Introduction:
Contrary to popular belief, almonds belong to the stone fruit family and are therefore not true nuts. The only thing almonds have in common with nuts is their hard character and the high proportion of unsaturated fatty acids. While sweet almonds are suitable for consumption untreated, bitter almonds, which contain toxic substances, must be heated before consumption. This significantly reduces the so-called amygdalin.
Use/Preparation:
Almonds are appreciated raw, salted or caramelised as a snack. They are found in pastries, desserts, ice cream, confectionery, marzipan, spread, almond paste, almond milk or liqueur (amaretto).
Health:
Sweet almonds contain valuable proteins and fibre, vitamin E and B vitamins, minerals such as calcium, magnesium, copper, zinc, phosphorus and iron. Studies indicate that regular almond consumption can lower cholesterol levels. In addition, almonds are one of the most alkaline foods and can contribute to a balanced acid-alkaline diet.
Alternatives:
Other nuts such as hazelnuts, macadamia nuts or cashews are suitable substitutes. They contain similar nutrients and can be used in the same way in cooking. Sunflower seeds or pumpkin seeds can also be used as a nut-free variant. These are also full of vegetable proteins and healthy fats, minerals and vitamins.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 634/2577 |
| Fat | 54 g |
| Healthy fatty acids | 4 g |
| Carbohydrates | 5,4 g |
| Sugar | 3,7 |
| Protein | 22 g |
| Salt | 0 g |
