Origin and Nutrition

Almonds come from the almond tree, scientifically known as prunus amygdalus L., which is a perennial tree of the rosacea family growing up to 10 metres high. Straight stems of dark cracked bark. Oval spear shaped pointed leaves, up to 12 cm long with a serrated edge. Blossoms normally grouped in pairs are white-pink, pink or more rarely white. Petals up to 2.5 cm long. Fruit in drupe with initially soft mesocarp which hardens as it ripens. The almond is an edible seed.

Almond consumption reduces total cholesterol level and low density lipoprotein (LDL “bad cholesterol”), increasing high density lipoprotein (HDL “good cholesterol”), in addition to lowering triglyceride levels, which improves cardiac health.

The almond is one of the dried fruits with highest vitamin E content. This vitamin is often consumed below what would be recommendable and exercises a valuable antioxidant role.

It is ideal for stimulating intestinal movements since it has a high fibre content (10%), with prebiotic potential.

Furthermore, it is rich in proteins, making it more important in vegetarian diets since it can act as a substitute for proteins provided by meat.

The almond is also one of the few vegetable protein sources containing arginine, an essential amino acid for children.

Two thirds of the fatty acids correspond to oleic acid, i.e. eating almonds is similar to taking olive oil from the cardiovascular viewpoint.

Another point to take into account is its linoleic acid (omega 6) content, an essential fatty acid which cannot be synthesised by the organism and must be obtained through diet.