}

Nuts, almonds

  • Modifies these bacteria
  • USDA Food Composition Databases Search
    ClassName mg/gramOther Notes
    Anthocyanidins Cyanidin 2.46
    Flavan-3-ols (-)-Epicatechin 0.6
    (-)-Epigallocatechin 2.59
    (+)-Catechin 1.28
    Flavanones Eriodictyol 0.25
    Naringenin 0.43
    Flavonols Isorhamnetin 2.64
    Kaempferol 0.39 - MAST CELL STABLIZER
    Quercetin 0.36 - MAST CELL STABLIZER
    Nutrient Alanine 0.999
    Arginine 2.465
    Ash 2.97
    Aspartic acid 2.639
    Betaine 0.5
    Calcium, Ca 269
    Carbohydrate, by difference 21.55
    Carotene, beta 1
    Choline, total 52.1
    Copper, Cu 1.031
    Cystine 0.215
    Energy 2423
    Energy 579
    Fiber, total dietary 12.5
    Folate, DFE 44
    Folate, food 44
    Folate, total 44
    Fructose 0.11
    Galactose 0.07
    Glucose (dextrose) 0.17
    Glutamic acid 6.206
    Glycine 1.429
    Histidine 0.539
    Iron, Fe 3.71
    Isoleucine 0.751
    Leucine 1.473
    Lutein + zeaxanthin 1
    Lysine 0.568
    Magnesium, Mg 270
    Maltose 0.04
    Manganese, Mn 2.179
    Methionine 0.157
    Niacin 3.618
    Pantothenic acid 0.471
    Phenylalanine 1.132
    Phosphorus, P 481
    Potassium, K 733
    Proline 0.969
    Protein 21.15
    Riboflavin 1.138
    Selenium, Se 4.1
    Serine 0.912
    Sodium, Na 1
    Starch 0.72
    Sucrose 3.95
    Sugars, total 4.35
    Thiamin 0.205
    Threonine 0.601
    Tocopherol, beta 0.23
    Tocopherol, delta 0.07
    Tocopherol, gamma 0.64
    Total lipid (fat) 49.93
    Tryptophan 0.211
    Tyrosine 0.45
    Valine 0.855
    Vitamin A, IU 2
    Vitamin B-6 0.137
    Vitamin E (alpha-tocopherol) 25.63
    Water 4.41
    Zinc, Zn 3.12

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