When we eat an almond nut, we are technically eating the seed of the fruit from the almond tree. The almond nut is off white in colour and oval in shape, it is covered by a thin brownish skin and then the hard shell. There are two types of almond, sweet and bitter almond; it is the sweet almond that we eat. Bitter almonds are used for almond oil and it is this oil which is famously used in the liqueur Amaretto. Almonds are thought to originally come from the regions of western Asia and North Africa; they are an ancient food which has been eaten since ancient Greek and Roman times. Almonds are now typically cultivated in the Mediterranean countries and also in Spain, Italy, Portugal, Morocco and also in the American state of California.Almonds are packed with protein and help to prevent diseases such as gallstones, type 1 diabetes, colon cancer, heart disease, high blood pressure, atherosclerosis, cholesterol and aid weight loss. They are a good source of manganese, copper and vitamin B2 which help to fight against the health damaging free radicals and increase oxygen-based energy production which promotes the antioxidant molecule, glutathione. The flavonoids in the skin of the almonds, together with the vitamin E which is in the flesh of the nut, make almonds when eaten with the skin on, an extremely powerful antioxidant food with a double whammy effect.
Nutrients
• Calcium
• Dietary fibre
• Folic acid
• Magnesium
• Phosphorus
• Potassium
• Tryptophan
• Vitamin E
• Vitamin B2 (Riboflavin)
• Vitamin B3
• Zinc
Benefits
• Good source of protein and minerals especially for vegetarians
• Contains the anti-cancer agent leatril
• Very alkaline
• Excellent source of vitamin E and B vitamins thiamine and niacin
Drawbacks
• Immature almonds can contain cyanide-producing compounds
• High in calories
• Some people may have an allergic reaction
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