Almonds, their nutrients, uses and leftover parts from production
What it found
Almonds contain vitamin E and have been linked to better heart health in people.
They are the tree nut least likely to trigger allergies.
What they found
Studies in people
Heart health in people
Research in people showed benefits for lowering the chance of heart disease and improving blood vessel health.
Lowest allergy risk
Among all tree nuts, almonds are the least likely to cause an allergic reaction in people.
Other findings
Vitamin E content
Almonds hold high amounts of vitamin E, which the authors describe as promoting health.
Cyanide-related compounds
Almonds hold only very small amounts of cyanogenic glycosides, which are natural plant chemicals related to cyanide.
Using leftover parts
California alone produced 3.12 billion pounds of almond kernels in 2020. This large output has led scientists to look at ways to use leftover hulls, shells, skins and blanch water.
What the authors conclude
- They present a summary of the chemical makeup of almond kernels, covering nutrients, plant compounds, allergens and cyanide-related substances.
- They also gather current research on finding new uses for the leftover parts created during almond production.
How it was done
Almonds are eaten widely around the world and used in many products like dairy alternatives and gluten-free flour. Production has grown a lot, creating more leftover parts that could be put to use.
The authors gathered existing research on what is inside almond kernels, including nutrients, plant compounds, allergens and tiny amounts of cyanide-related substances. They also looked at current work on using leftover parts like hulls, shells, skins and blanch water.
What it can’t tell you
- We summarised it from the abstract only.
- This work gathers past research rather than running new trials.
- It cannot prove on its own that eating almonds directly causes changes in heart health.
Who paid
- Authors work at
- University of California-Davis, USA
The paper
- Title
- The Almond ( Prunus dulcis ): Chemical Properties, Utilization, and Valorization of Coproducts
- Type
- ReviewThe authors read earlier studies and describe what they found. It isn’t a new study.
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Tomishima H, Luo K, Mitchell AE (2022). The Almond ( Prunus dulcis ): Chemical Properties, Utilization, and Valorization of Coproducts. Annual review of food science and technology. doi:10.1146/annurev-food-052720-111942PubMed 34936815DOI
Summary written 1 Oct 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error