Scientific Name: Prunus dulcis
Almonds (Prunus dulcis) are a seed with a brownish-orange color and a neutral to sweet taste. A lot of people mistake it with a nut but it is actually a seed. Nuts are the hard-shelled fruit of a plant while seeds are the edible plants in the seed-coat. Almonds are in rose family, which also includes apples, cherries, and peaches, etc. Almond trees have been cultivated by humans for quite some time, dating back to about 5,000 years ago.
Almonds have a high amount of vitamin E (128% daily value [DV]); more than walnuts, pumpkin seeds, and many other nuts and seeds. They also contain a high amount of fat (77% DV). Most of the fats from almonds come from monounsaturated fats and polyunsaturated fats, which are beneficial fats that can improve a person's blood cholesterol. Furthermore, riboflavin (67% DV) also known as vitamin B2 in almonds keeps the eyes, nerves, muscles, and skin healthy. This also helps the body maintain sufficient energy.
Almonds are rich in antioxidant minerals such as manganese (109% DV), magnesium (68% DV), and copper (52% DV). These antioxidant minerals are helpful for bone and heart health and also improve blood pressure. The fiber (50% DV) in almonds aides in bowel movement, cholesterol management, lowers the chance of heart diseases, and keeps weight under control. Although almonds are a very nutritious food, they can be life-threatening for people who suffer from nut allergies. People with lactose intolerant can also use almond milk as a healthy substitute.