Almonds
Almonds trees are native to Southwest Asia, but most almonds sold in the United States come from California. As of September 1, 2007, California almonds can no longer be sold commercially in the United States without being pasteurized. Truly raw almonds will have to be obtained through farmers markets or from overseas.
It is best to soak raw almonds for 8-12 hours and rinse them thoroughly before eating. Like most raw nuts, almonds have natural enzyme inhibitors that make them difficult to digest and can even cause allergies in some people. Soaking releases these inhibitors.
| Serving size: | 1 oz (23 almonds) |
| Region: | Asia, Italy, Greece, California, Spain |
Nutrients
| Calcium | 74.6 mg | 6% | |
| Copper | 0.3 mg | 15% | |
| Fats | 14 g | 22% | A good source of monounsaturated fat. |
| Fiber | 3.4 g | 14% | |
| Iron | 1.1 mg | 7% | |
| Magnesium | 75.7 mg | 19% | |
| Manganese | 0.6 mg | 20% | |
| Omega-6 Fatty Acids | 3408 mg | N/A | |
| Omega-9 Fatty Acids | N/A | N/A | |
| Protein/Amino Acids | 6 g | 12% | |
| Vitamin B2/Riboflavin | 0.3 mg | 18% | |
| Vitamin E | 7.4 mg | 74% | |
| Zinc | 0.9 mg | 6% |