U.S. Department of Agriculture

ALMONDS, SHELLED

WHOLE DRY-ROASTED OR

WHOLE NATURAL

for use in the USDA Household

Commodity Food Distribution Programs

Revised: 02/23/04

Product Description

Roasted almonds are slightly harder in texture than natural almonds because the dry-roasting process removes some of the moisture. Natural almonds are better for baking and cooking.

Pack

Shelled whole dry-roasted and shelled whole natural almonds are packed in 2-pound cartons.

Storage

• After opening, almonds will keep 4 to 6 months under refrigeration.

• Opened nuts, if frozen, will keep for 9 to 12 months.

Uses and Tips

• One pound of whole almonds measures 3 cups.

• Dry-roasted almonds have a shorter shelf life than natural almonds.

• Almonds can be substituted in any recipe calling for nuts.

• Almonds are a tasty and nutritious addition to rice dishes, vegetable dishes, casseroles, stuffings, salads, baked goods and desserts; they also make an excellent substitute for bread crumbs as a topping for casseroles or in a breading for fish.

Nutrition Information

• Shelled Almonds are a vitamin E-rich food; because of their skins, they are even higher in vitamin E than blanched almonds. One ounce (about 20-25 almonds) provides 35% of the daily value for vitamin E.

• Almonds are also high in protein, having as much protein, ounce for ounce, as red meat, but without the cholesterol.

• The fat content in almonds: 72% is monosaturated (the “good” fat), 21% is polyunsaturated fat, and only 7% is saturated fat.

• 1/3 cup of almonds provides 1/3 serving from the MEAT, POULTRY, FISH, DRY BEANS, EGGS, AND NUTS GROUP of the Food Guide Pyramid.

Nutrition Facts Serving size 1/3 cup (39g) shelled almonds
Amount Per Serving
Calories 225	Fat Cal 178
% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 1.3g	6%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 6g	2%
Dietary Fiber 5g	20%
Sugars 1g
Protein 9g
Vitamin A 0%	Vitamin C 0%
Calcium 10%	Iron 7%
*Percent Daily Values are based on a 2,000 calorie diet.

 

The almond tree, Prunus amygdalus--known alternatively as Prunus dulcis--produces the oldest and most widely grown of all of the world's NUT crops. The tree is indigenous to western Asia and North Africa. Today it is grown in most temperate regions. A member of the rose family and similar in appearance to the peach tree, the almond tree reaches a height of 3-7 m (9-22 ft) and has pink or white flowers that bloom in early spring. The dry, leathery almond fruit surrounds a seed or kernel--the almond nut--which is harvested when the fruit dries and splits open. Of the two major types of almonds grown, the sweet almond, P. amygdalus dulcis, is cultivated for its edible nut.

The bitter almond, P. amygdalus amara, is inedible but contains an oil--also present in the sweet almond and in the ripe kernels of the apricot and peach--which, when combined with water, yields hydrocyanic (prussic) acid and benzldehyde, the ESSENTIAL OIL of bitter almonds. The oil is used in making flavoring extracts and in some sedative medicines. Almond trees require more than one variety for pollination. Trees are propagated primarily by budding, with bitter almond, almond, or peach seedlings used as rootstocks. Harvests begin the fourth year after planting, and full production is reached by the seventh. In California, the largest American almond-producing state, some 100 varieties are grown.

Almonds are mentioned as far back in history as the Bible. They were a prized ingredient in breads served to Egypt's pharos. Their exact ancestry in unknown, but almonds are thought to have originated in China and Central Asia. Explorers ate almonds while traveling the "Silk Road" between Asia and the Mediterranean. Before long, almond trees flourished in the Mediterranean -- especially in Spain and Italy.

The almond tree was brought to California from Spain in the mid-1700's by the Franciscan Padres. By the 1870's, research and cross-breeding had developed several of today's prominent almond varieties. By the turn of the 20th century, the almond industry was firmly established in the Sacramento and San Joaquin areas of California's great Central Valley.

 

Almonds are grown in sunny, irrigated, hot fields all around the world, but predominantly in California. Almonds are graded beginning with supreme on down; rated by quantity per pound, with the larger almonds, the supremes, being the most sought after type. Inshell almonds begin looking like a teardrop with small holes in the shell. When shelled a natural almond has a brown skin, textured and thin. Blanched almonds are produced by peeling off the outer brown thin skin.

Almonds are well known as extremely rich in fiber, vitamins, minerals & importantly monounsaturated fatty acids, which tests have shown to lower the risk of heart problems. Also, a steady diet of almonds helps to lower cholesterol and has only a trace amount of salt in the almonds natural state. Even various almonds roasted no-salt have positive influences on our bodies.

Natural almonds are generally sold whole, but are available sliced. The blanched almonds are processed with the skins removed as whole blanched almonds, sliced & slivered. Also almonds can be found as almond meal & almond flour.

 

The almond is one of the most versatile nuts in the world. We eat many varieties in many diverse forms. Almonds are delicious alone as a nutritious snack, and they are a prime ingredient in home kitchens and in food manufacturing. Almonds enhance virtually every food they grace with their distinctive taste and satisfying crunch.

The uses of almonds, other than snacking includes: sauces, stuffings in fowl, dessert toppings, cheese balls, various international pastries, served in pasta dishes, cookies, cakes, mixed in ice creams, candied, almond flour instead of wheat in baking breads and in puddings & jello. Many salads and international dishes include various forms of almonds to enhance the dish with the unique almond flavor.