Indian nuts: description, calories, benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Nuts are considered the food of the future, and this is no coincidence. They are very nutritious and rich in vitamins and minerals necessary to keep the body in good shape.

The main supplier of cashew nuts to our country is India. From there, the so-called Indian soap nuts are also brought to us, but they are inedible and are used only in the creation of hygiene products, so if Indian nuts are indicated in the recipe for a salad or other dish, then cashews are meant. Our article is about them.

Composition of cashews

Despite the fact that nuts are very high in calories, nutritionists recommend including them in a complex of products that promote weight loss. Of all the Indian nuts for weight loss is considered the most suitable. Fats in it are somewhat less than in other nuts. These are unsaturated fatty acids omega 3, 6 and 9. In addition, cashews are rich in B vitamins (niacin, riboflavin, folacin, thiamine, pyrodixin and pantothenic acid), vitamins A and C. Indian nuts are suppliers of carbohydrates, proteins, fats and sugar.

Biometals zinc, phosphorus, iron, calcium, sodium, magnesium andpotassium is contained in them in an optimal ratio and in an easily digestible form.

Benefits of cashews

Before we tell you how to use cashews for weight loss, we will tell you in what other cases these nuts help, and why they are loved in the countries where they grow.

Indian walnut (photo of it in front of you) is an overgrown receptacle of a fruit that looks like a quince or a pear.

This is a receptacle, which is considered a nut, the Indians use to treat colds, and also as an antiseptic. Cashew is a well-known aphrodisiac and activates libido in both men and women.

Regular addition of Indian nuts to food helps to increase the elasticity of blood vessels, dissolve low-density cholesterol, increase brain activity and strengthen overall immunity.

Not so long ago, scientists discovered another unique property of cashews - the ability to destroy cancer cells. This is an additional argument in favor of including Indian nuts in the list of products that are present on the table every day.

Cashew Harm

It is important to consider that only fresh Indian walnuts, without signs of rotting or mold, can be used for food. What is the smell of benign cashews? Delicate, sweet-fruity and very pleasant. If you feel musty, then such a nut is not suitable for food, because there is a risk of provoking allergies, dysbacteriosis and even intoxication.

Good Indian walnut (photo isclearly illustrates) has an even milky white color, without yellowness and extraneous spots.

Cashews, like almost all nuts, can cause rejection, so for people prone to somatic reactions to food, it can only be recommended after a blood test for the presence of antibodies.

Cashews in cooking

Indian nuts are loved by chefs not only for their pleasant taste. Cashews are delivered to the retail chain ready to eat. They do not need to be peeled or roasted. They go great with a wide variety of products. They are added to both sweet and savory dishes. The intricate shape of the nuts suggests their use as decoration on cakes, ice cream, cakes and salads. Indian nuts will not spoil any dish. Ground nuts go into sauces and all of the above dishes.

When compiling the Lenten menu, Indian nuts will also come in handy. Ground cashews are used to make milk, cottage cheese, heavy cream and gourmet cheese.

Cashews in diet food

In 100 grams of cashews - 600 kcal, but for those who want to quickly get rid of excess weight, Indian nuts are included in the menu. For weight loss (reviews confirm this), cashews are indispensable. The reason is that nuts quickly give a feeling of fullness and contribute to the production of hormones that improve mood and tone. But it's not a secret for anyone that those who are intensively losing weight due to an acute feeling of hunger are irritable and lethargic. indian nuts,the useful properties of which we have listed above, you need to eat in very small quantities, no more than 30 grams per day, that is, 8-16 pieces, and one at a time, chewing thoroughly and for a long time. Only with such use of such an energy-intensive product, the effect of losing weight will certainly and quickly come, and the mood will remain even and positive.

Next, we offer several recipes containing Indian nuts. Reviews say that they are ideal for inclusion in the menu of people suffering from overweight, but forced to lead an active lifestyle.

Milk

Nut milk is prepared immediately before being used for food, because, like ordinary cow milk, it quickly sours in a warm room. The maximum shelf life in the refrigerator is 24 hours.

The process of making milk is simple, but out of habit it may seem time consuming. Nuts are ground in small portions in a mortar. A little bit of hot water is constantly added to them. The result should be a homogeneous paste. This paste is diluted with water and then filtered through several layers of gauze.

Delicate and fragrant milk is drunk with honey or sugar, added to coffee and tea, in a word, used to prepare a wide variety of drinks and other dishes. Below we will give the most interesting and versatile recipes.

The use of nut milk is similar to that of cow milk. In monastic kitchens on fast days, almonds, hazelnuts, pistachios and Indian nuts are in great demand. The Benefits of These Nutritious and Delicious Giftsnature is truly invaluable.

Cheese

We will teach you how to make a delicious cheese from 150 grams of cashews, which is pleasant to eat, spread on toast, in addition, this cheese is conveniently cut into pieces and put in salads instead of feta milk cheese, and it is also unusually good in toppings when stuffing vegetables and fruits.

To make cheese, you need nuts (150 g), 60 ml of natural lemon juice, vegetable oil - 3 tablespoons, s alt - 1 teaspoon, half a glass of water and 2 cloves of garlic.

Soak nuts for half an hour in boiling water, dry slightly and grind in a blender to a paste. Grate the garlic on the smallest grater. Combine cashews, garlic, oil, lemon juice, water and s alt and stir. Taste and, if everything suits, then beat the mixture again until smooth.

