Almond

The almond is a species of tree native to Iran and surrounding countries but widely cultivated elsewhere in the world.

The almond is also the name of the edible cultivated seed of this tree. The almond is a deciduous tree, growing 4–10 m (13–33 ft) in height, with a trunk of up to 32 cm (12 in) in diameter.

The almond is native to Iran and surrounding area in middle east.

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.

Almond word comes from Old French almande or alemande.

Almond Market Share:

World production of almonds grew by 45% over the 2017 volume to 3.2 million tonnes, with the United States providing 59% of the world total. As other leading producers, Spain, Iran, and Morocco combined contributed 18% of the world total.

Almond uses:

Use in desserts
Marzipan
Almond milk
Almond flour and skins
Almond syrup

Almonds are 4% water, 22% carbohydrates, 21% protein, and 50% fat (table).

In a 100-gram (3 1⁄2-ounce) reference amount, almonds supply 2,420 kilojoules (579 kilocalories) of food energy.

The almond is a nutritionally dense food , providing a rich source  of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, copper, iron, magnesium, manganese, phosphorus, and zinc. Almonds are a moderate source of the B vitamins thiamine, vitamin B6, and folate, choline, and the essential mineral potassium. They also contain substantial dietary fiber, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid.

Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.