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Related to bitter almond: bitter almond oil



almond oil
used topically as an emollient.
almond shells
causes abomasal impaction in stall-fed cattle where the shells are added to the ration as a roughage supplement.

Patient discussion about almond

Q. how many 1. calories 2. good vs bad fat 3. protein does 1 cup of whole milk have compared to 1 cup of almonds?

A. Each almond has 7 calories. A cup of almonds has 680 calories, Total Fat: 60g, out of which 3.9g are Saturated Fat (=bad fat), Carbs: 24g, Protein: 24g.
1 cup of 2% milk has 130 calories, Total Fat: 5g, out of which 3g are Saturated Fat (=bad fat), Carbs: 13g, Protein: 8g.
Here is the nutrition value of different kinds of milk as well:

More discussions about almond
References in periodicals archive ?
The almond paste used in the royal icing of many traditional English wedding cakes incorporates both sweet and bitter almonds in order to represent the newlyweds' bittersweet life ahead.
To serve, place a bitter almond gratin in the center of a plate.
An inviting richness with a slight bite of bitter almonds.
Perhaps you can find some solace in the concept provided by quantum physics that you also made the right decision - the soup is delicious, the shoes are a hit, the medal you win for bomb disposal is not posthumous, and the tea your spouse brings you doesn't seem to taste of bitter almonds.
Bitter almonds have anti-cancer compounds like amygdaline; but their consumption should not exceed one or two kernels.
Not to mention a cup of rabbit-poo tea or a plate of bitter almonds and dried eel.
But then I read somewhere that if you are using the London Underground and you smell bitter almonds, start breathing through your hanky.
In the Middle Ages, one `cure' involved consuming raw eel and bitter almonds, which is enough to make you give up the bevvy for ever.
Plant source foods that are high in B17, but do not cause cyanide toxicity in "tiny amounts," are the following (suggested ways of intake in parentheses): apricot and peach nuts (one to two crushed nuts in tea), a few bitter almonds (whole or in tea), apple seeds (2 or 3 in tea), black cherry bark (tea), borage (tea), plum pit (crushed in tea), red clover (tea), cherry pits (crushed in tea), and yew bark (tea).
n In the Middle Ages, people ate bitter almonds and raw eel to scare off hangovers while in the 19th century chimney sweeps drank warm milk with a teaspoon of soot.
By the time they detected its smell - similar to bitter almonds - it would have been too late.
The dried bitter almonds are used to flavour cakes, pastries, confectionery and to make essence.