Put a sieve into a deep bowl so that it does not reach the bottom. Put gauze folded in three layers in a sieve. Put the cheese mass on cheesecloth. Raise the edges of the gauze, fasten with an elastic band and put it in a cold place for 12 hours to drain excess water. There won't be much of it.

Then take a heat-resistant dish, grease its bottom and walls with vegetable oil and put the resulting raw nut cheese into it. He will sink easily. Preheat the oven and place the cheese in it for 40 minutes. Readiness is determined visually. The cheese should be browned and cracked. Next, it will have to be cooled at room temperature, covered with a damp cloth, and then wrapped with cling film and put in for another two hours.fridge. During this time, the cheese will acquire the ideal density and consistency.

Dates stuffed with walnut cheese

When you are on a diet, you really want food to be tasty, original and satisfying, right? Cashews will enhance the taste of any dish. Eating a large number of dates stuffed with walnut cheese will not work - at most one or two, as saturation will come very quickly, from the very first bite.

Indian nuts are harmful to the figure only in large quantities, and one date stuffed with walnut cheese will quickly satisfy the feeling of hunger, cheer you up and will not cause remorse due to the high energy value, because these calories will be burned for a very long time, without provoking fat deposition.

Dates are stuffed like this: the fruit is cut, the stone is removed, and instead of it put nut cheese mixed with crushed nuts.

Pie toppings

Cashews make a delicious filling for pies from any dough. It is done like this.

Nuts (half a glass) should be passed through a meat grinder or grated. Add sugar to nuts - 170 grams (maybe a little less) and 1 egg.

Lightly fry a tablespoon of wheat flour in butter, cool and put in a bowl with chopped nuts, sugar and an egg. Mix everything well, and the filling is ready!

Jelly with cherries in nut milk

Agar-agar or gelatin diluted inaccording to the instructions on the package and make a gelling solution.

Prepare 0.5 liters of nut milk. Add brown sugar to milk, stir and boil. Mix with gelling solution and vanilla, pour into molds and refrigerate to set.

200 g of granulated sugar melt in a deep frying pan, dip frozen cherries (400 g) into sugar and, gently stirring with a silicone spatula, bring the berries to caramelization. Put glazed cherries and cashew halves on the frozen jelly.

Green salad with walnut sauce

Scald 150 grams of fresh spinach and sorrel with boiling water, tear into small pieces with your hands and pour over walnut sauce.

For the sauce you will need apple cider vinegar, vegetable oil, garlic (2-3 cloves), fresh dill, celery and parsley, green onions, s alt and 0.5 cups of Indian nuts. All ingredients, with the exception of the oil of vinegar and s alt, pound in a mortar and lightly dilute with water. S alt, add oil and vinegar to taste. Combine the finished sauce with spinach and sorrel.

This sauce is recommended to be served not only with the salad given here. It also sets off other dishes that are usually prepared with mayonnaise.

Stuffed tomatoes

Cut off the bottom with the receptacle from strong tomatoes, and scrape out the seeds from the middle with a teaspoon. For the filling, take Indian nuts, carrots, avocados and potatoes. The ratio of products does not have a strict order. It all depends ontaste preferences of the cook.

Carrots and potatoes need to be peeled, boiled and cut into very small cubes. Pound cashews in a mortar. Remove the pit from the avocado and cut the flesh in the same way as the rest of the vegetables. Combine all the ingredients in a bowl, s alt, pepper, stir and stuff the tomatoes with the resulting mixture.

In the same way, you can stuff baked bell peppers, baked eggplant and zucchini.

Green sauce

Our green sauce is good for both salads and second courses of meat, fish, seafood, vegetables and rice. The green color is due to the presence of avocados, and the delicate, creamy taste is due to the presence of Indian nuts. The composition of the sauce is extremely simple - cashews, avocado and lime juice. But cooking it will take time.

To begin with, you need to make nut milk from a glass of nuts, as described above. Do not throw away the pomace.

Two tablespoons of flour lightly fry until light yellowish, combine with nut milk and bring to a boil over a fire. Slightly s alt and pepper. The result is a thick and delicious mixture.

Combine nut cake with avocado pulp and beat with a blender for 10-15 seconds. Add the juice of one lime and the slightly cooled nut mixture. Stir and use in a dish.

Cream

Thick Cream of Indian Nuts is a great dessert dish on its own. They are also suitable for stuffing cakes, such as eclairs.

For cookingcream wheat flour lightly fry in vegetable, better refined, olive oil.

Make nut milk. Combine it with flour, a few drops of cognac and honey. Stir and heat on the stove.

Cashews contain less fat than other nuts, and due to the fact that they contain only slow carbohydrates, they are recommended in weight loss diets.

Kissel

Everyone likes thick nut jelly. For it, you need to take 400 g of nuts and crush in a mortar or chop with a blender. Pour one liter of boiling water into the nut mass and let stand for 20 minutes. Strain through cheesecloth. Pour another glass of boiling water into the pomace, insist and strain again. The resulting milk is flavored with vanilla sugar. Pour out one glass and put the rest on fire.

Add a glass of potato starch to a separated glass of nut milk, stir and pour into boiling almond milk. Stir immediately so that the jelly is homogeneous and without lumps. As soon as it starts to lag behind the walls of the pan, remove from the stove, pour into a mold and take out to the cold to cool.