Cashews are a good source of magnesium, a mineral in which most Americans are deficient. Magnesium helps improve blood-sugar sensitivity and can limit weight gain. Most of the unsaturated fat in cashews is a type known as oleic acid, the same variety found in olive oil, which studies show may help reduce heart-disease risk.
How to eat them: Soak cashews in a bowl of water for two hours. Blend with water for a cream substitute in soups.