| Nutrient | Content | Reference |
|---|---|---|
| Calories | 590kCal | 590kCal |
| Proteins | 21.4g | 21g |
| Fats | 52.52g | 53g |
| Carbohydrates | 8.77g | 9g |
| Dietary fiber | 9.9g | 10g |
| Water | 4.51g | 5g |
| Ash | 2.91g | 3g |
| beta Carotene | 0.004mg | 0mg |
| Lutein + Zeaxanthin | 1mcg | 1mcg |
| Vitamin B1, thiamine | 0.191mg | 0mg |
| Vitamin B2, riboflavin | 0.711mg | 1mg |
| Vitamin B4, choline | 52.1mg | 52mg |
| Vitamin B5, pantothenic | 0.314mg | 0mg |
| Vitamin B6, pyridoxine | 0.115mg | 0mg |
| Vitamin B9, folate | 49mcg | 49mcg |
| Vitamin E, alpha tocopherol, TE | 23.75mg | 24mg |
| beta Tocopherol | 0.35mg | 0mg |
| gamma Tocopherol | 0.66mg | 1mg |
| tocopherol delta | 0.2mg | 0mg |
| Vitamin PP, NE | 3.5mg | 4mg |
| Potassium, K | 659mg | 659mg |
| Calcium, Ca | 236mg | 236mg |
| Magnesium, Mg | 268mg | 268mg |
| Sodium, Na | 19mg | 19mg |
| Sera, S | 214mg | 214mg |
| Phosphorus, P | 481mg | 481mg |
| Iron, Fe | 3.28mg | 3mg |
| Manganese, Mn | 1.835mg | 2mg |
| Copper, Cu | 1027mcg | 1027mcg |
| Selenium, Se | 3.2mcg | 3mcg |
| Zinc, Zn | 2.97mg | 3mg |
| Starch and dextrins | 1g | 1g |
| Mono- and disaccharides (sugars) | 4.63g | 5g |
| Glucose (dextrose) | 0.03g | 0g |
| Maltose | 0.14g | 0g |
| Sucrose | 4.46g | 4g |
| Arginine | 2.483g | 2g |
| Valin | 0.805g | 1g |
| Histidine | 0.596g | 1g |
| Isoleucine | 0.696g | 1g |
| Leucine | 1.479g | 1g |
| Lysine | 0.605g | 1g |
| Methionine | 0.19g | 0g |
| Threonine | 0.682g | 1g |
| Tryptophan | 0.193g | 0g |
| Phenylalanine | 1.156g | 1g |
| Alanine | 1.007g | 1g |
| Aspartic acid | 2.751g | 3g |
| Glycine | 1.478g | 1g |
| Glutamic acid | 5.206g | 5g |
| Proline | 0.975g | 1g |
| Serine | 1.012g | 1g |
| Tyrosine | 0.533g | 1g |
| Cysteine | 0.284g | 0g |
| Phytosterols | 114mg | 114mg |
| Campesterol | 4mg | 4mg |
| Stigmasterol | 1mg | 1mg |
| beta Sitosterol | 109mg | 109mg |
| Trans fats | 0.019g | 0g |
| Saturated fatty acids | 3.953g | 4g |
| 16: 0 Palmitic | 3.273g | 3g |
| 17: 0 Margarine | 0.014g | 0g |
| 18: 0 Stearin | 0.666g | 1g |
| Monounsaturated fatty acids | 33.415g | 33g |
| 16: 1 Palmitoleic | 0.243g | 0g |
| 17: 1 Heptadecene | 0.059g | 0g |
| 18: 1 Olein (omega-9) | 33.113g | 33g |
| Polyunsaturated fatty acids | 12.368g | 12g |
| 18: 2 Linoleum | 12.365g | 12g |
| 18: 3 Linolenic | 0.004g | 0g |
| Omega-3 fatty acids | 0.004g | 0g |
| Omega-6 fatty acids | 12.365g | 12g |
Are almonds a nut or not? The almond tree is one of the species of the subgenus Almond of the genus Plum of the Rosaceae family. Its fruit is an oval drupe, inside of which there is an edible part - a "nut". Outwardly, it looks like an apricot stone. Thus, almond is a stone fruit.
It is widely used as food and in cosmetics, as well as in medicine. It has been cultivated for over 4000 years. Almonds contain almond oil, vitamins, proteins and fats, some sugar, minerals, the amount of calcium, magnesium and potassium even exceeds that of nuts. Just 20 grams of almonds a day reduces the risk of cardiovascular disease by exactly half. It also lowers blood cholesterol levels and blood pressure.
There are sweet almonds, almonds and bitter almonds. Sweet almonds and almonds are eaten, the crumbliness and taste of which are highly appreciated during the Christmas holidays. It is consumed raw, fried, covered in chocolate and in various dishes, especially in baked goods. Marzipan, liqueurs, sweets are made from almonds, to which it gives a refined taste and unusual aroma. Most often, peeled almonds are required. And how to do it quickly and easily, consider in the detailed instructions.
Recipes with almonds
Step 1
First, prepare the required amount of almonds, a pot of water, a kitchen towel, a small baking sheet and turn on the oven at a temperature of 60 ° C.
Step 2
We need just enough water to cover the almonds. Bring the water to a boil and blanch the almonds for about 1 minute.
Step 3
Drain the water and shake off the almonds. Lay out on a kitchen towel.
Step 4
We peel the almonds - we squeeze the bone with 2 fingers in this way and the almonds themselves pop out of the peel.
Step 5
Rinse in running cold water so that the almonds do not darken later. And immediately lay out on a small baking sheet so that the bones do not lie on top of each other (that is, in one layer). Dry in the oven at a temperature of 60-65 ° C for about 5-7 minutes. Cool down.
Step 6
Almonds are ready for further processing. Store in a hermetically sealed container in a dark place.
Required products :
400 grams of pitted cherries
200 - 250 grams of flour
180 grams of butter
150 grams of sugar
4 eggs
a little soda quenched in vinegar or lemon juice
ground almonds
pinch of salt
Method of preparation:
Preheat oven to 180 degrees. Thaw cherries, if they are frozen, if you use compote fruits - drain them from the liquid.
Beat the butter with the sugar, add the eggs one by one, beating after each. Add the baking soda, salt, flour and knead the dough. Place it in a suitable container, forming a "fence" at the end of the dough. Spread the cherries on the surface and bake in the oven for an hour (check the readiness in the standard way - with a toothpick). Sprinkle the finished pie with ground roasted almonds. Before serving, you can sprinkle with powdered sugar if desired.
Enjoy your meal!
Required products :
Required products :
Beat the cream cheese with the condensed milk and almonds.
Whip the cream with half the sugar and at the end of the process add the egg.
Combine the two mixtures gradually.
Divide the combination into muffin tins, filling them halfway. Put your favorite fresh fruit on top (1 teaspoon per serving).
Top up with the milk mixture and store in the freezer or refrigerator for 4-5 hours.
From the remaining fruits and sugar, boil a sauce, which you thicken with starch.
Serve the iced dessert with the finished sweetness.
Enjoy your meal!