Almonds
Almonds
Almonds (/ˈɑːməndz/; Prunus dulcis) are a type of edible nut typically consumed both raw and in various culinary applications. They are native to the Middle East and South Asia but are now grown in many parts of the world.
Etymology
The word "almond" comes from the Old French alemande or aleaume, which in turn is derived from the Late Latin amandula, derived from the ancient Greek ἀμυγδάλη (amygdálē).
Description
Almonds are the seeds of the fruit of the almond tree. They are classified as drupes, a type of fruit in which an outer fleshy part surrounds a shell with a seed inside. The almond seed, or "nut", is what is commonly referred to as an almond in culinary contexts.
Nutritional Information
Almonds are rich in vitamin E, dietary fiber, and monounsaturated fat, among other nutrients. They are also a source of protein and can be used in a variety of dietary applications.
Health Benefits
Consumption of almonds has been linked to a variety of health benefits, including reduced risk of heart disease and improved brain function. They are also often used in weight management diets due to their high fiber and protein content.
Related Terms
- Almond milk: A plant-based milk alternative made from almonds.
- Almond butter: A food paste made from grinding almonds.
- Almond oil: An oil extracted from almond seeds, often used in cooking and skincare products.
- Almond flour: A type of flour made from ground almonds.
External links
- Medical encyclopedia article on Almonds
- Wikipedia's article - Almonds
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