Almond is a rich source of good quality fat and protein, and considered highly nutritious

Almond or Badam is the product of a tree that grows best in tropical and subtropical regions. Almond fruits are long and pubescent with tough flesh. When the fruit ripens, the husk or flesh splits open, exposing the nut or stone. At this stage, the fruits are harvested, cleaned of the dried skin, and dried in the sun for some time. They are then bleached with sulphur dioxide, which gives the surface of the shell a bright golden colour. The nut has a thick or thin pericarp, which contains a flattened, long, oval seed with a brownish seed coat. Unshelled almonds keep well for about a year, while the kernel stays well for one or more years when kept in cold storage. Of all nuts, almonds have the largest share of the world trade.

Nutritive value per 100 g of Almond:

Energy (kcal) : 655
Protein (g) : 20.8
Fat (g) : 58.9
Carbohydrates (g) : 10.5
Crude Fibre (g) : 1.7

Vitamins:

Thiamine (mg) : 0.24
Riboflavin (mg) : 0.57
Niacin (mg) : 4.4

Minerals (g) : 2.9
Calcium (mg) : 230
Phosphorus (mg) : 490
Iron (mg) : 5.09
Magnesium (mg) : 373

Almond kernel is often eaten fresh, and it is a popular dessert nut. Kernels obtained after bleaching, roasting, frying and salting are highly esteemed. Almond milk (badam milk) made from crushed almonds is a refreshing drink. Almond is also used extensively in confectionery. Almond paste, consisting of a mixture of ground unroasted almonds, sugar, water and flavouring is used in large quantities by bakers and confectioners. Almond oil extracted from sweet as well as bitter almonds is also used in confectionery, pharmaceutical and cosmetic preparations. Almond butter consists of ground roasted kernels to which salt is added. In countries where almond is grown, green almond or nut picked before it is fully ripe and in which the kernel is very soft and tender, is eaten as dessert or is candied, preserved and pickled. The chief almond protein is a globulin and is easily digested. It is believed to be a good supplement to milk.