Are raw almonds the same as natural?

While natural and raw almonds may look the same, they're actually different. Raw almonds haven't undergone any cooking process, while natural almonds have intact skin, but they may still be cooked. Answering the question: “What are raw almonds? requires a subtle change in your understanding of what the word “raw” means, because in the case of almonds, “raw” means something else. When you talk about almonds, raw may not mean what you think.

Raw and natural almonds are not the same thing. Almonds are a healthy, portable snack. Natural almonds still have their skin, whether they're cooked or not. Raw almonds are commonly referred to as natural almonds because they are in their natural state.

These almonds are not cooked in an extra way to separate the nut and skin, which is why they are called raw almonds. Here's a guide to natural almonds. Almonds, whether raw or roasted, provide more than 100 percent of the recommended daily intake of vitamin E, as well as two-thirds of the riboflavin and approximately 17 percent of the niacin you need each day. By law, all almonds produced in the United States must be pasteurized, even if they are labeled “raw.” A serving of raw almonds has 30.7 grams of these healthy lipids and a serving of roasted almonds has 31.3 grams.

In the world of producers and manufacturers of almond products, the word “raw” means something subtly different from what it normally means elsewhere. Many people are confused about what raw almonds really are, and this is completely and completely understandable. I hope you know a little more about almond processing than you did when you started reading this post. About 80% of the world's almonds come from California and they also produce about 100% of the commercial supply in the U.S.

UU. After these outbreaks, the California almond community conducted research and discovered that there is a low level of presence of salmonella found naturally in soil throughout the California almond-growing region, leading to a low risk of salmonella contamination in almonds, a California Almond Board spokesperson explains to Extra Crispy in an email. In the case of almonds, “raw” means something like not having gone through an additional cooking process to whiten and remove the skin from the flesh of the nuts. Almonds are the only nut or seed that must be pasteurized, and all of this dates back to a couple of incidents in the early 2000s, in which there were outbreaks of salmonella caused by poor handling of truly “raw” almonds.

People usually offer roasted almonds in snack trays, but raw almonds have some advantages over roasted almonds. But for most of us, a line that divides what is raw from what is cooked is fairly easy to understand and clear to define. If you've ever spent time reading about food on the Internet, there's a good chance you've found at least a couple of articles extolling the health benefits of raw almonds. The California Almond Board insists that “no, there are no side effects when used safely as a surface treatment for effective pasteurization.

The objective is to ensure, through steam pasteurization, that almonds do not transmit bacteria from the fields to consumers.

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