The almond

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THE SPANISH ALMONDS

corazon-almendra

Almonds are native to the Mediterranean region. Wild Almonds started out by being bitter but growers selected the sweeter types and today we have many available sweet varieties.

Spain is the second largest market in the world for Almonds after Californian.

The Spanish varieties have a hard shell and they are sold shelled or unshelled. When the almonds are shelled they can be sold natural or blanched. Blanched is when the kernel is treated with hot water in order to remove the skin.

Today it is common practice to produce dices, slices, slivers and meal from almonds to be used in the production of confectionery products around the world.

almendra-verde

The most important Spanis almonds varieties are:

  • Marcona
  • Larguetas
  • Ferragnes
  • Valencias
  • Ramillete
  • Guara
  • Bitter almonds
  • Processed almonds (natural and blanched):
    • Slices
    • Slivers
    • Dices
    • Meal

ALMOND NUTRITIVE PERCENTAGES

ENERGETIC VALUE
(per 100g-3.5 oz)		 VITAMINE PERCENTAGES
(per 100g-3.5 oz)
Energetic value 634 Kcal. / 2623 Kj. Carotenos 0,12 mg
Proteins 22,60 g. Vitamine B-1 0,22 mg.
Carbohydrates 5,43 g. Vitamine B-2 0,62 mg.
Sugars 4,16 g. Panthotenic Acid 0,58 mg.
Polialcoles < 1 g. Niacina (Vitamine B-3) 4,18 mg.
Starch 1,27 g. Vitamine B-6 0,06 mg.
Fats 58,00 g. Pholic Acid 0,05 mg.
Saturated 4,46 g. Vitamine C 0,80 mg.
Monounsaturated 42,38 g.
Polyunsaturated 11,16 g.
Cholesterol < 1 mg.
Fiber 9,57 g.
Sodium 0,732 g.

EQUIVALENCIA DE CALIBRES

Tabla de equivalencias de calibre