What is the nutritional value of American large almonds

Nutritionists do suggest this because the plains of central California have the world's most suitable climate for the growth of large almonds, with the most first-class equipment and the most professional planting, harvesting and processing technology, which ensures that the large almonds are rich in nutrients and stable in quality. The study also found that the content of unsaturated fatty acids and vitamin E in U.S. almonds is much higher than that of almonds from other origins.

Various benefits of large almonds

A Protecting the heart The monounsaturated fatty acids found in large American almonds can improve the total level of cholesterol in the body, which is good for heart health.

BWeight control American almonds are high in satiety, low in calories, and 70 percent of the fat they contain is ultra-healthy unsaturated fatty acids that do not contribute to weight gain.

C Anti-aging American almonds are the most vitamin E-rich whole food, with a strong anti-aging effect. A handful of large almonds (about 23) provides half of your daily vitamin E requirement.

D Repairing the Intestinal Tract American almonds have been shown to contain prebiotics, which significantly increase the number of beneficial bacteria in the intestinal tract and ensure intestinal health.

DIY Good Taste 1: Great Almond Rose Fruit Cake

Raw materials: 100 grams of U.S. almonds, 50 grams of dried fruit, 10 grams of rose, 20 grams of osmanthus sugar, 200 grams of glutinous rice

Seasoning: 5 grams of salt, 30 grams of sugar, 5 grams of sesame oil

1. Chopped almonds for spare parts and diced the dried fruit for spare parts.

2. Mix the chopped almonds and preserved fruits well, add rose, cinnamon sugar, salt, sugar and sesame oil and mix well to make the filling.

3. Wash and drain the glutinous rice and soak it in warm water for 2 hours, then steam it for 40 minutes, then pound it and let it cool.

4. Put the cooled glutinous rice on the board and press it flat, then put the filling into a roll and roll it on the ground almonds, cut it into cubes and serve.

Small tips:

1. When rolling the fruit cake, you can put a little water on your hands and the board first to prevent the sticky rice from sticking.

2. American almonds are a super healthy snack, so more and more chefs are putting them to use.

DIY Good Taste 2: Big Almond Fruit Yogurt Salad

Ingredients: 20 U.S. almonds, 20 cherries, 1 kiwi fruit, 1 medium-sized mango, 1 dragon fruit, 150 ml of unsweetened yogurt

Dressing: honey, moderate

1. Cut the dragon fruit in half, and use a ballerina to scoop out small balls of pulp for later use.

2. Wash the skin of the mango, and then use a knife to cut along the longitudinal 1/3 of the mango (avoiding the core in the middle of the mango), the cut mango block on the side of the pulp cut diagonally into a rhombic grid (to be cut close to the skin, but do not cut off), and then pick up the mango block, with the thumbs to hold down the ends of the mango block, and the rest of the fingers to support the underside of the skin of the mango, and then use the middle finger to press the top to the rhombic grid-like pulp up and set aside.

3. Peel and slice the kiwi fruit, and rinse and drain the cherries.

4. Place the dragon fruit, mango, kiwi fruit, cherries and almonds in a box and top with unsweetened yogurt.

Tips:

1. Use unsweetened yogurt to better complement the fresh fruit flavor.

2. For a 1-person serving, put about 20 large almonds. Although you don't have to worry about gaining weight if you eat large almonds, don't overdo it. 20 or so almonds a day is good.

DIY Good Taste 3: Almond Milk Ice Cream

Raw materials: 20 U.S. almonds, milk 243 ml (just the amount of 1 bag), 4 egg yolks, corn starch 5 grams of whipping cream 300 ml

Seasoning: 30 ml of lemon juice, 40 grams of granulated sugar

1.will be the whipping cream across the ice water with an electric mixer with high speed speed gear beat to the original 1.5 times its original volume, and then put it into the refrigerator to chill.

2. Beat the egg yolks and stir in the sugar, sifting in the cornstarch as you go.

3. Bring the milk to a boil, pour it into the whisked egg yolk mixture, whisk well and pour it into a saucepan. Cook over medium heat for about 5 minutes, stirring as it cooks, until it resembles thick polenta, then remove from the heat and set aside to cool.

4. Crush the almonds with a rolling pin.

5. Add lemon juice, whipping cream and chopped almonds to the cooled custard and mix well. Pour the mixture into a container (not more than 6cm high) and put it into the freezer for 4 hours, then stir every hour to prevent ice from forming, to ensure a fine texture. Serve after 7 hours of freezing and sprinkle some chopped almonds on top before serving.

Tips:

1. You can also use honey instead of granulated sugar, which still tastes great and is much healthier.

2. Don't worry about whipped cream being unhealthy, margarine is the only one that contains phylloxera which affects your health.

DIY Good Taste 4: Mango Almond Tea

Raw materials: 1 medium-sized mango, 1 banana, 20 U.S. almonds, 60 ml of mineral water

Seasoning: honey in moderation

1. Peel and peel the mango and then cut into pieces for spare parts, and peel the banana and then cut into pieces for spare parts.

2. Pour the mango pieces, banana pieces, almonds, honey and mineral water into a blender and puree for 2 minutes.

What you need to do:

1. Chill in the refrigerator for 10 minutes before serving.

2. Large almonds need to be sealed and stored after opening the bag. It is recommended that you use a tin box and store it in a dry and cool place, so as to prevent oiling (which is often referred to as "halla"), insect infestation and moisture. Don't worry if they don't get crispy due to moisture, bake them in the oven at 180 degrees for 3 minutes, then take them out to cool and they will get back to their crispy texture.