EN on Foods
January 2011 Issue
A Lot to Love About Almonds
The almond (Prunus amygdalu) is actually the seed of the fruit of the almond tree. The seed resembles those of its peach, cherry and apricot cousins, which also have stone-like seeds or pits. There are two varieties of almonds. Sweet almonds are those we eat, and bitter almonds, while inedible, are used to make almond oil which is used to flavor foods and liquors. One of the most nutritionally packed nuts, almonds are known for their heart-healthy unsaturated fats and are one of the richest sources of vitamin E, a powerful antioxidant.
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