Shelled almonds

Almonds contain only 5% saturated fat and are cholesterol-free. The protein intake, if contextualized in the context of foods of plant origin, is quite high and contributes to making the almond a first-rate food in the vegan diet. The carbohydrate content is equally relevant and affects calories as much as proteins. Also some vitamins abound within the seeds of the almond tree: water-soluble, such as riboflavin or vit B2, niacin or vit PP and thiamine or B1 Fat-soluble, especially alpha-tocopherol or vit E. There is no shortage of mineral salts, some of which are normally lacking in the Western diet. The levels of: manganese, magnesium, calcium, copper, phosphorus and zinc are noteworthy. Almonds (especially with their peel) contain excellent quantities of dietary fiber. They have useful nutritional factor for maintaining the balance of the intestinal bacterial flora and the proper functioning of the colon. Lately, the beneficial role of almond peel is becoming relevant. This fibrous covering, in addition to being rich in prebiotic fibers, contains admirable levels of antioxidant polyphenols. In particular, the concentrations of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones (contained mainly in fruit and vegetables) stand out. Almonds do not contain lactose and gluten, which is why they are great for diets for related intolerances. They can be subject to an allergic reaction in hypersensitive subjects. Due to their high caloric intake (almost 600 kcal/100 g), dried almonds have to be consumed with moderation (no more than 10-15 seeds per day, which correspond to 20-30 g), especially by those who are still far from reaching the ideal weight. They have no contraindications for people suffering from metabolic pathologies but, if used intelligently, they contribute to optimizing the parameters of lipemia.