Almonds are the edible seeds of Prunus dulcis more commonly called the almond tree. They are native to the Middle East but the US is now the world’s largest producer. The almonds you can buy in stores usually have the shell removed revealing the edible nut inside. They are sold either raw or roasted. They are o used to produce almond milk oil butter flour or paste — o known as marzipan. Almonds boast an impressive nutrient profile. A 1-ounce (28-gram) serving of almonds contains (1): Fiber: 3.5 grams Protein: 6 grams Fat: 14 grams (9 of which are monounsaturated) Vitamin E: 37% of the RDI Manganese: 32% of the RDI Magnesium: 20% of the RDI They o contain a decent amount of copper vitamin B2 (riboflavin) and phosphorus. This is all from a small handful which supplies only 161 and 2.5 grams of digestible carbohydrates. It is important to note that your body does not absorb 10–15% of their because some of the fat is inaccessible to enzymes (2Trusted Source 3Trusted Source). Almonds are o high in phytic acid a substance that binds certain minerand prevents them from being absorbed. While phytic acid is generally considered a healthy antioxidant it o slightly s the amount of iron zinc and calcium you get from almonds.
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