Nuts are a storehouse of nutrients and vitamins, and they are also rich in fiber and protein. To increase the useful value of this product, it is customary to soak it in water for several hours. About why, how much and how to do it correctly, later in the article.

Why soak nuts in water

All types of nuts, including cashews, contain a fairly large percentage of phytic acid. In itself, it is one of the means of protection for plants: animals and birds do not touch the fruits containing this acid, and they can ripen normally. But phytic acid has the following effect on the human body - it significantly slows down the process of assimilation of food.

By the time of full ripening, the cashew kernel contains relatively little phytin, but regular consumption of raw nuts in food will necessarily lead to the accumulation of substances in the body. Sooner or later, this can manifest as digestive problems.

Did you know? Soaking cashews is very convenient from the technical point of view: sometimes it is very difficult to remove the peel from the nuts, and under the influence of water it begins to peel off on its own. Moreover, the hotter the water, the faster this process goes, and the easier it is to clean the nut.

The water used to soak the nut is an inhibitor that prevents the enzymes into which phytic acid breaks down. Thus, nuts are digested much better. Pre-soaking cashews in water also contributes to the rapid penetration of beneficial elements and vitamins into human blood, which means their absorption.

Many nutritionists also do not recommend eating roasted nuts frequently. Cashew soaked is much like amaretto in taste and aroma, and is similar to marzipan in softness. Fried product not only does not have such taste, but also harms human health. When frying, tannins and phytin react with oils and gradually oxidize. This leads to the fact that after eating even a handful of cashews fried, a person will feel severe heaviness and discomfort in the abdomen.

Important! Experts do not recommend consuming more than 300 g of nuts per day, because they contain a high percentage of fat. For those who lose weight, the norm on average does not exceed 30-50 g of cashews.

How to dunk

The process of soaking nuts is quite simple:

1. It is necessary to fill the bowl with cashews with warm water so that all the fruits are covered. It is advisable that the water level is 4-5 cm above the nuts.
2. Now you need to add a little salt to the tank and mix the contents so that the salt is evenly distributed in the water. According to the recipe, for 4 full glasses of nuts, one tablespoon of salt is enough (in the same way you can soak hazelnuts, seeds and legumes).

Adding salt to water with nuts is very positively perceived by specialists, as this helps to remove dust and tannins accumulated on the surface. It is worth paying attention to the fact that many sources contain information on the usefulness of tannins. They work as antiseptics and anti-inflammatory elements.

But their use should be extremely limited if a person has problems with the functioning of the gastrointestinal tract, for example, suffers from constipation. It is also tannins that give unpleasant bitterness when eating nuts. Soaking cashews with salt will help get rid of this problem.

How long to keep in water

Many people soak all nuts, regardless of type, for almost a day, so that the result is surely achieved. This is absolutely unnecessary: ​​if the almonds really need to be kept in water for up to 12 hours, then for cashews this norm is half as much. To maximize the result in 6 hours, place the bowl with nuts filled with water in a cool dark place, for example, in the refrigerator.

Drying after soaking

After 6 hours, pour cashews in a colander and wash them with cold running water. This will completely remove the remnants of dust and harmful substances that have settled in a bowl of water. After washing, nuts should be laid out on a paper or ordinary towel to remove residual moisture.

To be sure of the drying result, it is better to use a special device called a dehydrator. You just need to put the nuts on the tray and turn on the device at a temperature of 65 ° C. Cooking cashews in this way costs 12 hours, so they will become crispy and will remain fresh in the refrigerator for a long time.

Did you know? Many experts insist on the beneficial qualities of pink Himalayan and sea salt: they contain a large number of mineral elements. That is why when soaking nuts, it is very useful to add just such types to the water, and not ordinary table salt.

In the absence of a dehydrator, you can use the oven for drying. To do this, you just need to put the nuts on a special tray or pan, and then set the lowest possible temperature. Drying nuts in this way takes 2-3 hours, after which check the readiness and, if necessary, continue cooking.Dried nuts should be stored in an airtight container so that moisture and odors do not get inside.

You can use the same drying method as in the case of cooking meringues: slightly open the oven door. In this case, the cooking time for cashews may increase slightly, but they will not burn. You can eat nuts without dehydrogenation, but such a product can be stored in the refrigerator only for a day.

Important! Do not buy nuts if they are sold in transparent packaging. Exposure to sunlight negatively affects the shelf life of this product.

Why cashews darken after soaking

Sometimes after a long soaking of cashew nuts, an unpleasant situation occurs: the kernel has managed to darken, and sometimes it is even covered with black dots. There may be several reasons for this:

1. The nuts were soaked for too long - if it was decided to leave the seeds in the water for more than 6 hours, for example, overnight, then the rules must be followed. In this case, it is recommended to change the water several times. If this is not done, cashews will simply begin to cover with a coating and darken.
2. Cashews were originally old or began to deteriorate - such fruits are rather dry, have dark dots on the entire surface.
3. The nuts were not well dried after soaking and began to deteriorate under the influence of moisture.

In order to prevent darkening of the nut after soaking, it is necessary to carefully approach the choice of goods in the store. Cashews covered with obscure spots and blisters should not be in the shopping basket. This may indicate that the fruits are affected by a fungal disease. It is not recommended to buy nuts with traces of plaque on the surface, as well as shriveled specimens with a pronounced oily film.

To prevent cashews from spoiling in the refrigerator, you should control the shelf life of this product. Cashews can be stored in the freezer for a year, and in the refrigerator for up to six months.

It turns out that soaking nuts before eating is not only useful, but also necessary. This will help to maintain health, as well as nourish the body with the maximum amount of useful elements.