Benefits of Almond Sees

[Abdulrazzak]

ALMOND (PRUNUS DULCIS
The Almond, syn. Prunus amygdalus Batsch. Amygdalus communis L., Amygdalus dulcis Mill.), is a species of tree native to the Middle East and South Asia. "Almond" is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by the corrugated shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached).Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

DESCRIPTION
Tree
The almond is a deciduous tree, growing 4–10 metres (13–33 ft) in height, with a trunk of up to 30 centimetres (12 in) in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 3–5 inches long,[1] with a serrated margin and a 2.5 cm (1 in) petiole. The flowers are white to pale pink, 3–5 cm (1–2 in) diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring.
Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering
Blanched almonds
The almond fruit measures 3.5–6 cm (1–2 in) long. In botanical terms it is not a nut, but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick leathery grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated hard woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally there are two.
ORIGIN AND HISTORY
The almond is native to the Mediterranean climate region of the Middle East, eastward as far as the Indus. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California, United States.
The wild form of domesticated almond grows in parts of the Levant; almonds must first have been taken into cultivation in this region. The fruit of the wild forms contains the glycoside amygdalin, "which becomes transformed into deadly prussic acid (hydrogen cyanide) after crushing, chewing, or any other injury to the seed. Almond is considered to be one of the earliest domesticated tree nuts. Wild almonds are bitter, its kernel produces deadly cyanide upon mechanical handling, and eating even a few dozen at one sitting can be fatal. Selection of the sweet type, from the many bitter type in wild, marked the beginning of almond domestication. How man selected the sweet type remains a mystery. It is unclear as to which wild ancestor of almond created the domesticated variety. Ladizinsky suggests the taxon Amygdalus fenzliana (Fritsch) Lipsky is the most likely wild ancestor of almond in part because it is native of Armenia and western Azerbaijan where almond was apparently domesticated.
PRODUCTION
Top Ten Almond with Shell Producers
in 2010
Country   Production
(million tonnes)   Yields
(ton/hectare)
  USA
1.41   4.85
  Spain
0.22   4.08
  Iran
0.16   0.93
  Morocco
0.10   0.98
  Italy
0.086   1.11
  Syria
0.073   1.64
  Tunisia
0.063   0.32
  Turkey
0.055   3.23
  Algeria
0.044   1.47
  China
0.038   3.1
World Total   2.51   1.5








COUNTRIES AND HOW THEY USE ALMOND SEEDS
 CHINA
Almonds are used in a popular dessert where they are mixed with milk and then served hot.
GREECE
Ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota (?). Because of their white colour, most are traditionally considered "wedding sweets" and are served at wedding banquets. In addition, a soft drink known assoumada is made from almonds in various regions.
IRAN
Green almonds are dipped in sea salt and eaten as snacks on street markets; they are called Chaqale bâdam. Also sweet almonds are used to prepare a special food for babies, named "harire badam". In Iran 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 parties.
 ITALY
The bitter almonds from apricots are the base for amaretti  (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10-20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in torrone. In Puglia and Sicily, "pasta di mandorle" (almond paste) is used to make small soft cakes, often decorated with jam, pistacchio or chocolate. In Sicily Almond milk is a popular refreshing beverage in summer.
 MOROCCO
Almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet tajines such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. 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
Almonds are the base ingredients of pasanda-style curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface.
IN PAKISTAN
 Almonds are the base ingredients of many food items. Meat dishes containing almonds include pasanda-style or Mughalai curries.Badam halva is a sweet made from almonds with added coloring. 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 or 'Sherbet-e-Badaam' in Urdu, is a popular summer drink. Almonds are also sold as a snack with added salt.
NUTRITION
Almonds, unroasted
 
Nutritional value per 100 g (3.5 oz)
Energy
2,408 kJ (576 kcal)
Carbohydrates
21.7
- Starch
0.74
- Sugars
3.89
  - Lactose
0.0
- Dietary fiber
12.2
Fat
49.42
- saturated
3.73
Protein
21.22
Water
4.7
Vitamin A
1 IU
- beta-carotene
1 ?g (0%)
- lutein and zeaxanthin
1 ?g
Thiamine (vit. B1)
0.211 mg (18%)
Riboflavin (vit. B2)
1.014 mg (85%)
Niacin (vit. B3)
3.385 mg (23%)
Pantothenic acid (B5)
0.469 mg (9%)
Vitamin B6
0.143 mg (11%)
Folate (vit. B9)
50 ?g (13%)
Choline
52.1 mg (11%)
Vitamin E
26.2 mg (175%)
Vitamin K
0.0 ?g (0%)
Calcium
264 mg (26%)
Iron
3.72 mg (29%)
Magnesium
268 mg (75%)
Manganese
2.285 mg (109%)
Phosphorus
484 mg (69%)
Potassium
705 mg (15%)
Sodium
1 mg (0%)
Zinc
3.08 mg (32%)
Amino Acids   g/100g Nuts
Tryptophan   0.21
Threonine   0.6
Lysine   0.58
Leucine   1.49
Isoleucine   0.70
Methionine   0.15
Cystine   0.19
Phenylalanine   1.12
Tyrosine   0.45
Valine   0.82
Arginine   2.45
Glutamic acid   6.81
Glycine   1.47
Aspartic acid   2.91

ALMOND OILS
Almonds are a rich source of oil, with values ranging between 36 to 60% of kernel dry mass. A study by Venkatchalam and Sathe suggests almonds contain approximately 44% oils, of which 62% is monounsaturated oleic acid (an omega-9 fatty acid), 29% is linoleic acid (a polyunsaturated omega-6essential fatty acid), and 9% is saturated fatty acid.
"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 alcohol but readily soluble in chloroform orether. Sweet almond oil is obtained from the dried kernel of sweet almonds
The oil is good for application to the skin as an emollient, and has been traditionally used by massage therapists to lubricate the skin during a massage session. Almond oil can also be used as a wood conditioner of certain woodwind instruments, such as the oboe and clarinet.
CULTURAL ASPECTS
The almond is highly revered in some cultures.
The tree originated in the Middle East and is mentioned numerous times in the Bible.
In the Old Testament, the almond was a symbol of watchfulness and promise due to its early flowering. In the Bible the almond is mentioned ten times, beginning with Book of Genesis 43:11, where it is described as "among the best of fruits". In Numbers 17 Levi is chosen from the other tribes of Israel by Aaron's rod, which brought forth almond flowers. According to tradition, the rod of Aaron bore sweet almonds on one side and bitter on the other; if the Israelites followed the Lord, the sweet almonds would be ripe and edible, but if they were to forsake the path of the Lord, the bitter almonds would predominate. The almond blossom supplied a model for the menorah which stood in the Holy Temple, "Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other...on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers" (Exodus25:33–34; 37:19–20). Similarly, Christian symbolism often uses almond branches as a symbol of the Virgin Birth of Jesus; paintings often include almonds encircling the baby Jesus and as a symbol of Mary. The word "Luz", which appears in Genesis 30:37, is sometimes translated as "hazel", may actually be derived from the Aramaic name for almond (Luz), and is translated as such in some Bible versions such as the NIV
In India, consumption of almonds is believed to be good for the brain, while the Chinese consider it a symbol of enduring sadness and female beauty.
 Dr. Abdirizak Haji Mohamed