Waseem Khalid¹*, Fareed Afzal¹, Ravi Prakash Jha², Nageen Afzal¹, Muhammad Zubair Khalid¹, Talal Shoaib³, Ramish Akram⁴, Poonam Gill⁵, Afifa Aziz¹, Noman Aslam¹ and Areeg Azhar¹

¹Department of Food Sciences, Government College University, Faisalabad, Pakistan
²Department of Community Medicine, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India
³Center for Agricultural Biochemistry and Biotechnology, University of Agriculture, Faisalabad, Pakistan
⁴Department of Rehabilitation Sciences, The University of Faisalabad, Pakistan
⁵National Institute of Food Science and Technology, University of Agricultural Faisalabad, Pakistan

*Corresponding Author: Waseem Khalid, Department of Food Sciences, Government College University Faisalabad, Pakistan. E-mail: waseemkhalid@gcuf.edu.pk

Received: May 21, 2021; Published: June 11, 2021

Abstract

Almond belongs to plant-based food and is botanically called Prunus dulcis. The edible part of the almond is the seed that is composed of different nutritive and non-nutritive components. Almond seed consists of fat, protein, carbohydrates, vitamins, minerals, antioxidants and phenolic compounds. These compositional constituents of almond seed play important role in the human body. It is helpful in heart disease and diabetes because it is a good source of antioxidants and polyphenols that prevents inflammation of cells. Almond seed fiber is suitable for preventing constipation. Conclusively, its seeds are composed of many beneficial components that can reduce the chances of diseases.

Keywords:Almond; Vitamins; Minerals; Phenolic Compounds; Health Benefits

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Citation

Citation: Waseem Khalid., et al. “Almond (Prunus dulcis): A Nutritive Dense Dry Fruit".Acta Scientific Nutritional Health 5.7 (2021): 38-46.

Copyright

Copyright: © 2021 Waseem Khalid., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.