Editing Almond (section)

==Uses==

=== Nutrition ===
{{Nutritional value
| name = Almonds
| image = Mandorle sgusciate.jpg
| kJ = 2423
| carbs = 21.6 g
| starch = 0.7 g
| sugars = 4.4 g
| lactose = 0.00 g
| fibre = 12.5 g
| fat = 49.9 g
| satfat = 3.8 g
| monofat = 31.6 g
| polyfat = 12.3 g
| protein = 21.2 g
| water = 4.4 g
| vitA_iu = 1
| betacarotene_ug = 1
| lutein_ug = 1
| thiamin_mg = 0.211
| riboflavin_mg = 1.014
| niacin_mg = 3.385
| pantothenic_mg = 0.469
| vitB6_mg = 0.143
| folate_ug = 50
| choline_mg = 52.1
| vitC_mg = 0
| vitD_ug = 0
| vitE_mg = 25.6
| vitK_ug = 0.0
| calcium_mg = 264
| iron_mg = 3.72
| magnesium_mg = 268
| manganese_mg = 2.285
| phosphorus_mg = 484
| potassium_mg = 705
| sodium_mg = 1
| zinc_mg = 3.08
| copper_mg = 0.99
| selenium_ug = 2.5
<!-- amino acids -->| tryptophan = 0.214 g
| threonine = 0.598 g
| isoleucine = 0.702 g
| leucine = 1.488 g
| lysine = 0.580 g
| methionine = 0.151 g
| cystine = 0.189 g
| phenylalanine = 1.120 g
| tyrosine = 0.452 g
| valine = 0.817 g
| arginine = 2.446 g
| histidine = 0.557 g
| alanine = 1.027 g
| aspartic acid = 2.911 g
| glutamic acid = 6.810 g
| glycine = 1.469 g
| proline = 1.032 g
| serine = 0.948 g
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/170567/nutrients Link to USDA Database entry]
}}

[[File:Amandines de Provence, poster by Leonetto Cappiello, 1900.jpg|thumb|Amandines de Provence, poster by [[Leonetto Cappiello]], 1900, which shows a woman eating [[Almond biscuit|almond biscuits (almond cookies)]]]]

Almonds are 4% water, 22% [[carbohydrate]]s, 21% [[protein]], and 50% fat. In a {{convert|100|g|oz|adj=on|abbr=off|frac=2}} reference amount, almonds supply {{convert|579|kcal|kJ|order=flip|abbr=off}} of [[food energy]]. The almond is a nutritionally dense food, providing a rich source (20% or more of the [[Daily Value]], DV) of the [[B vitamin]]s [[riboflavin]] and [[Niacin (nutrient)|niacin]], [[vitamin E]], and the [[essential mineral]]s [[calcium]], copper, iron, [[magnesium]], [[manganese]], [[phosphorus]], and [[zinc]]. Almonds are a moderate source (10–19% DV) of the B vitamins [[thiamine]], [[vitamin B6|vitamin B<sub>6</sub>]], and [[folate]], choline, and the essential mineral [[potassium]]. They also contain substantial [[dietary fibre]], the [[monounsaturated fat]], [[oleic acid]], and the [[polyunsaturated fat]], linoleic acid. Typical of nuts and seeds, almonds are a source of [[phytosterol]]s such as [[beta-sitosterol]], [[stigmasterol]], [[campesterol]], [[sitostanol]], and [[campestanol]].<ref name="Berryman2011">{{cite journal |vauthors=Berryman CE, Preston AG, Karmally W, Deckelbaum RJ, Kris-Etherton PM |title=Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions |journal=Nutrition Reviews |volume=69 |issue=4 |pages=171–85 |date=April 2011  |pmid=21457263 |doi=10.1111/j.1753-4887.2011.00383.x|doi-access=free }}</ref>

