Wednesday, August 18, 2010

Almonds

Always remember that my information is based on online research and is just my opinion. Always check with your Dr. first.

I started to use almond flour because it had so much more taste then rice flour. Then we realized the children could not eat rice or rice flour and almond flour became our only choice for bake goods.

I found that it is very easy to work with and filled with nutrients. 2 cups of Almond flour with 1/2 cup tapioca will make a great baked good. Never tried it in a bread form.

I was concerned about using it in my Cookbook "Cooking Gluten free the Grain Free Approach" because it is often referred to as a nut.
I want the cookbook to be as friendly to others as possible so I was looking for items all can enjoy.

The problem with nuts is that there are about 3 million American allergic to nuts these days. Most people with peanut allergies will stay away from all tree nuts.

So you see I was worried about using the almond flour. I know I can't help everyone and that 3 million is only 1% of the over 3 hundred million people living in the United States today but it still made me think.

The point, is I wanted to know what Almonds were so once again I looked it up online.
Here is the deffinition of Almonds

From Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Almond)

Almond tree with ripening fruit. Majorca, Spain.
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Genus: Prunus
Subgenus: Amygdalus
Species: P. dulcis
Binomial name
Prunus dulcis
(Mill.) D.A.Webb
Almond, nut, raw Nutritional value per 100 g (3.5 oz)
Energy 2,418 kJ (578 kcal)
Carbohydrates 20 g
Sugars 5 g
Dietary fibre 12 g
Fat 51 g
saturated 4 g
monounsaturated 32 g
polyunsaturated 12 g
Protein 22 g
Thiamine (Vit. B1) 0.24 mg (18%)
Riboflavin (Vit. B2) 0.8 mg (53%)
Niacin (Vit. B3) 4 mg (27%)
Pantothenic acid (B5) 0.3 mg (6%)
Vitamin B6 0.13 mg (10%)
Folate (Vit. B9) 29 μg (7%)
Vitamin C 0.0 mg (0%)
Vitamin E 26.22 mg (175%)
Calcium 248 mg (25%)
Iron 4 mg (32%)
Magnesium 275 mg (74%)
Phosphorus 474 mg (68%)
Potassium 728 mg (15%)
Zinc 3 mg (30%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

The almond (Prunus dulcis, syn. Prunus amygdalus Batsch., Amygdalus communis L., Amygdalus dulcis Mill.), is a species of tree native to the Middle East. 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 not a true nut, but a drupe, which consists of an outer hull and a hard shell with the seed ('nut') inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are commonly 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.


There is some more great info and pictures on the following link

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