/ 100 g almonds
Almonds are nutrient-dense, providing approximately 579 calories, 21 g protein, and 50 g fat per 100 g, with substantial amounts of vitamin E, magnesium, and fiber. They are an excellent source of monounsaturated fats and plant-based polyphenols with antioxidant properties.
About
Almonds are the edible kernels of the fruit of Prunus dulcis, a tree native to the Levant and South Asia but now extensively cultivated in Mediterranean regions and California. The almond develops within a hard, woody shell enclosed by a fuzzy outer hull. Mature almonds are characterized by their smooth, tan-colored shells and cream-colored kernels with a slightly sweet, delicate flavor and dense, oil-rich texture.
California produces approximately 80% of the world's almonds, followed by Spain, Italy, and other Mediterranean countries. The two primary cultivar categories—sweet almonds (consumed as food) and bitter almonds (used for oil extraction and flavoring)—are distinguished by their kernel composition, particularly the presence of amygdalin in bitter varieties.
Culinary Uses
Almonds are consumed globally in both sweet and savory applications. They are eaten raw, roasted, or blanched; ground into flour or butter; and used whole in confections, baked goods, and grain dishes. In Mediterranean and Middle Eastern cuisines, almonds feature prominently in marzipan, nougat, and nut-based sauces such as the Spanish romesco. South Asian and North African cuisines incorporate ground almonds into curries, tagines, and pastries. Almond milk serves as a dairy alternative, while almond oil functions as a finishing oil and in cosmetic applications. Sliced or slivered almonds garnish salads, desserts, and cooked vegetables.