The nutritional differences between raw and roasted nuts are as follows:

    * Fat and Calorie Content: Roasted nuts generally have higher fat and calorie content compared to raw ones. During the roasting process, the oils in nuts are released, enhancing their flavor but also increasing their calorie content. Therefore, roasted nuts may contain more calories than raw ones.

    * Loss of Antioxidants: Roasted nuts typically have lower antioxidant content compared to raw ones. Some antioxidants in nuts may decrease or be destroyed due to exposure to heat during roasting. Hence, raw nuts might be richer in antioxidants.

    * Loss of Vitamins and Minerals: During the roasting process, some vitamins and minerals in nuts may also decrease. Particularly, water-soluble vitamins (e.g., B vitamins and vitamin C) can be lost during roasting, making raw nuts potentially higher in certain vitamins and minerals.

    * Oxidation of Fatty Acids: Roasted nuts may undergo increased oxidation of fatty acids, leading to the damage of some healthy fatty acids and the formation of some harmful compounds. This is especially evident in nuts roasted at high temperatures for prolonged periods.

In conclusion, there are nutritional differences between raw and roasted nuts. While raw nuts may be higher in antioxidants and certain vitamins and minerals, roasted nuts typically offer a richer flavor profile. However, the roasting process can lead to the loss or degradation of some nutrients. Therefore, the choice between raw and roasted nuts depends on individual preferences and health goals.