===Health===
Almonds are included as a good source of protein among recommended healthy foods by the [[U.S. Department of Agriculture]] (USDA).<ref name="cmp">{{cite web |title=Protein foods: nutrients and health benefits |url=https://www.choosemyplate.gov/protein-foods-nutrients-health |publisher=ChooseMyPlate.gov, USDA |access-date=16 April 2019 |date=4 October 2018 |archive-date=16 April 2019 |archive-url=https://web.archive.org/web/20190416211522/https://www.choosemyplate.gov/protein-foods-nutrients-health |url-status=dead }}</ref> A 2016 review of [[clinical research]] indicated that regular consumption of almonds may reduce the risk of [[heart disease]] by lowering blood levels of [[LDL cholesterol]].<ref name="Musa">{{cite journal | last1=Musa-Veloso | first1=Kathy | last2=Paulionis | first2=Lina | last3=Poon | first3=Theresa | last4=Lee | first4=Han Youl | title=The effects of almond consumption on fasting blood lipid levels: a systematic review and meta-analysis of randomised controlled trials | journal=Journal of Nutritional Science | volume=5 | date=16 August 2016 | issn=2048-6790 | pmid=27752301 | pmc=5048189 | doi=10.1017/jns.2016.19 | page=e34}}</ref><ref name="thchan">{{cite web |title=Almonds |url=https://www.hsph.harvard.edu/nutritionsource/food-features/almonds/ |publisher=TH Chan School of Public Health, Harvard University |access-date=16 April 2019 |date=2019}}</ref>

=== Culinary ===
{{Cookbook}}{{Main|List of almond dishes}}

While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, slivered, and ground into flour. Almond pieces around {{Convert|2–3|mm|frac=16}} in size, called "nibs", are used for special purposes such as decoration.<ref>{{Cite book|url=https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT45|title=Dictionary of Food: International Food and Cooking Terms from A to Z|last=Sinclair|first=Charles|date=1 January 2009|publisher=A&C Black|isbn=9781408102183|pages=45|language=en}}</ref>

Almonds are a common addition to breakfast [[muesli]] or oatmeal. [[Colomba di Pasqua]] is the Easter counterpart of the two well-known [[Italy|Italian]] [[Christmas]] desserts, [[panettone]] and [[pandoro]]

<gallery>
File:Guinda-Almendras-Nata.JPG|Almond cream cake covered in slivered almonds
File:Colomba pasquale, edizione 2013 - ND0 4662 (8564331585).jpg|[[Easter in Italy|Italian Easter bread]], the [[Colomba di Pasqua]]. It is the Easter counterpart of the two well-known [[Christmas in Italy|Italian Christmas]] desserts, [[panettone]] and [[pandoro]] 
File:Flickr - cyclonebill - Gåsebryst.jpg|[[Danish cuisine|Danish]] cream cake covered with marzipan
</gallery>

====Desserts====

A wide range of classic sweets feature almonds as a central ingredient. Marzipan was developed in the Middle Ages. Since the 19th century almonds have been used to make bread, [[almond butter]], cakes and puddings, candied confections, almond cream-filled pastries, [[nougat]], cookies ([[macaroon]]s, [[biscotti]] and [[qurabiya]]), and cakes ([[Financier (pastry)|financiers]], [[Esterházy torte]]), and other sweets and desserts.<ref>{{cite book |last=Dolby |first=Richard |title=The Cook's Dictionary: A New Family Manual of Cookery and Confectionery |date=1830}}</ref>

The young, developing fruit of the almond tree can be eaten whole (green almonds) when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.

=====Marzipan=====
{{main|Marzipan}}

Marzipan, a smooth, sweetened [[almond paste]], is used in a number of elegant cakes and desserts. [[Princess cake]] is covered by marzipan (similar to [[Fondant icing|fondant]]), as is [[Battenberg cake]]. In [[Sicily]], sponge cake is covered with marzipan to make [[cassatella di sant'Agata]] and [[cassata siciliana]], and marzipan is dyed and crafted into realistic fruit shapes to make [[frutta martorana]]. The [[Andalusian cuisine|Andalusian]] Christmas pastry ''[[pan de Cádiz]]'' is filled with marzipan and candied fruit.

