Since ancient times, almonds have been prized throughout the world for their delicious taste, crunchy texture, and increasingly, for their nutritional value. California, USA is the world’s largest producer of almonds. With its ideal growing conditions, including a mild climate, rich soil, and abundant sunshine, this area produces about 80% of the global almond supply, exporting to nearly 90 countries. To ensure a consistent, high-quality, wholesome product year-round, state-of-the-art equipment and specialized techniques for growing, harvesting, processing, and packaging are used.
According to a study published in the Journal of Nutrition & Metabolism, consuming a breakfast containing almonds, which is a low glycemic index food, can aid in stabilizing blood glucose levels for the better part of the day. Almonds are an excellent source of vitamin E, magnesium and manganese, and a good source of fibre, copper, phosphorous and riboflavin. Ounce for ounce, almonds contain more dietary
Almonds are an excellent source of vitamin E, magnesium and manganese, and a good source of fibre, copper, phosphorous and riboflavin. Ounce for ounce, almonds contain more dietary fibre (4 grams per ounce) and protein (6 grams per ounce) than any other tree nut.
Storage: Store shelled almonds in a tightly-sealed container in a cool, dry place away from exposure to sunlight. Keeping them cold will further protect them from rancidity and prolong their freshness. In the refrigerator, almonds will keep for several months; while in the freezer, they can be kept for up to one year.