According to research, one can eat two or more nuts each week can aid in lowering cholesterol, improving cardiovascular health, and improving blood vessel function. However, you might be perplexed when you encounter dry roasted and raw cashews on the grocery shelf. Maybe you’re trying to figure out which one is better for your health. Both raw and cooked cashews have many nutritional advantages, however because raw cashews, are unaltered and keep all of their original minerals and nutrients, they are slightly superior.
Next, let’s explore what they have in common with raw and dry roasted cashews.
• The majority of the 160 calories in an ounce of cashews come from unsaturated, healthful fats. Additionally, this cashew ounce has 70% of the daily recommended copper intake. As you are already aware, copper supports the nerve’s ability to function.
• Most importantly, they provide 20% of the daily magnesium requirements for men and 25% of the daily magnesium requirements for women. Magnesium improves muscle performance and the body’s capacity to produce energy.
Now, let’s look at the distinctions.
• Iron content per ounce in raw cashews is 1.9 mm. For men, this represents 24% of the usual instructions, and for women, it represents 11%. In the same amount of dry-roasted cashews, 1.7 mm of iron can be found. So, you can obtain a little bit of extra iron by eating raw cashews. Iron is present in the blood and aids in its efficient distribution, allowing oxygen to reach the body’s tissues. Your energy levels will increase, and you’ll feel less worn out.
• When it comes to selenium, fresh cashews also contain more of it than dry-roasted cashews. One ounce of raw cashews has 5.6 micrograms of selenium, compared to 3.3 micrograms in one ounce of dry-roasted cashews.
Raw cashews, therefore, have significantly more iron and selenium than dry roasted cashews, but dry roasted cashews have much of the same health advantages and come in a very close second.
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