Almond

Prunus amygdalus

nuts & seeds

The seed of the almond tree's fruit, a drupe whose dry flesh splits in two when ripe; sweet, it is eaten as a snack or in cooking. It provides vitamin E, magnesium, calcium and protein, and its polyphenols sit in its brown skin.

Origin

Central Asia, acclimatized around the Mediterranean

Season (United States)

all year round · grows in your region

Preparation

Its skin carries most of its polyphenols: blanched, it loses the greater part of them. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Vitamin E · Zinc · Magnesium · Calcium · Copper · Insoluble fibers · Protein · Tryptophan · Vitamin B2 (riboflavin) · Vitamin B8 (biotin) · Phosphorus · Monounsaturated fatty acids · Phytosterols · CholineIn small amounts, not counted Ellagitannins · Omega-6 (linoleic acid) · Vitamin B3 (niacin)What slows things down Phytates · Oxalates

Did you know?

Pollinating California's almond trees takes nearly a million beehives, trucked in from 49 states every February.