Although the almond tree is not an exclusive "privilege" of the Mediterranean area, its most common species is the one that grows in the wider paramesogean zone. This is why its fruit has been popular since ancient times and today's known cultures of Europe and the Middle East (Hittites, Greeks, Egyptians, Romans etc.).
Today, almond continues to hold a dominant position in our cooking and pastry making and to benefit us with its nutritional properties. Because it is a very good source of vitamin E, fiber, protein, monounsaturated fatty acids and a plethora of valuable minerals for the body (potassium, phosphorus, magnesium, calcium, iron, selenium, zinc, copper). It also contains two nutrients vital to the brain, riboflavin and L-carnitine.
All of the above are not only beneficial for our brain function, but also for a number of other functions of the body: the antioxidant components of the almond contribute to the strengthening of our immune system, while its various components protect against intestinal dysfunctions, cardiovascular diseases and degenerative diseases. It is also famous for its help for the right levels of insulin in the blood and for the health of our bones and teeth.
