Good levels of good fats, protein, dietary fibre and carbohydrates and rich sources of minerals, particularly copper, iron, potassium, selenium, manganese, phosphorus and magnesium, as well as vitamins thiamin, B6 and K.
Botanically speaking, the cashew is not actually a nut but a seed. Unlike oily tree nuts, cashews contain up to 10% of their weight as starch. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some milk-based desserts. Many Southeast Asian cuisines use cashews for this unusual characteristic, rather than other nuts. The shell of the cashew nut is toxic, which is why the nut is never sold in its shell to consumers.