====World cuisines====

*In [[French cuisine]], alternating layers of almond and hazelnut [[meringue]] are used to make the dessert ''[[dacquoise]]''. [[Pithivier]] is one of many almond cream-filled pastries.
*In [[German cuisine|Germany]], Easter bread called ''Deutsches Osterbrot'' is baked with raisins and almonds.
*In Greece almond flour is used to make ''[[amygdalopita]]'', a ''glyka tapsiou'' dessert cake baking in a tray. Almonds are used for ''kourabiedes'', a Greek version of the traditional ''quarabiya'' almond biscuits. A soft drink known as ''[[soumada]]'' is made from almonds in various regions.
*In [[Saudi Arabia]], almonds are a typical embellishment for the rice dish [[kabsa]].<ref>{{cite book |last=El Masri |first=Arwa |title=Tea with Arwa: A Memoir of Family, Faith and Finding a Home in Australia |date=27 September 2011 |publisher=Hachette Australia |isbn=9780733628528 |url=https://books.google.com/books?id=6Gg0AgAAQBAJ&pg=PT22}}</ref><ref>{{cite book |last=Salloum |first=Habeeb |title=The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking |date=28 February 2012 |publisher=Tuttle Publishing |isbn=9781462905249 |url=https://books.google.com/books?id=v5TTAgAAQBAJ&dq=Kabsa+rice+almonds&pg=PA74}}</ref>
*In Iran, green almonds are dipped in [[sea salt]] and eaten as snacks on street markets; they are called ''chaqale bâdam''. Candied almonds called [[noghl]] are served alongside tea and coffee. Also, sweet almonds are used to prepare special food for babies, named ''harire badam''. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year ([[Nowruz]]) parties.
*In Italy, ''[[colomba di Pasqua]]'' is a traditional [[Easter cake]] made with [[almonds]]. Bitter almonds are the base for ''[[Amaretti di Saronno|amaretti]]'' cookies, a common dessert. Almonds are also a common choice as the nuts to include in ''[[torrone]]''.
*In Morocco, almonds in the form of sweet [[almond paste]] are the main ingredient in pastry fillings, and several other [[List of Moroccan dishes#Desserts|desserts]]. Fried blanched whole almonds are also used to decorate sweet ''[[tajine]]s'' such as lamb with prunes. Southwestern Berber regions of [[Essaouira]] and Souss are also known for ''amlou'', a spread made of almond paste, [[argan oil]], and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make ''sellou'' (also called ''zamita'' in [[Meknes]] or ''slilou'' in [[Marrakech]]), a sweet snack known for its long shelf life and high nutritive value.
*[[India|In]] [[Indian cuisine]], almonds are the base ingredients of ''[[pasanda]]''-style and [[Mughlai]] [[curry|curries]]. ''Badam halva'' is a sweet made from almonds with added colouring. Almond flakes are added to many sweets (such as ''sohan barfi''), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond [[Sherbet (powder)|sherbet]] or ''sherbet-e-badaam'', is a common summer drink. Almonds are also sold as a snack with added salt.
*In Israel almonds are used as a topping for [[tahini cookie]]s or eaten as a snack.
*In Spain ''Marcona'' almonds are usually toasted in oil and lightly salted. They are used by Spanish confectioners to prepare a sweet called ''[[turrón]]''.
*In [[Arabian cuisine]], almonds are commonly used as garnishing for [[Mansaf]].
*In [[British cuisine]], almonds are used for dessert items such as [[Bakewell tart]] and [[Battenberg cake]].

==== Milk ====
{{main|Almond milk}}

Almonds can be processed into a [[milk substitute]] called almond milk; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for [[lactose intolerant]] people and [[vegans]]. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of [[soy milk]] and some of which use no heat, resulting in [[raw milk]].

Almond milk, along with almond butter and almond oil, are versatile products used in both sweet and savoury dishes.

In [[Moroccan cuisine]], sharbat billooz, a common beverage, is made by blending blanched almonds with milk, sugar and other flavourings.<ref>{{cite book |title=Dictionary of Food: International Food and Cooking Terms from A to Z |isbn = 9781408102183|url=https://books.google.com/books?id=Mdwm7jI9J10C&q=sharbat+billooz&pg=PT1211|last1 = Sinclair|first1 = Charles|date = January 2009| publisher=A&C Black }}</ref>

==== Flour and skins ====

[[Almond flour]] or ground [[almond meal]] combined with sugar or honey as marzipan is often used as a [[gluten-free]] alternative to wheat flour in cooking and baking.<ref>{{cite book |last=Amsterdam |first=Elana |title=The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More |publisher=Random House of Canada |year=2009 |isbn=978-1-58761-345-6}}</ref>

Almonds contain polyphenols in their [[seed coat|skins]] consisting of [[flavonol]]s, [[flavan-3-ol]]s, [[hydroxybenzoic acid]]s and [[flavanone]]s<ref name="skins">{{cite journal |doi=10.1016/j.jfca.2009.08.015 |title=Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)|year=2010 |last1=Mandalari |first1=G. |last2=Tomaino |first2=A. |last3=Arcoraci |first3=T. |last4=Martorana |first4=M. |last5=Turco |first5=V. Lo |last6=Cacciola |first6=F. |last7=Rich |first7=G.T. |last8=Bisignano |first8=C. |last9=Saija |first9=A. |last10=Dugo |first10=P. |last11=Cross |first11=K.L. |last12=Parker |first12=M.L. |last13=Waldron |first13=K.W. |last14=Wickham |first14=M.S.J. |journal=Journal of Food Composition and Analysis |volume=23 |issue=2 |pages=166–174}}</ref> analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin [[prebiotic (nutrition)|prebiotic]] dietary fibre have commercial interest as [[food additive]]s or [[dietary supplement]]s.<ref name=skins/><ref>{{cite journal |title=Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans |vauthors=Liu Z, Lin X, Huang G, Zhang W, Rao P, Ni L |journal=Anaerobe |year=2014 |issue=4 |volume=26 |pages=1–6 |doi=10.1016/j.anaerobe.2013.11.007 |pmid=24315808}}</ref>

