Almonds and functional food
armela – ametlla – almendra – almond – amande – mandel – mandorla
Almonds of the Maestrat
The almond (armela in local speech) is the fruit of the almond or armeler (Prunus dulcis). Its blooming in the middle of winter paints the landscape of pink tones that contrasts with the monoton grays and greens of the rest of the vegetation.
The marcona variety is the tastiest of all. His recognition has crossed all the borders and even the Americans import it because they have none that withstand the comparison. The marcona of the Maestrat is a population variety with unique characteristics, that make that the guild of pastry chefs and the nougat industry have it in preference.
Almonds are a natural and healthy food.
25 almonds (30 gr. of almonds) daily is the recommended amount to benefit from its properties.
The almonds are rich in vitamin E, magnesium and manganese, and a source of fiber, copper, phosphorus and riboflavin.
A serving of 30 gr. It has 13 grams of "good unsaturated fats", only 1 gram of saturated fat and no cholesterol. To equal weight, almonds are the dried fruits that provide more protein, fiber, calcium, vitamin E, riboflavin and niacin.
Responsible consumption
Always moderate
The healthiest snack
The almonds are easy to preserve, to carry and to consume, so they are very suitable for consumption in mobility, to recharge the “batteries” between meals, to reduce the fatigue in days of schedules without end, during the trips or at any time that we have to ingest energy but do not have time even to breathe to eat.
Nutritional composition of almonds
The following table allow to compare the effect of different almond preparation treatments, in their nutritional value.
Font: U.S. Department of Agriculture, Agricultural Research Service, USDA National Nutrient Database for Standard Reference, Release 28,
2015: http://www.ars.usda.gov/ba/bhnrc/ndl.
Comparison of nutritious properties of nuts
The following table allows us to compare the nutritional value of a serving of 30 grams of different dried fruits. The most significant contributions of each fruit are highlighted in red.
Font: U.S. Department of Agriculture, Agricultural Research Service, USDA National Nutrient Database for Standard Reference, Release 28, 2015: http://www.ars.usda.gov/ba/bhnrc/ndl.
