Almonds from Spain, sprouted in our factory in Uetendorf
The almonds are soaked and sprouted during a process that lasts several houers and are constantly observed during this time. Once they have sprouted, they are dried for 24 hours in a specially constructed dryer, which uses fresh air and has a maximum temperature of 42 °Celsius.
Sprouting the nuts neutralises the phytic acid (which can hinder the body’s ability to absorb nutrients), meaning the body can better digest the nuts and more nutrients can be absorbed. This process also means that the concentration of nutrients is significantly increased (1.5-2.0 times).
Laboratory analysis and evaluation
To test this information, we analyzed the almonds in its raw and germinated state, with focus on two nutrients, magnesium and calcium.
|Magnesium mg/kg||Calcium mg/kg|
|Almonds not sprouted||1140||1430|
* Measurement made by Wessling Group AG.
Almonds have an alkaline effect on the body. They are an excellent source of unsaturated fatty acids, minerals (for example magnesium, calcium, and copper), B vitamins, and vitamin E.