Cashew nuts have a sweet-nutty taste and a pleasant aroma, elastic dense flesh, very tender, oily, but there is not much more oil in them than in other nuts. What are cashews fried for? When frying, the taste of the nut becomes richer. Roasted cashews are sweet, and at the same time all the useful properties of the raw product are preserved. Cashews contain unsaturated fatty acids Omega 3, Omega 6 and Omega 9, which begin to "work" only together. The product contains tryptophan, which has a beneficial effect on the nervous system, vitamins B, E, K, PP, as well as a number of useful minerals: potassium, magnesium, zinc, selenium, copper, iron, phosphorus. Raw cashew nuts contain essential fatty amino acids and 73% of the daily value of magnesium, responsible for muscle contractions (calorizator). The main benefit of using cashews is the reduction of cholesterol plaques on the walls of blood vessels, the regulation of vascular lumen. Cashew is a protective agent against the development of atherosclerosis, multiple sclerosis and allergies, participates in hematopoiesis normalizes blood clotting. Cashew has anti-carcinogenic properties, reduces the risk of cancer. The protein contained in cashew nuts is absorbed better and faster together with vegetable or milk proteins, so it makes sense to add cashews to various dishes.