(Prunus dulcis)

The Almond has two varieties, sweet almond and bitter almond. Bitter or sweet, this nut has the highest dietary fiber content of any other nut or seed. They also contain more calcium than any other nut.

Sweet almonds are commonly mostly consumed and are also used in cooking or as a source of almond oil or almond meal. Bitter almonds serve for the almond oil production used for foods and liqueurs.

Almonds may be eaten raw, blanched, or roasted and are commonly used in confectionery baking. They are rich in unsaturated oils, protein (20%), potassium, iron, zinc, calcium, and vitamin E.

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