Some U.S. research has found that roasting cashews appears to increase the antioxidant activity in these delicious nuts – as well as making them more tasty, in my opinion!
However, roasting them was also found to decrease the amount of flavenols in the nuts, chemical substances that are helpful in preventing heart disease (such as those found in red wine).
Just goes to show that research is a mixed bag and that most food preparation methods will have good and bad effects on the food we eat!
Cashew nuts contain an array of healthy vitamins and mineral; vitamin K (good for bone health and immunity) as well as the minerals magnesium (good for healthy blood supply to the nerves and brain), copper (good for brain function and involved in the break down of fats in the blood) and zinc (helps fight infection by preventing bacterial colonisation).
Cashew nuts also have a good array of healthy fatty acids to keep cholesterol levels normal and blood vessels healthy. We do need to be aware that, although these are healthy, unsaturated fats, they still mean that cashews are high in energy (calories) so portion control is advisable.
Carry on with a balanced, varied diet high in vegetables and fruit, containing fibre (18-24g/day), sources of low fat dairy, starchy carbohydrate (55%), protein (15%) and some healthy fats (25% max) and you can’t go far wrong.
Of all the vegetables carrots contain the biggest serving of the vitamin beta-carotene.
Beta-carotene is found in many fruits and vegetables with a yellow or red colouring such as mangoes, peaches, red peppers and tomatoes as well as green leafy vegetables and broccoli. It is converted by the body into retinol which is a form of Vitamin A.
One of retinol’s many uses in our bodies is helping the eyes to adjust to the dark. Ensuring we have a good intake of Vitamin A will mean that our eyes adjust quicker when entering a dark room.
Cooking carrots makes them softer, easier to digest and allows the beta-carotene to be more easily used by our bods. So there really is some science behind carrots helping you to see in the dark! Get nibbling, doc!
Mushrooms contain an astounding array of vitamins and minerals including B Vits B6, Niacin, Thiamin, Riboflavin and Panthothenic Acid as well as Folate, Phosphorus, Iron, Zinc, Potassium, Copper, Magnesium and Selenium.
They are also really high in water and fibre, making them a great ‘filler’ to pad out your meals, make you feel fuller for longer and so good for weight-loss.
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