==== Syrup ====
Historically, almond syrup was an [[emulsion]] of sweet and bitter almonds, usually made with [[barley syrup]] ([[orgeat syrup]]) or in a syrup of [[orange flower water]] and sugar, often flavoured with a synthetic aroma of almonds.<ref name="isrn"/> Orgeat syrup is an important ingredient in the [[Mai Tai]] and many other [[Tiki bar|Tiki drinks]].<ref>{{cite web |title=In honor of orgeat |url=https://www.alcoholprofessor.com/blog-posts/blog/2017/10/18/in-honor-of-orgeat |website=alcoholprofessor.com |date=18 October 2017 |access-date=11 March 2019}}</ref><ref>{{cite web |title=Upgrade your orgeat |url=https://nationalpost.com/life/food/cocktails-upgrade-your-orgeat-and-youll-find-not-all-tiki-drinks-%EF%AC%81t-under-the-same-umbrella |website=nationalpost.com |access-date=25 August 2015 }}</ref><ref>{{cite web |title=Tiki cocktail history basics |url=https://drinks.seriouseats.com/2014/03/tiki-cocktail-history-basics-of-tiki-drinks-essential-ingredients.html |website=drinks.seriouseats.com |access-date=11 March 2019}}</ref>

Due to the cyanide found in bitter almonds, modern syrups generally are produced only from sweet almonds. Such syrup products do not contain significant levels of [[hydrocyanic acid]], so are generally considered safe for human consumption.<ref name="isrn"/>

=== Oils ===
[[File:SweetAlmondOil.png|thumb|left|upright=0.5|Almond oil]]
{{Nutritional value|
| name = Oil, almond
| serving_size = 100 g
| kJ = 3699
| fat = 100 g
| satfat = 8.2 g
| monofat = 69.9 g
| polyfat = 17.4 g
| omega6fat = 17.4 g
| omega3fat = 0
| vitE_mg = 39.2
| vitK_ug = 7.0
| iron_mg = 0
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/171031/nutrients Link to USDA Database entry]
}}

Almonds are a rich source of oil, with 50% of kernel dry mass as fat (whole almond nutrition table). In relation to total dry mass of the kernel, almond oil contains 32% [[monounsaturated]] oleic acid (an [[omega-9 fatty acid]]), 13% [[linoleic acid]] (a [[polyunsaturated]] [[Omega-6 fatty acid|omega-6]] [[essential fatty acid]]), and 10% [[saturated fatty acid]] (mainly as [[palmitic acid]]).<!-- See USDA link in nutrition box. --> Linolenic acid, a polyunsaturated [[omega-3]] fat, is not present (table). Almond oil is a rich source of vitamin E, providing 261% of the Daily Value per 100 millilitres.

When almond oil is analyzed separately and expressed per 100 grams as a reference mass, the oil provides {{convert|884|kcal|kJ|order=flip|abbr=on}} of food energy, 8 grams of saturated fat (81% of which is palmitic acid), 70 grams of oleic acid, and 17 grams of linoleic acid (oil table).

''Oleum amygdalae'', the fixed oil, is prepared from either sweet or bitter almonds, and is a glyceryl oleate with a slight odour and a nutty taste. It is almost insoluble in [[ethanol|alcohol]] but readily soluble in [[chloroform]] or [[diethyl ether|ether]]. Almond oil is obtained from the dried [[seed|kernel]] of almonds.<ref>{{cite journal |title=Oil content and fatty acid composition of developing almond seeds |vauthors=Soler L, Canellas J, Saura-Calixto F |journal=J Agric Food Chem |year=1988 |volume=36 |issue=4 |pages=695–697 |doi=10.1021/jf00082a007 |hdl=10261/90477 |hdl-access=free }}</ref> Sweet almond oil is used as a carrier oil in aromatherapy and cosmetics while bitter almond oil, containing benzaldehyde, is used as a food flavouring and in perfume.<ref name="van Wyk 2019" />
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