Sweet almonds are edible, but the bitter form of the oil is commonly used as a seasoning in food. Almonds are high in protein, vitamin E, calcium, magnesium, potassium, and iron, which are beneficial to the body. Almond is a native product of the Middle East but has been planted in Europe and the US for a long time. Almonds have magnesium and potassium. When sufficient magnesium is present in the body, it flows into the bloodstream, transporting oxygen and nutrients more quickly, preventing an increase in heart rate. Almonds have much more magnesium than barley or even spinach.
Almonds are divided into two categories: bitter and sweet. Bitter almonds must be pasteurized first to obtain export and consumption privileges. Of course, the largest volume of exports belongs to exported pounded almonds.
Sweet exported almonds are divided into several types:
White almonds – Midwifery almonds – Pomegranate almonds – Rock almonds – Rabi almonds
White almond: White, crunchy, tasty and high quality
Midwifery almonds are excellent in quality and brains.
Almonds (paper skin): This type of almond has thin skin and is easily broken.
Almonds: This kind of almonds are mostly nuts as raw and baked
Almond Rabi: This type of almond is also eaten as raw noodles