Showing Food Almond milk
| General Information | |||||||||||
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| Name | Almond milk | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Almond milk is a plant-based milk alternative made from almonds (Prunus dulcis), native to the Middle East and South Asia, but widely cultivated in countries such as the United States, Spain, and Australia. It is commonly consumed in Western countries, particularly among those with lactose intolerance or who follow a vegan diet. Almond milk is used as a beverage, in cereal, and as an ingredient in baking and cooking. It has a milky white color, a subtle nutty flavor, and a neutral odor (PMID: 40735401). Almond milk is rich in calcium, potassium, and vitamin A, making it an excellent option for those looking for a dairy-free alternative. The most notable chemical in almond milk is water, with small amounts of carbohydrates and fats. Almond milk is often fortified with micronutrients like vitamin D, and is also used in cosmetics and skincare products due to its moisturizing properties (PMID: 39942802). Peculiarly, almond milk can curdle when exposed to acidity or heat, requiring careful preparation and storage. | ||||||||||
| Primary ID | FOOD00937 | ||||||||||
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| Group | Milk and milk products | ||||||||||
| Sub-Group | Other milk products | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||