BENEFITS OF SPROUTED CASHEWS

Sprouting nuts and seeds are following the gluten and dairy-free eating trends. However, sprouting is not a novel concept; it has been practiced for ages. It is a simple at-home method that can double the nutritious value of your food.

What Are Sprouted Nuts and Seeds?

When it comes to nuts and seeds, the term "sprouted" can be a little puzzling. Is this an indication that something is sprouting or growing from our beloved cashews? No, not at all. Sprouting is the process of germinating seeds (including nuts, grains, beans, and legumes) for your body to absorb the maximum amount of nutrients from them. It is accomplished by soaking them for an extended time (usually between 12-24 hours).

Our bodies were not meant to break down many of the antinutrients found in plant components, which can cause indigestion, inflammation, and poor immunological responses such as leaky gut syndrome. These antinutrients, which include phytic acid and lectins, prevent the absorption of vitamins, minerals, and many other nutrients (such as zinc, calcium, iron, and protein). And these are the very elements that humans require to thrive. However, the sprouting process removes the antinutrients, preventing them from wreaking havoc on the body, leading to the long list of advantages we get from sprouted nuts.

Sprouted Cashews vs. Regular Cashews

Sprouted Cashews are raw nuts that have been soaked in water until they germinate (the first stage of plant growth). Most "sprouted" nuts have only gone through the initial step of sprouting, soaking in water for 3-12 hours.

Sprouted nuts are less durable than raw and fried nuts and should be consumed within a few days. Sprouting necessitates a damp and humid environment, which exposes the cashews to bacterial development. Furthermore, sprouted cashews are not roasted, which increases their bacterial contamination risk. Because they are not roasted after sprouting, bacteria are more likely to grow on them than regular nuts.

Researchers have shown that sprouting cashews can raise their antioxidant, amino acid, and B vitamin content. It has also been shown that it reduces the amounts of antinutrients like as phytic acid, preventing the body from adequately absorbing essential nutrients.

Sprouted Cashews are versatile and can be used as a snack, an ingredient in other dishes (such as smoothies), a base for handmade granola bars, as plant milk or nut butter, a component of dry trail mix, or as a meal or flour in other dishes.

Nutritional Value of Sprouted Cashews 

According to the United States Department of Agriculture's (USDA) National Nutrient Database, one ounce of cashew nut (28.35 grams) has the following nutrients:

• 157 calories
• 8.56 g carbohydrate
• 1.68 g sugar
• 0.9 g fiber
• 5.16 g protein
• 12.43 g total fat
• 187 mg of potassium
• 1.89 mg of iron
• 83 mg of magnesium
• 10 mg of calcium
• 168 mg of phosphorus
• 1.64 mg of zinc
• 3 mg of sodium

Cashews include vitamins C and B and seven micrograms (mcg) of DFE folate. On the other hand, when phytate, a specific phytonutrient, is present, the bioavailability of various minerals, including zinc, iron, calcium, and magnesium, is reduced. Because of this, you may believe that soaking nuts (also known as "activating" them) are an excellent way to maximize the health advantages of nuts.

How to make Sprouted Cashews?

Some nuts, such as cashews, pecans, and walnuts, cannot be wholly sprouted. Raw almonds are the ideal sprouting candidate. Still, as mentioned above, you can soak cashews and other nuts in water, then dry them out to make them easier to digest and absorb all their benefits.

Following the steps below will aid in sprouting

First, soak cashews in enough water to cover them, then cover them with a light cloth.

Pour off the water after 10 hours, replace it with fresh water, and soak the nuts for another 10 hours. Repeat this procedure for a total of 48 hours.

After that, keep the cashews in the fridge and consume them within a week because they have a high propensity to get rancid.

Final Words

Soaking and sprouting nuts increase the nut's nutritional value by raising the protein and amino acid ratio. Furthermore, it aids in the reduction of antinutrients while also facilitating digestion. Cashews are high in minerals such as manganese, magnesium, phosphorus, copper, and vitamin K. When soaked and sprouted, you get the full advantages of the nut without the phytate hindrance.