Nutrition: Cashews are rich in protein, healthy fats (mostly monounsaturated), fiber, and vitamins like K and B6. They provide about 550 kcal per 100g, with 43g fat, 30g carbs, and 18g protein. They’re also high in minerals like magnesium, copper, and zinc, supporting heart health, immunity, and digestion. However, they’re calorie-dense, so moderation is key. Uses: Eaten roasted, salted, or raw, cashews are used in snacks, cooking (e.g., stir-fries, curries), and as a base for vegan cheese or milk due to their creamy texture. Cashew butter is also popular. Allergies: Cashews are a common allergen, and those with tree nut allergies should avoid them. Reactions can range from mild to severe. Production: India and Côte d'Ivoire lead global production, with Nigeria and Vietnam also major players. The cashew shell contains toxic oils (like urushiol), requiring careful processing. Fun Fact: The cashew apple, a juicy fruit attached to the nut, is edible and used in juices or desserts in some regions, though less common globally.