Nutritional Content of Almond (Prunus amygdalus)

A cultivated, elongated nut with white meat and a brown skin. The almond tree resembles the PEACH, to which it is related. The almond originated in Asia and was known to the Romans as the “Greek nut.” There are two varieties: the sweet almond and the bitter almond, which has a stronger flavor. Almond extracts are used to flavor cakes and pastries, and slivered or flaked sweet almonds are used in cakes, cookies, and pastry. Dried almonds are served raw or roasted and salted. Nuts roasted with coconut or palm oil dramatically increase their caloric content and increase their SATURATED FAT content. Almonds are also used as ingredients of stuffings and couscous, and they can accompany FISH or POULTRY dishes (the garnish is known as amandine). Almonds are a good source of CALCIUM and they are also rich in oil. Most of the oil is monounsaturated and more closely resembles OLIVE OIL than typical vegetable oils like SAFFLOWER oil, which are high in polyunsaturates. One ounce (28 g) of raw, sweet almonds provides 167 calories; carbohydrate, 5.7 g; fiber, 3 g; fat, 14.8 g; protein, 5.9 g; calcium, 75 mg; iron, 1.0 mg; niacin, 0.95 mg; thiamin, 0.06 mg; riboflavin, 0.22 mg.