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Showing Food Almond

General Information
NameAlmond
Scientific NamePrunus dulcis
DescriptionThe Almond (Prunus dulcis) is a tree native to Iran and surrounding countries, with its edible seed being widely cultivated and consumed globally. The almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. Native to the Middle East, almonds are mostly eaten in the United States, Spain, and Italy. Culinary uses of almonds include being eaten raw or toasted, added to breakfast muesli or oatmeal, and used in baking bread, cakes, and pastries. Almonds have a sweet, nutty flavor and a crunchy texture. They are rich in healthy fats, protein, and fiber, providing numerous health benefits, including lowering cholesterol and improving heart health (PMID: 32121549). The most notable chemical in almonds is oleic acid, a monounsaturated fatty acid. Almonds have medicinal uses, including being used as a natural remedy for skin and hair care (PMID: 35876171). Industrially, almonds are used in the production of almond milk and almond oil. A peculiar mode of preparation is the traditional Spanish method of making marzipan, where almonds are ground into a fine paste and mixed with sugar to create a sweet confection.
Primary IDFOOD00148
Picture148
Classification
GroupNuts
Sub-GroupNuts
Taxonomy
SuperkingdomEukaryota
KingdomViridiplantae
PhylumStreptophyta
ClassMagnoliopsida
OrderRosales
FamilyRosaceae
GenusPrunus
Speciesdulcis
VarietyNot Available
ITIS ID24775
Wikipedia IDPrunus_dulcis
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.