Nutrient Content Raw nuts retain all their natural vitamins and minerals, while roasting can slightly reduce heat-sensitive nutrients like vitamin E.
Antioxidant Levels Raw nuts contain higher levels of antioxidants, but roasting can enhance the bioavailability of certain beneficial compounds.
Healthy Fats Raw nuts maintain their natural, healthy fats, while roasting—especially at high temperatures—can cause fat oxidation, reducing nutritional value.
Digestibility Roasting nuts can make them easier to digest by breaking down certain antinutrients, which may interfere with mineral absorption.
Flavor & Texture Roasted nuts have a crunchier texture and a more intense flavor, making them a preferred choice for snacking.
Potential Harmful Compounds High-temperature roasting can produce acrylamide, a potentially harmful compound, especially in starchy nuts like almonds.
Shelf Life Roasting reduces moisture content, which can extend shelf life, but it also increases the risk of rancidity if not stored properly.