Nutrient Retention: Raw nuts generally retain more vitamins and antioxidants, which may be lost during the roasting process.
Healthy Fats: Both raw and roasted nuts contain healthy fats, but roasting may slightly reduce the beneficial omega-3 fatty acids.
Caloric Density: Roasting can increase the calorie content of nuts due to added oils or the loss of water content during the process.
Taste and Texture: Roasting enhances flavor and crunch, which can make nuts more enjoyable, but may decrease some nutrients.
Digestibility: Raw nuts contain enzyme inhibitors that can make them harder to digest, while roasting helps break them down for easier digestion.
Antioxidant Levels: Raw nuts tend to have higher levels of antioxidants, which help protect against oxidative stress and inflammation.
Risk of Acrylamide: Roasting nuts at high temperatures can create acrylamide, a potentially harmful substance, which is less of a concern with raw nuts.
Mineral Absorption: Roasting can reduce certain minerals like magnesium and zinc, which are more bioavailable in raw nuts.