Almonds like other nuts are the seeds of plants. They come with a coating of anti-nutrients / tannins or phytates, which are part of the plant's natural defense system. Phytic acid makes nutrient absorption difficult for the body.
Unoaked almonds are difficult for the body to digest.
When you eat almonds without soaking, they may cause gas and indigestion.
Your body cannot absorb the mineras and nutrients from unsoaked almonds as they bind to phytates and the body cannot break them for absoption.
Is it better to eat almonds with skin or without?
Do you take the skin off almonds?
What is the healthiest way to eat almonds?
Why soaked almonds are better?
Which almond should you buy - California, mamara or Gurbandi?
what is badam Gurbandi?
Gurbandi almonds, means 'choti giri. Primarly imported from Afghanistan, these are grown in a small portion.
Why Gurbandi almonds are bitter?
since they are rich in healthy oils, gurbandi almonds are bitter.
What is the taste of Gurbandi almonds?
Why are my almonds bitter?
Due to high concentration of oils, pmega3, vitamin E as well as phytochemicals.
How to identify Gurbandi badam?
small, concave shaped as compared to California or normal almonds
California almonds are sweeter but have less healthy fats than Gurbandi or mamara almonds.
Research suggests that almond and almond skin ingestion may result in an improvement in the intestinal microbiota profile. Further, it may help modify intestinal bacterial activities, helping spur the growth of health-beneficial factors and inhibit harmful factors.
Soaking almonds and almond skins might help with prebiotic effects.
Soaking sends a signal to the seed (almond) that it is going to be planted. So it starts its own mechanism to spur growth. This triggers prebiotic activity.
Almond Skin: Should You Eat or Not
The potential of almond skin as a rich source of bioactive polyphenols has been explored in this study. The study explores the phenolic composition and antioxidant activity of almond skins sourced from various processes. This includes blanching (freeze-drying), blanching + drying, and roasting.
Significantly higher total phenolic compound contents were observed in roasted samples compared to blanched almonds (freeze-dried). The industrial drying process (oven drying) applied to blanched almond skins led to a modest increase in phenolic compound contents, with statistical significance achieved in some instances.
Roasted samples exhibited the highest antioxidant activity, followed by blanching + drying samples, and the blanched (freeze-dried) samples followed next.
According to this study, roasting stands out as the most effective industrial processing method for almonds, yielding almond skin extracts with superior antioxidant capacity.