| ≥1 piece |
Certificate Of Analysis
Product Name | Organic Almonds | MOQ | 1000kg |
Plant part | Almond | Latin Name | Semen Armeniacae |
Batch Number | BOA1508201 | Issue Date | 2015/07/28 |
Item | Specification | Test result | Test Method |
Amygdalin | ≥20% | 20.12% | UV |
Organoleptic |
| ||
Appearance | Yellow-Brown,clean | Complies | Visible |
Taste & Odor | Characteristic | Complies | Visible |
Physical & Chemical control |
| ||
Ash | <10% | 3.85% | Physical |
Moisture | <12% | 7.22% | Physical |
Heavy Metals | Total <10ppm Pb<3ppm As<2ppm Hg<1ppm Cd<1ppm | Complies | ICP-MS |
Microbiological control |
| ||
Plate count | <100,000CFU/G | 45500cfu/g | CP2010 |
Yeast & mold | <100CFU/G | 21cfu/g | CP2010 |
Coliform | Negative | Complies | CP2010 |
E.coli | Negative | Complies | CP2010 |
Storage | Store in a well-closed container, away from moisture | ||
Packing | Packed in 25kg /fiber bag or carton. | ||
ECIFICATION OF RAW ALMOND NUTS
Flavor: Typical pleasant almond flavor, Mildly astringent.
Color: Medium tan/brown.
Sizes Available: 18-20, 20-22. 22-24. 23-25. 25-27, 27-30, 30-32, 32-34
Moisture: Max 6 %
Purity: Around 99.00 %
Broken almond: Max5 %
Bad almond of obscure: 5%
Aflatoxins: Max 5PPB
E. coli: < 3/g
Salmonella: Negative/375g
Aflatoxin: <20 ppb
Calories: 645 kcal
Calories from Fat: 485 kcal
Total Fat: 53.9g
Saturated Fat: 4.0g
Total Carbohydrates: 17.8g
Sugar: 4.5g
Dietary Fiber: 10.5g
Protein: 22.5g
VARIETY OF ALMONDS
ALMOND LARGUETA
ALMOND COMUNAS
ALMOND MARCONA
Non Pareil,
Butte, Monterrey,
California
Carmel
Padre
Sonora
SIZES OF ALMONDS
Unpeeled
Shelled
- 10/11mm
- 11/12mm
- 12/13mm
- 13/14mm
- B/14 mm
- S/14 mm
- S/15 mm
Shelled & Blanched
- 12/14mm
- 13/14mm
- 14/16mm
- S/14 mm
- S/15 mm
- S/16 mm
INTRODUCTION
Almonds originated in the warm desert areas of westerrn Asia, from which they gradually spread to the warm, dry regions of the Mediterranean basin.
The almond is known as the queen of roses. In the middle ages servants included them in royal banquets to assist in the digestion and consequently the indulgence of their masters.
COMPOSITION AND HEALTH BENEFITS
NUTRITIONAL COMPOSITION OF ALMONDS
Calorific content (kcal) | 576.0 | ||
Proteins (g) | 19.0 | ||
Carbohydrates (g) | 4.8 | ||
Fibre (g) | 15.0 | ||
Total fat content (g) | 53.5 | ||
Fatty acids | saturates (g) | 4.2 | |
unsaturates | monounsaturates (g) | 36.6 | |
polyunsaturates (g) | 10.0 | ||
Cholesterol (mg) | 0 | ||
Vitamin E (mg)* | 26.18 | ||
Calcium (mg)* | 248.0 | ||
Phytosterols (mg)* | 120.0 | ||