Almonds are nutrient-dense. They are rich in healthy fats, protein, fibre, vitamins, and minerals. However, the skin of almonds contains certain anti-nutrients such as tannins and phytic acids. These can inhibit nutrient absorption and make almonds difficult to digest. These anti-nutrients bind with minerals such as calcium, iron, and zinc and the body is unable to absorb these nutrients. Dry roasting almonds can help reduce the level of anti-nutrients present in the skin, making them more digestible.
Smart Ways to Enjoy Dry Roasted Almonds
• Salted almonds contain sodium from the salt. Too much of it can cause hypertension. Consuming raw, unsalted almonds or lightly salted almonds will reduce sodium intake.
• Soaking almonds overnight or blanching them to remove the skin will remove anti-nutrients and improve digestibility.
• Roasting almonds at high on high heat can result in the formation of acrylamide, a potentially harmful compound. Try almonds that have been roasted at low temperatures.
• Try to pair it with a protein source, such as a hard-boiled egg or cheese, to improve glucose stability.
• Avoiding flavoured or coated almonds will reduce added sugar and salt intake.
Roasted almonds contain protein, healthy fats, and fibre. Almonds also contain magnesium, which reduces insulin resistance. They are excellent for diabetics and those who may be pre-diabetics. The high magnesium content is ideal for such people.
