Cashews

Nutrition per ~28 g · a small handful

7.5 g net carbs after fiber.

Vitamins

Minerals & other

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 78.

What it feeds primary sources only

Systems

Pathways

Overview

Native to Brazil, cashews have become a global staple prized for their creamy texture and versatile culinary applications. Their unique nutrient composition—dominated by monounsaturated fats (approximately 75% of total fat content) rather than saturated fats—positions them favorably within evidence-based longevity diets. Cashews are exceptionally rich in copper (providing ~110% of daily needs per 100g), essential for collagen synthesis, iron metabolism, and antioxidant defense through copper-dependent enzymes like cytochrome c oxidase. The magnesium content (292mg per 100g) supports neuromuscular function, blood pressure regulation, and mitochondrial ATP production. Unlike many tree nuts, cashews contain meaningful carbohydrates (30.2g per 100g), including resistant starch in raw forms, which may beneficially modulate blood glucose response and support gut microbiota. Their iron and zinc content make them particularly valuable for plant-based and flexitarian diets. The combination of healthy fats, minerals, and relatively low polyphenol oxidase activity (compared to other nuts) allows cashews to contribute meaningfully to dietary adherence in heart-health and metabolic optimization protocols.

Health benefits 5

Pairs with

• Pair with citrus fruits (lemon, orange) because vitamin C enhances non-heme iron and copper bioavailability from cashews, improving mineral absorption by up to 3-4 fold
• Combine with leafy greens (spinach, kale) because the fat-soluble vitamin K in greens is better absorbed when consumed with cashews' monounsaturated fat, supporting bone metabolism synergy
• Mix with cinnamon or turmeric because these spices contain polyphenols that may reduce postprandial glucose spike and provide complementary anti-inflammatory compounds
• Pair with whole grains (quinoa, farro) because the complete amino acid profile from grains combined with cashew's protein creates a complete plant-based protein source with superior mineral density

In the kitchen

• Select raw or dry-roasted cashews rather than oil-roasted varieties to avoid excess oxidized oils; store in airtight containers in cool, dark conditions to prevent lipid peroxidation
• Consume cashews with whole food carbohydrates rather than in isolation to moderate blood glucose response and enhance satiety; aim for 1 oz (28g) as an optimal single serving
• Soak raw cashews 2-4 hours before blending into creams or butters to reduce phytic acid (an antinutrient that can inhibit mineral absorption) by 15-25%
• Incorporate cashews into post-workout meals (within 30-90 minutes) to pair their carbohydrates and minerals with protein-rich foods for glycogen repletion and muscle recovery

When to eat it midday

Midday consumption aligns with natural circadian glucose sensitivity and allows the magnesium and copper content to support afternoon energy metabolism and mental clarity; fat content promotes satiety, reducing late-afternoon snacking

Breaks a fast

Best avoided

• Late evening in excessive quantities (>1.5 oz), as high fat density may delay gastric emptying and interfere with sleep quality

While cashews can technically break a fast, their carbohydrate content (30.2g per 100g) makes them less compatible with strict intermittent fasting protocols; better suited as a first whole food after fasting windows