The difference of this food lies in its botanical classification, appearance characteristics, taste and nutrition.

1. Botanical classification: Badam kernels (Almond kernels) are derived from plants of the genus Amygdalus. In China, they are mainly produced in Xinjiang and are called Xinjiang almonds. Almonds are derived from the apricot tree of the Rosaceae family. They are widely distributed in China and are planted in many places in the north and south.

2. Appearance characteristics: The shell of almond kernels is relatively thin and easy to peel off. The kernels are oval in shape, larger in size, yellow in color, and full in texture. The shell of almonds is relatively hard. The kernel is flat in shape, with one end rounded and the other end slightly pointed. There are obvious grooves on the surface. The color of the shell ranges from light brown to dark brown.

3. Taste and nutrition: Almond kernels have a mellow taste, slightly milky aroma, and are rich in protein, fat, dietary fiber, vitamin E, B vitamins, etc. Almonds have a relatively crisp texture, may have a slightly bitter taste, and are rich in monounsaturated fatty acids (such as oleic acid), vitamin E, minerals (such as calcium, magnesium), etc.