaturated fatty acids such as oleic and linoleic; in vitamins such as B1, B2, in pantothenic acid; and in minerals such as magnesium (260mg/100g), potassium, iron and phosphorous.
It is noted for its magnesium content, one of the highest in the vegetable kingdom, surpassed only by sunflower seeds (354mg/100g). Meat, milk and eggs are poor in magnesium, none exceeding 24mg/100g.
MAGNESIUM is involved in a variety of metabolic functions, but particularly the transmission of nerve impulses. Its lack produces nervousness and irritability, and even cramps and spasms. Since the cashew is very rich in magnesium as well as vitamins B1 and B2 (superior to almond and walnut) which are also essential for nervous stability, its use is recommended in cases of:
-Nervousness, irritability, depression, weakness and abnormal tiredness.
-Spasms in hollow organs: the colon (irritable bowel), the uterus (dysmenorrhea), or the coronary arteries (angina pectoris)
Cashews are rich in group-B vitamins, as well as in magnesium, phosphorus, and zinc. All these nutrients are essential for the proper operation of the nervous system.
PREPARATION AND USE
(1)Roasted nut: these are eaten with or without salt, much like peanuts or any other nut.
(2)Fleshy fruit: (the stalk on which the nut grows): This fleshly, somewhat sour stalk is eaten fresh, in compote, marmalade, or juice. The juice must be drunk immediately since it is difficult to preserve.
