Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.
Almond Facts and History
almonds health benefitsThe almond was spread along the shores of the Mediterranean in ancient times, into northern Africa and southern Europe, and more recently into California, in the United States. It is thought that almonds were first cultivated in the Levant region (Syria, Lebanon, Israel, Jordan and the West Bank). The fruit of the wild almond contains amygdalin, which, when the seed is crushed, chewed or otherwise injured, becomes prussic acid (hydrogen cyanide).Domesticated almonds are not toxic. It is possible that almonds were one of the earliest domesticated fruit trees, because the grower was able to raise attractive fruits from seed. This gave almonds the ability to be propagated from seed, in a time before grafting was not known or well-practiced.
Almonds are widely grown, with a peak of production in 2002 of 1.85 million tonnes; and a low in 1995 of 1.7 million tonnes, according to Food and Agriculture Organization (FAO) figures. Major producers of almonds include the United States, Spain, Syria, Italy, Iran and Morocco. In Spain, other varieties of almonds such as the Jordan almond and the Valencia almond are also produced.
Almond Nutrition
The almond contains about 26% carbohydrates (12% dietary fiber, 6.3% sugars, 0.7% starch and the rest miscellaneous carbohydrates), and may therefore be made into flour for cakes and cookies (biscuits) for low-carbohydrate diets. A standard serving of almond flour, 1 cup, contains 20 grams of carbohydrates, of which 10 g is dietary fiber. This makes almond flour very desirable for use in cake and bread recipes by people on carbohydrate-restricted diets.
Almonds are a rich source of vitamin E, containing 26 mg per 100 g (Table). About 20 percent of raw almond is high quality protein, a third of which are essential amino acids. An ounce of almonds contains 12% of necessary daily protein.They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat (see nutrient table), one of the two fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols, associated with cholesterol-lowering properties.
Lower cholesterol: Almonds are a good source of phytosterols. Phytosterols are a plant version of cholesterol that helps your body control cholesterol levels. The vitamins and minerals in almonds are also good for your heart.
Brain health: Almonds are a source of many nutrients which help in the development and health of the human brain. Almonds have been connected to a higher intellectual level and they have long been considered an essential food item for growing children. Almonds also contain two vital brain nutrients, riboflavin and L-carnitine, which have been shown to increase brain activity, resulting in new neural pathways and a decreased occurrence of Alzheimer’s disease.
Prevent anemia: The copper and manganese in almonds act as enzymes in energy producing chemical reactions in your body. The copper also assists the production of red blood cells.
Heart health: The mono-unsaturated fats, protein and potassium contained in almonds are all instrumental in heart health. Vitamin E is an effective antioxidant and also reduces the risk of heart diseases.
Maintain prostate healthy: Almonds have a phytosterol which can reduce the symptoms of benign prostatic hyperplasia (BPH). BPH occurs when the prostate gland enlarges. It is a fairly common condition that causes problems with urination and sexual performance.
Bone Health: Almonds are a fantastic source of many vitamins and minerals, and phosphorous is definitely counted among them! Phosphorous can have a considerable impact on the strength and durability of bones and teeth, while also preventing the onset of age-related conditions like osteoporosis.
Anti-Inflammation: Many people think that the word “fat” means something negative, but in fact, certain fatty acids are essential, and can be very beneficial for overall health. The body can’t create its own fatty acids, which is why we need to get them from dietary sources. Almonds have two very important fatty acids, both linoleic and linolenic acids. Those fatty acids help to reduce inflammation all around the body.
Protecting against diabetes: The vitamin E and polyphenols in almonds help prevent the damage caused by free radicals. Almonds also prevents the rise in blood sugar associated with carbohydrate-rich meals.
Prevention of cancer: Almonds improve the movement of food through the colon, thereby preventing build-up and subsequent colon cancer. The National Cancer Center has done extensive research on the link between high-fiber diets and a reduced risk of colon cancer.
Skin care: The benefits of almonds in regards to skin health are well known, and almond oil massages are often recommended for newborn babies. Almond milk is also added to some soaps, because of almonds well-established reputation of improving the complexion of skin.
Lose weight: Almonds cannot be considered low-calorie. However, their fat content is monounsaturated fat so they still help increase weight loss. Plus, since they are full of fiber and protein, almonds will fill you up and help you eat less.
Boosts energy: The presence of manganese, copper and Riboflavin in almonds helps in energy production and metabolic rate. If you are on the go, a handful of almonds can get you through the day without filling you up with calories or fat.
Cooking and Eating Almonds
Almonds are widely used in cooking. They are used raw and toasted. They are nutty yet pleasantly sweet in taste. Sweetened almond milk is a quite popular drink in Indian and other south Asian countries. almond milk and almond oil. They can be sprinkled over desserts, used in pastries, cookies, cakes, and other dishes.
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