Italian Organic Shelled Almonds
Buy online Italian organic shelled almonds with no added salt and no preservatives.
Our Italian organic shelled almonds are grown every day by loving hands, with respect for the environment and for those who work in the lands to ensure a high-quality product at a fair price.
You can buy organic shelled almonds in packs of 1 kg, and 2.5 kg, ideal for real nuts lovers.
Discover the benefits of Italian organic shelled almonds! Our analyses have shown that 100 g of organic shelled almonds contain:
- 28 mg of Vitamin E, equivalent to 233% of NRV (Nutrient Reference Value);
- 1.6 mg of Manganese, equivalent to 80% of NRV
- 1.1 mg of Copper, equivalent to 110% of NRV
Ingredients: 100% ALMONDS from organic farming. May contain traces of PEANUTS and other NUTS
|Ingredients||100% ALMONDS from organic farming. May contain traces of PEANUTS and other NUTS.|
|Weight||1 kg, 2.5 kg|
|Storage requirements||Store in a cool, dry place|
|Organic||IT-BIO-009; EU Agriculture;|
|Nutrition declaration||average nutritional values per 100 g:|
|Energy||2528 kJ / 612 kcal|
|of which saturates||4.1 g|
|of which sugars||2.0 g|
|Copper||1.0 mg (100% NRV*)|
|Manganese||2.0 mg (100% NRV*)|
|Vitamin E||28 mg (233% NRV*)|
|Source||Euro Company analysis|
|Recommendations||The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.|
|Nutrients||Copper, Manganese, Phosphorus|
|*NRV: Nutrient Reference Value||*Nutrient Reference Value|
|Label and packaging||The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.|
The almond (Prunus dulcis) is a plant of the family Rosaceae, which grows up to 5–10 m in height and is native to South-Western Asia. The flowers are white or slightly pinkish, consisting of 5 petals, and bloom usually at the beginning of the spring and, if the climate is mild, even at the end of February. The fruit is a drupe that divides into fleshy exocarp, also called the husk, which is greenish, and a woody endocarp (shell), within which it contains the seed or almond. The seed is covered by a tegument called a perisperm, whose colour varies from brown to ochre, and is very sticky when fully ripe. N/1N/17
There are two types of almond: sweet and bitter. The bitter almond, little-used as a foodstuff, contains amygdaline, which is a cyanogenetic glucoside capable of releasing hydrocyanic acid and is therefore toxic. The more bitter the almonds, the more poisonous they are. However, they are widely used in very tiny doses in recipes, for example, for amaretti, to which they give a particular and unmistakable taste.
They usually come into bloom at the beginning of spring, and, if the climate is mild, as early as the end of February.
The almond has a low purine and sodium chloride content and is, therefore, a type of food recommended for people with diabetes and those suffering from kidney disease, but it is not suitable for older people due to its acidity.
Sweet almond oil is used in the preparation of ointments, emulsions, liniments and medicinal soaps, and is also popular in perfumery and in cosmetics.
Nutspaper “Almond” 1/2008
The origin of the almond is to be found, without doubts, in Central Asia, as there are numerous wild species in all the mountain areas ranging from Tien-Shan to Azerbaijan, Turkestan, Afghanistan, and Iran.
Domestic almonds appeared in the early Bronze Age (3000–2000 BCE). An archaeological example of almonds are the fruits found in the Tomb of Tutankhamun in Egypt (about 1325 BC).C.), probably imported from the Levant.
The Romans knew the almond by the name of Greek Walnut and it was already mentioned by Virgil, Horace and Columella in their writings. The almond tree is mentioned in the Pharmacopoeia of Scribonio Largo and in the works of Pliny from the first century CE.
The geographical spread of the plant should be credited to the Romans, who brought the almond tree to the Alps and beyond. Its properties, already known or hinted at by Hippocrates, were recognized by the Arabs and spread by them in the Middle Ages throughout all the countries of the Mediterranean basin, in every official pharmacopoeia and, even more so, in folk remedies. In North America, the introduction of almonds dates back to the sixteenth century, while in Chile the plant arrived in the second half of the seventeenth century.
In Italy, today, almond growing is widespread, especially in the South and in particular in Puglia and Sicily, although some crops are also present in other regions such as Sardinia, Abruzzo, Calabria, Basilicata and Campania, although they are not used commercially. Today, the world's largest producer of almonds is California, followed by Spain and Italy. The following table lists the production of the main producer countries taking into account the harvests of the last two years.
The almond tree is regarded with great reverence in many cultures. In Hebrew its name means ‘shaken’, ‘shook’, ‘hard-working’ or ‘vigilante’, so much so that in Israel, where it is very commercialized, it is one of the first trees to bloom at the beginning of February, coinciding with Tu BiShvat, a festival also known by the name of New Year of the Trees. It is also mentioned ten times in the Bible, beginning with Genesis 43:11, where it is described as “among the best fruits.” In the pagan tradition, almond growing goes back to The Legend of the beautiful Phyllis, a princess of Thrace who was in love with Acamas. He followed the Achaeans into the war of Troy and when, after ten years of war, the survivors returned to their cities, Phyllis died of despair at not seeing her Acamas return. The goddess Athena, taking pity on this tragedy, decided to turn the princess into a beautiful almond tree. When Acamas, who had not died, returned home and heard of Phyllis’s fate, he embraced the almond tree, which returned the favour with its bare branches bursting into flower instead of sprouting leaves.
Nutspaper “Almond” 1/2008
The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
According to our analyses, 100 g Italian organic shelled almonds contain:
- Vitamin E (24 mg – 200% of NRV)
- Manganese (2.3 mg - 115% of NRV)
- Copper (1.0 mg - 100% of NRV)
Affordable price means to is offering our clients natural Italian organic shelled almonds that everybody can enjoy.
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.
We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.
Not only that: by choosing large packs of Italian organic shelled almonds you are also contributing to the reduction in the use of plastic.
You can store Italian organic shelled almonds in cool, dry places away from heat and moisture. Here are 4 useful tips:
- The best way to store natural shelled almonds is in a refrigerated environment. Nuturally organic shelled almonds can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
- The ideal container for the storage of Italian organic shelled almonds is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
- The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
- The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.