ALMONDS, blanched, sliced
Botanical Name: Prunus dulcis
Certification: EU organic*
Country of Origin: Italy
Production: Blanching involves placing the nuts in hot water for about a minute, then cooling them off quickly in cold water and removing the skin. While blanched almonds may be slightly more processed than the unblanched almonds, their nutritional profile remains very similar.
Qualities: Almonds are a rich source of antioxidants and vitamins like B2, biotin, and E as well as many essential minerals such as calcium, iron, magnesium, manganese, potassium, phosphorus, copper, and zinc. They are also rich in dietary fiber and mono and polyunsaturated fats. Typical of many nuts and seeds, almonds contain phytosterols which have been associated with cholesterol lowering properties. A one-ounce serving of almonds contains 12% of the Daily Value (DV) of protein, nearly 15% DV of dietary fiber, 20% DV of magnesium, 7% DV of calcium, 5% DV of iron and 5% DV of potassium.
Common Use: Both blanched and natural almonds are commonly enjoyed on their own as a healthy snack, raw or toasted, sprinkled over salads or desserts, and used in many culinary dishes both savory or sweet. The blanched almond has a smoother texture and thus is preferred when making almond flour and marzipan.
Storage: to preserve freshness, keep refrigerated in a sealed container. Temperatures for long term storage are −3 to 0 °C (27 to 32 °F) and low humidity
*Note: Because of inter-governmental bureaucracy, when organic products with EU organic certification are not imported directly into Canada (imported into the USA first) they are not allowed to be named "organic" even though Canada and the EU have an "equivalency agreement" for organic standards.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.