almond (Prunus dulcis)

Introduction

Nutrition:

• water 4.7%
• protein 21%
  • contains all essential amino acids
  • lowest in methionine, cystine & tryptophan
• lipid 49%
  • 62% oleic acid (monounsaturated oleic acid 18:1)
  • 24% linoleic acid (polyunsaturated 18:2)
  • 6% palmitic acid (saturated 16:0)
  • cholesterol: none
  • stigmasterol: 4 mg/100 g
  • campesterol: 5 mg/100 g
  • beta-sitosterol: 132 mg/100 g
• ash 3%
• carbohydrate 22%
  • sugar 4% (almost exclusively sucrose)
• fiber 12%
• minerals
  • calcium: 264 mg
  • iron: 3.2 mg
  • magnesium: 268 mg
  • phosphorus: 484 mg
  • potassium: 705 mg
  • sodium 1 mg
  • zinc: 3.1 mg
  • copper: 1.0 mg
  • manganese: 2.3 mg
  • selenium: 2.5 ug
• vitamins
  • vitamin C: none
  • thiamin: 0.21 mg
  • riboflavin: 1.0 mg
  • niacin: 3.4 mg
  • pantothenic acid: 0.47 mg
  • vitamin B-6: 0.14 mg
  • folate: 50 ug
  • choline: 52 mg
  • betaine: 0.5 mg
  • vitamin B-12: none
  • beta carotene: 1 ug
  • beta-cryptoxanthin: none
  • vitamin A: 1 IU
  • lycopene: none
  • lutein + zeaxanthin: 1 ug
  • vitamin E (alpha-tocopherol): 26 mg
  • vitamin D: none
  • vitamin K (phylloquinone): none
• oxalate 447-491 mg/100 g weight*

* oxalate content highest among nuts, legumes & grains

Adverse effects

• hematuria, dysuria, nephrolithiasis due to hyperoxaluria

More general terms

• nuts (food nut, dietary nut, nut consumption)