Answer :Jeffrey Blumberg, PhD, director of Tufts HNRCA Antioxidants Research Laboratory and an expert on the nutritional value of nuts, answers: The magnesium content of nuts is es-sentially the same in raw and roasted nuts. Mag-nesium is very stable during the processing of nuts. While very small changes may occur in dry or oil roasting due to changes in the weight of the nuts, e.g., through a change in water content, they fall within the usual variation between nuts and between analytical methods.
