Almonds are naturally high in vitamin E, riboflavin (vitamin B2) and the minerals calcium, magnesium, phosphorus, potassium, zinc, copper and manganese. calcium, magnesium,
phosphorus and potassium have important contributions to human health in terms of balancing the hypertension, comprising the bone and teeth, blood forming, nerve stimulation, growth and gender development and muscular tissue activity.
Almonds have a long history of use in culinary and health. From medieval times to the 18th century, nuts were a source of substitute “milk.” The first French cookbook, written in about 1300, gave great attention to almond milk as one of the two basic sauce elements in medieval cooking, since it was used as a thickener before starch was “discovered”.
Valued for their nutritional quality and sensory properties, almonds are eaten as snacks, and are used extensively in confectionary and baked goods.
Almond also can be used as a based for a soup or sauce and as a component of pastry or dessert.
Almond: Usage and health benefits
