WELCOME FROM THE
ALMOND BOARD
NUTRITION
BULLETIN
IN THIS FIRST ISSUE OF THE
YEAR, WE ARE HAPPY TO SHARE:
• Fascinating new research about the
accurate calorie content of almonds
• An infographic to illustrate
the new findings
• A healthy recipe for the new year
• An update from the California almond
orchard – our commitment to zero waste
• Finally, New Year’s wishes from
the Almond Board of California
Almonds have always been a smart, satisfying, healthy
snack – now, new research from scientists at the US
Department of Agriculture, funded by the Almond
Board of California, offers your clients and patients
one more reason to crunch-on: fewer calories!
RESEARCH
UPDATE: THE
SKINNY ON
ALMOND
CALORIES
100%
17%
25% 19%
25% fewer
calories in
whole natural
(unroasted)
almonds.
19% fewer calories in
whole roasted almonds
The study, published in the journal Food and
Function, shows that different forms of almonds–
roasted or unroasted, whole or chopped–provide
fewer calories than thought and that the number of
calories is largely dependent on form. Compared
to the number of calories listed on nutrition labels,
study participants actually absorbed 25% fewer
calories from whole unroasted almonds and 19%
fewer calories from whole roasted almonds.
In a nutshell, researchers expanded upon the traditional
method used to determine calories by measuring the
number of calories actually digested and absorbed
from various forms of almonds. The resulting data
showed that, with the exception of almond butter, all of
the almond forms analysed provide fewer calories than
traditional methods of calculating calories have shown.
0%
0% fewer calories
in almond butter
17% fewer
calories in
chopped
roasted
almonds.
50%
10%
Whole
Unroasted
Almonds
Whole
Roasted
Almonds
Chopped
Roasted
Almonds
Almond
Butter
Why the discrepancy between the two methods
of determining calories? The Atwater method of
calculating calories may overstate the calories
from almonds because it doesn’t account for
bioavailability. The chewing process does not
completely break down almond cell walls, leaving
a portion of the cells intact and unabsorbed
during digestion. Mechanical processes, such as
roasting, chopping and grinding, as well as the act
of chewing, disrupt almond cell walls and affect
particle size and therefore, calorie availability, too.
According to David Baer, PhD, “Calories are created
equal but their availability from foods is not equal.
These new findings confirm that we actually get fewer
calories than we thought from almonds, whether
they are whole or chopped, roasted or unroasted,
and the amount of calories absorbed is mostly
dependent on the form of almonds consumed.”
Dr. Baer presented this research at a recent USDA Agricultural Research Service Seminar
Series. Further research is needed to better understand the results of this study and how
this method of measuring calories could potentially affect the calorie count of other foods.
Almonds have always been a heart-smart and weight-wise snack. The news that almonds
provide fewer calories than thought makes them an even more attractive choice for clients and
patients looking for smart, satisfying snacks to help them stay on track with their health goals.
Click here to view the full research.
For those on the go, this almond and
ginger combo packs a real punch!
INGREDIENTS:
• 120g whole natural almonds
• 1 tbsp caster sugar
• 1/2 tsp ground ginger
PREPARATION: Heat the almonds in a
dry frying pan for 1-2 minutes to toast
them, then add the sugar and ginger,
tossing to coat. Cool, then share between
4 dishes, sealable pots or food bags. Enjoy
as a healthy nibble with a fiery finish!
NEW YEAR
SNACK
INSPIRATION:
ALMOND &
GINGER
TIP: For extra kick, peel a thumb-sized piece
of fresh root ginger and slice very thinly
(shaving with a peeler works well). Put into
a frying pan with 2 tbsp water and 2 tbsp
caster sugar and boil down until the water
evaporates and the ginger caramelizes
slightly. Cool, then add to the almonds.
Did you know that in addition to the almond
kernels we love to eat, almond trees also grow
“coproducts”? This includes hulls and shells
that protect the nut during its development, as
well as the woody biomass of the tree itself.
UPDATE FROM
THE ORCHARD:
OUR
COMMITMENT
TO ZERO WASTE
The California almond community has always taken
responsibility for these coproducts, ensuring that
they’re put to beneficial use, rather than sent to a
landfill. However, the changing market for these
products has led Almond Board of California to focus
research investment on new uses which address
manufacturing needs across several industries,
among them food, automotive, pharmaceutical and
plastics. This brings value to the California almond
community, the economy, the local environment, and
supports almonds on their journey to zero waste.
For more information on current and future uses
of almond coproducts, click here to download
the infographic - Using Everything the Orchard
Grows: Our Commitment to Zero Waste.
Happy New Year from the Almond Board of California,
we wish you a wonderful 2017. If you need any tins or
resources for patients, please don’t hesitate to ask us.
Finally, whether you say ‘allmond’ or ‘ahhmand’,
make sure to check out our fun holiday video here.
HAPPY NEW
YEAR FROM
THE ALMOND
BOARD!
FOLLOW US
1 Gebauer SK, Novotny JA, Bornhorst GM and Baer DJ. Food processing and structure impact the
metabolizable energy of almonds. Food & Function. 2016;7(10):4231-4238.