Vitamins in Almond Flour

Traditionally thought of as a nut, the almond is actually a fruit by botanical standards, and a popular one at that: As of 2006, the harvest and production of almonds worldwide was almost 2 million tons. Besides tasting great on their own or as part of a recipe, almonds are loaded with a number of vitamins, minerals and antioxidants. When almonds are ground into a fine powder, the almond flour produced is a good white or wheat flour alternative for those with a gluten intolerance.

Vitamin E

• There are approximately 7.4 grams of vitamin E, also known as alpha-tocopherol, in one ounce of almonds. This is half of the recommended daily allowance of vitamin E. Almond flour is an excellent alternative way to ingest large amounts of Vitamin E without eating repeated fistfuls of raw almonds, especially important for those who suffer from diverticulitis.

  Vitamin E is necessary for healthy tissue and blood cells, and also lowers the risk of heart disease and some cancers.

Protein

• Almonds are loaded with 6 grams of easily digestible protein per 1-oz. serving of almonds. They are particularly rich in the amino acid arginine, which is helpful towards reducing the risk of coronary disease. Additionally, the protein in almonds helps build and maintain muscle tissue, keeps organs healthy and functioning, and is used by the body for energy.

Calcium

• The bone-density boosting properties of calcium are quite prevalent in almonds, with 1 oz. of almonds possessing approximately 70 mg of calcium.

  In addition to bone health, calcium is used by the body for muscle contraction and neurotransmitter efficiency.