The almond is a species of tree native to the Middle East, the Indian subcontinent, and North Africa.
However, today, the United States is now one of the world’s largest producers.
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.
Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seed coat, which is then removed to reveal the white embryo.
They are sold either raw (often referred to as “natural”) or roasted.
Here now are six reasons for the consumption of almonds:
1. They’re heart healthy!
The mono-saturated fats, protein, and potassium content found in almonds are incredibly heart healthy. Moreover, vitamin E reduces the risk of heart diseases, while magnesium prevents the risk of heart attacks.
2. An Energy Booster
A handful of almonds a day will greatly boost your energy levels. Almonds are moderately rich in lean protein, which not only gives you a boost of energy but also helps repair brain cells thus improving your memory.
3. Lower Bad Cholesterol
Numerous studies have reported up to a 10% reduction of bad cholesterol (LDLs) for participants consuming almonds versus those who don’t. Moreover, this reduction occurs without harming the levels of good cholesterol (HDLs).
4. Bone Health
Almonds contain a good amount of vitamins, minerals, and phosphorous which is great for your bones. Phosphorous not only strengthens the bones and teeth but also helps prevent conditions like osteoporosis.
5. Regulates Blood Pressure
The good amount of potassium found in almonds helps regulate blood pressure, and the low sodium content helps to control fluctuating blood pressure.
6. Prevents Cancer
Scientists at the Department of Nutrition, University of Carolina, conducted a study to determine the effect of almonds on colon cancer.
According to the authors of the study, the results suggested that ‘almond consumption may reduce colon cancer risk and does so via at least one almond lipid-associated component.
Barbara Greene, Readers Bureau, Fellow
Edited by Jesus Chan
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