The almond has always been the queen of dried fruits, the symbol of life, fertility and health. It's nutritive qualities are such that almonds have been a powerful presence in the diets of most civilizations thoughout history.
It is the oleaginous seed which is lowest in saturated fat acids and highest in unsaturated fat acids, such as oleic acid, which is an important source of “good cholesterol”.
To manufacture almond puree we dry the nut on a wood fire then grind it at a low temperature. The drying process improves the digestibility of the nut and preserves precious unsaturated fat acids.
Whole almond puree is rich in proteins, calcium, magnesium, Vitamin E and Vitamin B, making it a precious resource for all diets.

Uses: Whole almond puree may be used as a spread but is mainly used diluted in cooking. Thanks to its essential amino-acids, it is a good supplement to cereals. It should be eaten daily by vegetarians. It is a useful supplement in the nutrition of young children.

Recipe idea : Spaghetti sauce
Keep a little of the pasta's cooking water at the bottom of the pan, add 1 or 2 tablespoonfuls of almond puree, basil, garlic, salt, pepper and any other spicing you wish. Mix well while still hot and serve immediately.

Average nutritional values (per 100g)
Energy 2558 KJ or 612 Kcal
Proteins 20.3 g
Carbohydrates 13.8 g
Fat 53.8 g
- saturated 4.7 g
- unsaturated 49.1 g
Fibre 7 g
Vitamin E 24 mg
Sodium 4.18 mg
Potassium 440 mg
Phosphorous 440 mg
Calcium 250 mg
Magnesium 240 mg
Copper 0.95 mg
Iron 2.76 mg

GROSS WEIGHT: 536 g