Roasted cashews with shell Calories

The hard shell around a cashew contains caustic shell liquid that can injure skin. Processing removes that shell safely, leaving the edible kernel and, in skin-on products, its thin brown covering.

No, you do not need to peel off the thin brown skin. It is edible and adds fiber and antioxidants; rub it away only if you dislike its texture or taste.

Keep roasted cashews with shell in an airtight container in a cool, dry place, away from sunlight. For longer storage, refrigerate the sealed container to slow the oils from becoming stale.

A sour, paint-like smell or bitter, unpleasant taste can mean the cashew oils have turned rancid. Discard them rather than trying to mask the flavor; dampness or a loss of their usual crunch is another reason to check them.

They may be salted or unsalted; roasting does not necessarily mean salt was added. If you are limiting sodium, choose an unsalted version rather than assuming the product is salt-free.

Roasting gives cashews a toastier flavor and a firmer crunch, while raw cashews taste milder and are usually softer. Both can have the edible thin brown skin; neither is eaten in its hard outer shell.

Yes. Chop them over salads, rice, or cooked vegetables, or blend them into a sauce. Add them near the end of cooking so their roasted flavor and crunch do not fade.

They do not cause weight gain on their own, but their energy-dense oils make it easy to eat a lot without noticing. Serving a small amount instead of snacking straight from the bag helps keep portions in check.

They are lower in carbohydrate than many sweet or refined-grain snacks, but they can still affect blood glucose. People with diabetes can account for the portion in their eating plan and choose unsweetened cashews.