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    Almond Flour, Color : Brown, Cream, Off White

    • Packaging TypeBottle, Drum, Plastic Container
    • ColorBrown, Cream, Off White
    • Shelf Life2 Years
    • GradeFood, Pharmaceutical Grade
    • Supply TypeExporter, Supplier
    • Preferred Buyer Location All Countries Except India
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    Company Information

    • calendar Member Since 7 Years
    • building Nature of Business Exporter
    • Year of Establishment 2016

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    Product Details no_img_icon

    • Shelf Life2 Years
    • ColorBrown, Cream, Off White
    • Packaging TypeBottle, Drum, Plastic Container
    • Cultivation TypeCommon, Natural, Organic
    • PartSeed
    • VarietyCaramel,
    • CertificationFSSAI, ISO 9001:2008
    • TypeAlmond Flour
    • Cultivation TypeOrganic
    • Purity100%
    • StorageCool, Dry Place
    • StyleDried
    • GradeFood, Pharmaceutical Grade
    • Production Capacity1000ton
    • ConditionNew
    • AppearanceLight Yellow Powder
    • Extraction TypeSolvent
    • FormPowder
    • ApplicationAlmond Meal, Protein-rich Flour

    High Quality Almond Flour.

     

    SPECIFICATIONS

     

    Made from Marcona almonds

    We tailor all the orders for our clients offering different type of packing.

     

    INTRODUCTION


    Almonds originated in the warm desert areas of westerrn Asia, from which they gradually spread to the warm, dry regions of the Mediterranean basin.
    The almond is known as the queen of roses. In the middle ages servants included them in royal banquets to assist in the digestion and consequently the indulgence of their masters.

     

    COMPOSITION AND HEALTH BENEFITS

     

     

    NUTRITIONAL COMPOSITION OF ALMONDS

    Calorific content (kcal)576.0
    Proteins (g)

    19.0

    Carbohydrates (g)

    4.8

    Fibre (g)

    15.0

    Total fat content (g)

    53.5

    Fatty acidssaturates (g)

    4.2

    unsaturatesmonounsaturates (g)

    36.6

    polyunsaturates (g)

    10.0

    Cholesterol (mg)

    0

    Vitamin E (mg)*

    26.18

    Calcium (mg)*248.0
    Phytosterols (mg)*120.0

    Values in % of weight (g/100 g of foodstuff).
    Favier JC, Ireland-Ripert J, Toque C, Feinberg M. Rpertoire gnral des aliments. 
    Table de composition. INRA Ed, 1995
    * USDA. Nutrients in 100 g of tree nuts, 2002.

     

     

    Almonds have high levels of unsaturated fatty acids, which make up 93% of their total fat content. The most important if these is oleic acid. Frequent consumption of this helps toreduce levels of cholesterol in general and "bad" or LDL cholesterol, while building up "good" or HDL cholesterol. Being a foodstuff of vegetable origin, almonds do not contain cholesterol.
    Due to their high vitamin E content, almonds provide an extra dose of antioxidants, playing an important part in the prevention of coronary illness and cancer. A 30g portion of almonds provides 50% of the recommended daily amount of vitamin E. They also contain vitamin B6in smaller amounts.
    Almonds have the highest fibre content of any tree nut, which is important in facilitating and regulating colon transit, so avoiding constipation and preventing cardiovascular illness.
    Almonds are an important source of minerals such as calcium, necessary for the formation and maintenance of bones and teeth, magnesium, potassium, copper, phosphorus and zinc.


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