California Almond

The almond is a nutritionally dense food and is a rich source of vitamin E, containing 26 mg per 100 g. They are also rich in dietary fiber, B vitamins, essential minerals such as magnesium, copper, manganese, calcium, and potassium as well as monounsaturated fats and polyunsaturated fats,which potentially may lower LDL cholesterol.
¥28.11

Growing Regions 

California’s Almond growing region begin in Kern County at the Southern tip of the Central Valley and ends in Tehama County at the Northern tip of the Sacramento Valley.  The climate and deep fertile soils provide ideal growing conditions for the California almond. California is the #1 producer of Almonds in the World, producing approximately 80% of the world’s total production of almonds. 

Production size:

2013  2 billion lbs in CA

2014 estimate:   1.95 billion lbs in CA

Varieties:

Almonds varieties


1, Nonpareil:

Nonpareil has the widest range of uses among the marketing classifications. Nonpareil are easily blanched (skin is removed) and cut for processed forms. Athin outer shell and smooth kernel allow for easy, blemish-free processing. As a result, Nonpareil almonds are used anywhere  an attractive appearance or a strong almond identification is important.


2California (Carmel SSR/Supreme):

This classification includes varieties that are generally blanchable and used primarily in manufactured products. California type almonds have a wide range of shell hardness, kernel shapes, skin color, and surface characteristics. As a result, they are quite adaptable and well suited for nearly any process or application.


3, Monterey SSR/Supreme:

This type alway as hard shell, but with smooth surface, and low suture opening. The nut is usually large with long narrow shape, and the surface is deeply wrinkled.

4,Butte Supreme:

Butte has light color accompanied with smooth surface, but semi-hard shell. It is same as Monterey type which is low suture opening. Butte almonds has small nut, and wrinkled surface, short plump shape.





Growing Regions 

California’s Almond growing region begin in Kern County at the Southern tip of the Central Valley and ends in Tehama County at the Northern tip of the Sacramento Valley.  The climate and deep fertile soils provide ideal growing conditions for the California almond. California is the #1 producer of Almonds in the World, producing approximately 80% of the world’s total production of almonds. 

Production size:

2013  2 billion lbs in CA

2014 estimate:   1.95 billion lbs in CA

Varieties:

Almonds varieties


1, Nonpareil:

Nonpareil has the widest range of uses among the marketing classifications. Nonpareil are easily blanched (skin is removed) and cut for processed forms. Athin outer shell and smooth kernel allow for easy, blemish-free processing. As a result, Nonpareil almonds are used anywhere  an attractive appearance or a strong almond identification is important.


2California (Carmel SSR/Supreme):

This classification includes varieties that are generally blanchable and used primarily in manufactured products. California type almonds have a wide range of shell hardness, kernel shapes, skin color, and surface characteristics. As a result, they are quite adaptable and well suited for nearly any process or application.


3, Monterey SSR/Supreme:

This type alway as hard shell, but with smooth surface, and low suture opening. The nut is usually large with long narrow shape, and the surface is deeply wrinkled.

4,Butte Supreme:

Butte has light color accompanied with smooth surface, but semi-hard shell. It is same as Monterey type which is low suture opening. Butte almonds has small nut, and wrinkled surface, short plump shape.





Health and Nutrition

Almonds heart-smart benefits are good news for just about everyone; especially since cardiovascular disease holds the spot as the leading cause of death among men and women in the U.S.

  • California Almonds are cholesterol-free, have only 1 gram of saturated fat, and have 13 grams of unsaturated fat per one ounce serving.

  • almonds also contribute to an overall healthy diet and are a proud participant in the Heart and Stroke Foundation Health CheckTM program of Canada.
  • Food and Drug Administration, “Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
  • You can look forward to having a little help in the grocery aisles because the American Heart Association® has certified whole almonds to display the sought-after Heart-Check mark.

Energy:

As one of the three main macronutrients—fat and carbohydrates round out the trifecta—protein is key in repairing and maintaining your body, helping you power through that meeting marathon at work (or that actual marathon, if that’s more your thing). Almonds also have lots of other revitalizing, satisfying nutrients to keep you going strong.

  • A handful of almonds provide 6 grams of protein, 4 grams of filling fiber and 13 grams of “good” monounsaturated fat to keep you feeling energized and satisfied.

  • If you like to mix things up, other almond forms contain protein in every ounce, too—such as almond butter (6g per ounce serving) andalmond flour (6g per ¼ cup serving).

  • It’s pretty common knowledge that nuts are a good source of plant-based protein, but not all nuts are created equal. When compared ounce for ounce, almonds are the tree nut highest in protein

The Skinny on Fat:

As much as we hate to face it, there is no quick fix for weight loss. Nope, no magic pill or 1-minute workout. In the real world, the not-so-secret secret to managing your waistline is an active lifestyle and a calorie-conscious diet of nutritious foods that can help stave off hunger and satisfy your cravings. Almonds happen to be one such food.

  • Almonds provide 4 grams of filling fiber, "good" monounsaturated fats, and 6 grams of protein to keep you feeling energized and satisfied.1

  • Almonds are considered a good fit with many popular weight-loss plans because they provide stellar satiety, plentiful nutrients per calorie, and great, go-with-every-food flavor and crunch.

  • A 2012 study published in the American Journal of Clinical Nutrition found that a one-ounce serving of almonds (about 23 nuts) has just 129 calories as opposed to the previous count of 160. That's a 20% decrease.

Even better, almonds are also super simple to integrate into your diet. Just grab them as a snack or make them part of a meal, and you could see the scales tip in your favor.


Gluten Free:

Almonds are endlessly versatile and always enjoyable, so for those living with celiac disease or gluten sensitivity, they’re the pantry essential you don’t want to live without.

Diabetes:

More and more research is showing that adding almonds to a diabetes-friendly diet may actually help improve certain risk factors for the disease.

Breakfast and Glucose Levels

According to a study, consuming a breakfast containing almonds, which is a low glycemic index food, can aid in stabilizing blood glucose levels for the better part of the day.

1. Almonds are a native species to the Middle East and South Asia. 

2. Almonds (Prunus Dulcis) are related to peaches, plums and cherries

3. Almonds were mentioned in Bible (Genesis 43:11)

4. It takes 500kg of almonds to equal 0.5 liters of almond oil

5. Roman’s use to shower newlyweds with almonds  because they believe the almonds would help with fertility

6. There are approximately 6,000 California Growers, farming approximately 800,000 acres of Almonds.

7. Almonds are naturally a gluten-free food. If you have Celiac Disease or are sensitive to gluten, please be sure to check the packaging to ensure that the product was not processed in a facility with products that contain gluten

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