There is no real system of cultivars selected in the various producing countries. Generally we rely on the characteristics of the plant, such as the height, color and more or less developed size of the false fruit, or on the commercial, American and Indian typology.
The American type is characterized by a large and juicy false fruit, while the Indian one has a small pome of little interest, which is why it is used exclusively for walnuts.
The harvest takes place towards the end of summer.
Cashews are a source of fatty acids with protective properties for cardiovascular well-being and antioxidants which can also protect the health of the heart and arteries.
Copper can also improve antioxidant defenses, but that’s not all: this mineral, a fundamental component of many enzymes, contributes to the production of energy and the development of bones, connective tissues and melanin present in skin and hair.
Eating cashews can also be good for bone health due to the magnesium contained in these seeds, which also helps control nervous and muscle tone, thus counteracting muscle spasms, high blood pressure, tension, migraines and fatigue.
However, cashews also contain oxalates, which, in high concentrations, can promote the formation of stones. For this reason, their consumption may not be recommended for people with kidney or gallbladder problems.
Their inclusion in the field of “good” foods is due to the progress of scientific research, which has identified in cashews the preponderance of a type of monounsaturated fatty acid, oleic acid, which is very precious and friendly to health.
In fact, this fatty acid, better known as Omega-9, helps reduce cholesterol, high triglycerides and decreases the risk of heart disease and stroke.
Furthermore, these good fatty acids, together with the presence of tryptophan, carbohydrates, B vitamins and iron also act as promoters for good mood and to ward off anxiety.
