Almond why we have to eat it


Almond is very rich in monounsaturated fats, like those found in olive oil. Numerous studies have shown that consumption of these fats lowers the risk of heart disease, reduces “bad” and improves “good” cholesterol in the blood.

In addition, the almond is a very important source of magnesium and potassium, two minerals are very important for the regulation of blood pressure (relaxing the smooth muscles) and heart rate regulation. A quarter of a cup of almond contains 99 mg of magnesium (a quarter of the daily dosage requirements) as well as 257 mg of potassium. If we add to this the content of vitamin E, which has a pronounced antioxidant activity, it can be rightly said that the almond food, which is really the heart of a year – great for prevention of cardiovascular diseases.

Studies have shown that adding almonds to a meal slows raise blood sugar levels, thus reducing the glycemic index of the entire meal, which makes it a good choice almonds in the diet which helps in the prevention of diabetes.


Almonds are a good source of manganese and copper, two trace elements that are essential cofactors of the enzyme called superoxide dismutase. This enzyme eliminates the free radicals that are produced within the mitochondria of the cell. It is rich in riboflavin (vitamin B 2), which stimulates the production of energy within cells.

Studies have also shown that diet adding almonds everyday meals more help removing excess weight, rather than the usual diet that’s low in fat and high in complex carbohydrates.

Almond is very rich in proteins (in the same unit of measure contains nearly twice as much protein from eggs), which makes it a very suitable food product for vegetarians and vegans.

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