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    "slug": "mandel-prunus-dulcis",
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    "title": {
        "rendered": "Almond (Prunus dulcis)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Almond (Prunus dulcis)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Prunus dulcis<small>Rose family (Rosaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Botanical<\/div>\n<div class=\"v\">No nut<small>the kernel of a stone fruit<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, mild<small>Bitter almonds are bitter and poisonous<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Western Asia<small>related to peach and apricot<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Vitamin E and magnesium<small>A handful covers about half of the vitamin E requirement.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">bitter almonds<small>contain a lot of amygdalin<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The almond is the vitamin E nut \u2013 even though it&#039;s not botanically a nut at all. A handful provides well over half of the daily requirement of vitamin E, along with magnesium, protein, and fiber, and studies have shown it lowers cholesterol. Sweet almonds are safe to eat, while bitter almonds should only be consumed in very small quantities for baking.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The kernel from the peach relative<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/lebensmittel-mandel.jpg\" alt=\"Mandeln in einer Holzschale\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Almond, peach, apricot and cherry are close relatives - with almonds, you only eat the kernel instead of the flesh.<\/p>\n<p class=\"ea-drop\">Wild almonds are bitter and poisonous. In Western Asia, several thousand years ago, a sweet variety without amygdalin arose through a single genetic mutation; humans selectively propagated these trees. Almonds were found in Tutankhamun&#039;s tomb, and in the Old Testament, Aaron&#039;s staff is depicted with almond blossoms.<\/p>\n<p>Today, most of the world&#039;s almond harvest comes from California, where cultivation is controversial due to high water consumption and the need for pollination by millions of rented beehives. European almonds grow in Spain, Italy, and Greece. In the Palatinate region of Germany, almond trees blossom every spring, forming a pink ribbon along the wine route.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the almond does for you<\/h2>\n<p class=\"ea-drop\">Almonds are particularly rich in <strong>Vitamin E<\/strong> (approximately 25 mg per 100 g), a fat-soluble antioxidant that protects cell membranes. It also contains monounsaturated fatty acids, protein (approximately 21 percent), and dietary fiber., <strong>magnesium<\/strong>, Calcium, riboflavin and polyphenols in brown skin.<\/p>\n<p>A meta-analysis of controlled studies found that almonds lower total and LDL cholesterol without affecting HDL. They are very satiating and slow the rise in blood sugar after a meal. In the PREDIMED study, almonds were part of a daily nut mix that reduced the risk of cardiovascular events.<\/p>\n<p>In contrast, supermarket almond milk usually contains only 2 to 7 percent almonds - it hardly offers the nutrients of the whole almond.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 25 mg<\/b><span>Vitamin E per 100g almonds<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 21 %<\/b><span>protein<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 270 mg<\/b><span>Magnesium per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>5 - 10<\/b><span>Bitter almonds can be dangerous for children<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the almond<\/h2>\n<p>Almonds consist of approximately 50 percent fat, predominantly <strong>oleic acid<\/strong> like olive oil, plus protein, fiber, <strong>Vitamin E<\/strong> (Alpha-tocopherol), magnesium, calcium, potassium, riboflavin, copper, and manganese. Brown skin contains flavonoids and phenolic acids.<\/p>\n<p><strong>bitter almonds<\/strong> Bitter almonds contain amygdalin, which the body converts into hydrogen cyanide. Even a few raw bitter almonds can be life-threatening for children, and several dozen for adults. Some of the hydrogen cyanide is destroyed during baking. Sweet almonds contain virtually no amygdalin.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the almond stronger<\/h2>\n<p>Almonds like roasting, honey, orange and vegetables - and the skin should stay on.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\"><i>with skin<\/i><\/div>\n<p>The brown skin contains the most polyphenols - prefer unpeeled almonds.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Vitamin E<\/span><\/p>\n<div class=\"mit\">with <i>Salad &amp; Vegetables<\/i><\/div>\n<p>Vitamin E is fat-soluble and is well absorbed with food - sliced almonds over salad or broccoli.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\"><i>roasted<\/i><\/div>\n<p>Briefly roast in a dry pan - more aromatic and crispier.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sweet<\/span><\/p>\n<div class=\"mit\">with <i>Orange &amp; Honey<\/i><\/div>\n<p>Almond and orange cake, almond pastries with honey.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Breakfast<\/span><\/p>\n<div class=\"mit\">with <i>Oats &amp; Berries<\/i><\/div>\n<p>Almonds in porridge or almond butter on bread.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\"><i>soaked<\/i><\/div>\n<p>Almonds soaked overnight are softer and easier to chew.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">bitter almond<\/span><\/p>\n<div class=\"mit\">not <i>Snacking on raw bitter almonds<\/i><\/div>\n<p>Only use sparingly as a flavoring or bake in very small quantities - out of reach of children.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">allergy<\/span><\/p>\n<div class=\"mit\">not at <i>Almond allergy<\/i><\/div>\n<p>Almonds are a relevant allergen; cross-reactions with birch and stone fruit are possible.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Mold<\/span><\/p>\n<div class=\"mit\">not <i>moldy or rancid<\/i> almonds<\/div>\n<p>Aflatoxins - throw them away.