Nutrition · Open Food Facts
Typical values per 100 g · averaged across 1,068 products
- Energy
- 592 kcal
- Fat
- 51.5 g
- — of which saturates
- 4 g
- Carbohydrates
- 18.1 g
- — of which sugars
- 3.9 g
- Fibre
- 11.1 g
- Protein
- 21.4 g
- Salt
- 0.33 g
via Open Food Facts · ODbL
Wikidata facts
- Instance of
- food ingredient
- Subclass of
- seed
- Part of
- almond milk
- Image
- Almonds02.jpg
Show 8 more facts
- Commons category
- Almonds
- natural product of taxon
- Prunus amygdalus
- topic's main category
- Category:Almonds
- color
- white
- WordLift URL
- data.thenextweb.com/tnw/entity/almond
- carbon footprint
- 5.2
- water footprint
- 16095
- food energy
- 579
Sources (6)
via Wikidata · CC0
~27 min read
Encyclopedic overview
The almond (Prunus amygdalus, syn. Prunus dulcis (Mill.) D.A.Webb, nom. illeg. non Prunus dulcis Rouchy) is a species of tree from the genus Prunus. Along with the peach, it is classified in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the woody shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are unshelled almonds that have been treated with hot water to soften the outer skin, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become rancid more quickly. Almonds are used in many cuisines, often featuring prominently in desserts, such as marzipan.
Excerpted from Wikipedia’s “almond” article, available under the CC BY-SA 4.0 licence.