Over the past few decades the economic importance of cashew kernels, anacardium occidentale has increased considerably due to its world wide acceptance as a nutritive food alternate. The cashew nut kernel (termed generally as cashew) has a pleasant taste and flavor and can be eaten raw, fried and sometimes salted or sweetened with sugar. Being a highly nutritious and concentrated form of food, cashew kernels provide substantial amount of energy required for metabolic activity. Rich in mono and poly unsaturated fat, cashew nuts are also have elevated levels of high density lipids (HDL) which are essential to keep a healthy human heart. It is also a good source of minerals, calcium, magnesium, iron, phosphorus, potassium, zinc, copper, selenium and vitamins. The overall composition of the cashew kernel is protein-21%, fat- 46%, and carbohydrate-25%. Due to high fat content in cashew, there was a general tendency to avoid or minimize its use since the word "dietary fat" was synonymous with obesity andheart disease. However, there is growing awareness that cashew kernels are rich in unsaturated fatty acids, has no cholesterol, contains low density lipids and have compounds having anti diabetic properties. Consequently cashew nuts and nut products have started finding their way into daily diets. Medical investigations have proved beyond doubt the unique capacity of unsaturated poly phenols associated with the cashew in lowering of blood cholesterol thereby reducing the risk of coronary heart diseases.
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