Almonds

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Almond, nut, raw Nutritional value per 100 g (3.5 oz) Energy 580 kcal 2420 kJ Carbohydrates 20 g - Sugars 5 g - Dietary fibre 12 g Fat 51 g - saturated 4 g - monounsaturated 32 g - polyunsaturated 12 g Protein 22 g Thiamine (Vit. B1) 0.24 mg 18% Riboflavin (Vit. B2) 0.8 mg 53% Niacin (Vit. B3) 4 mg 27% Pantothenic acid (B5) 0.3 mg 6% Vitamin B6 0.13 mg 10% Folate (Vit. B9) 29 μg 7% Vitamin C 0.0 mg 0% Calcium 248 mg 25% Iron 4 mg 32% Magnesium 275 mg 74% Phosphorus 474 mg 68% Potassium 728 mg 15% Zinc 3 mg 30% Percentages are relative to US recommendations for adults. Source: USDA The almond is the fruit found in Tutankhamun's tomb in Egypt (c. 1325 BC),The fruit is mature in the autumn, 78 months after flowering. In botanical terms, an almond is not a true nut. The fruit is a drupe.56 cm long. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick leathery grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated hard woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut in culinary terms. Generally, one seed is present, but occasionally there are two.The almond is a native to the Mediterranean climate region of the Middle East, eastward as far as Pakistan. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California.
  • Shipping Weight: 0.3125lbs