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">toddlers<\/span><\/p>\n<div class=\"mit\">not <i>whole almonds<\/i><\/div>\n<p>Choking hazard - only use when ground or as a puree.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>unlimited<\/i><\/div>\n<p>Approximately 600 kcal per 100 g - a handful a day.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Oxalate<\/span><\/p>\n<div class=\"mit\">not in quantities at <i>Oxalate stones<\/i><\/div>\n<p>Almonds contain a lot of oxalate.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Roasted almonds<\/span><span class=\"w\">With a little salt and rosemary.<\/span><\/li>\n<li><span class=\"g\">Almond butter<\/span><span class=\"w\">Grind roasted almonds in a blender for a long time.<\/span><\/li>\n<li><span class=\"g\">almond milk<\/span><span class=\"w\">Mix soaked almonds with water, then strain.<\/span><\/li>\n<li><span class=\"g\">Broccoli with almonds<\/span><span class=\"w\">Almond flakes fried in butter.<\/span><\/li>\n<li><span class=\"g\">Trout meuni\u00e8re with almonds<\/span><span class=\"w\">The classic.<\/span><\/li>\n<li><span class=\"g\">Almond and orange cake<\/span><span class=\"w\">Made with ground almonds, without flour.<\/span><\/li>\n<li><span class=\"g\">Romesco<\/span><span class=\"w\">Catalan sauce made with peppers and almonds.<\/span><\/li>\n<li><span class=\"g\">marzipan<\/span><span class=\"w\">Almonds and powdered sugar.<\/span><\/li>\n<li><span class=\"g\">Ajo blanco<\/span><span class=\"w\">Cold Spanish almond and garlic soup.<\/span><\/li>\n<li><span class=\"g\">Roasted almonds<\/span><span class=\"w\">Caramelized in sugar and cinnamon.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Almonds with their skins on stay fresh longer than blanched ones. To remove the skins, briefly pour boiling water over them \u2013 then the skins will slide off.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Sweet almond oil for dry skin<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Almond oil care<\/h3>\n<ol>\n<li>Use cold-pressed sweet almond oil (from a pharmacy or drugstore).<\/li>\n<li>After showering, massage a few drops onto slightly damp skin.<\/li>\n<li>Apply a thin layer to chapped hands in the evening and put on cotton gloves.<\/li>\n<li>For a baby massage, warm your hands with the oil and massage gently.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For dry, sensitive skin, chapped hands, baby massage, and as a base oil for homemade skincare products. Sweet almond oil is mild, absorbs well, and is one of the best-tolerated plant oils.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>As needed. If there is a family history of nut allergies, consult a doctor before using on your baby. Do not use bitter almond oil \u2013 that is something different.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The almond (<strong>Vatada<\/strong> or <strong>Badam<\/strong>In Ayurveda, almonds are considered sweet, heavy, oily, and warming \u2013 a tonic for the nerves, brain, and fertility. Traditionally, almonds are soaked overnight and eaten peeled because the skin is considered irritating.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the almond is classified similarly to the sweet apricot kernel: sweet and neutral, it is said to moisten the lungs, soothe coughs, and moisten the intestines. The bitter apricot kernel (<strong>Ku Xing Ren<\/strong>) is, on the other hand, a dosed, toxic drug.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Bitter almonds:<\/strong> Contains amygdalin (cyanide) - do not eat raw, keep out of reach of children.<\/li>\n<li><strong>Allergy:<\/strong> Almonds are a relevant allergen.<\/li>\n<li><strong>Toddlers:<\/strong> Whole almonds pose a choking hazard.<\/li>\n<li><strong>Oxalate:<\/strong> Use moderately if you have kidney stones.<\/li>\n<li><strong>Apricot kernels:<\/strong> Bitter apricot kernels are falsely sold as a cancer cure - they are poisonous and ineffective.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/walnuss-juglans-regia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">walnut<\/span><span class=\"d\">The Omega-3 nut.<\/span><\/a><a href=\"\/en\/wiki-archiv\/orange-citrus-sinensis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Orange<\/span><span class=\"d\">For almond-orange cake.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kirsche-prunus-avium\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cherry<\/span><span class=\"d\">The relative with the same aroma.<\/span><\/a><a href=\"\/en\/product\/magnesiumcitrat\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Magnesium citrate<\/span><span class=\"d\">When the magnesium is insufficient.<\/span><\/a><a href=\"\/en\/product\/jojobaoel\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Jojoba oil<\/span><span class=\"d\">Another mild skin oil.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">For roasted almonds.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Musa-Veloso K et al. <em>The effects of almond consumption on fasting blood lipid levels: a systematic review and meta-analysis of randomized controlled trials.<\/em> Journal of Nutritional Science 2016; 5:e34.<\/li>\n<li>Barreca D et al. <em>Almonds (Prunus dulcis Mill. DA Webb): a source of nutrients and health-promoting compounds.<\/em> Nutrients 2020; 12(3): 672.<\/li>\n<li>Estruch R et al. <em>Primary prevention of cardiovascular disease with a Mediterranean diet supplemented with extra-virgin olive oil or nuts.<\/em> New England Journal of Medicine 2018; 378(25): e34.<\/li>\n<li>Federal Institute for Risk Assessment: <em>Bitter apricot kernels and bitter almonds contain prussic acid.<\/em> Consumer information.<\/li>\n<li>USDA FoodData Central: <em>Nuts, almonds<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Mandel (Prunus dulcis) Botanischer Name Prunus dulcisRosengew\u00e4chse (Rosaceae) Botanisch Keine Nussder Kern einer Steinfrucht Geschmack S\u00fc\u00df, mildBittermandeln bitter und giftig Herkunft Vorderasienverwandt mit Pfirsich und Aprikose Bekannt f\u00fcr Vitamin E und Magnesiumeine Handvoll deckt gut die H\u00e4lfte des Vitamin-E-Bedarfs Wichtig Bittermandelnenthalten viel Amygdalin Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda<\/p>",
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