Rich tasting, gas fire, infrared roasted organic almonds misted with Eden imported organic tamari soy sauce. Low sodium, rich in magnesium, and a good source of healthy fiber and protein. A satisfying and delicious snack food any time. Reclosable standing pouch
Certified organically grown whole almonds (with their nutritious skins on) are dry roasted and lightly coated with organic EDEN Tamari Soy Sauce at our AIB rated Superior, Michigan facility. EDEN Tamari Roasted Almonds are then allowed to naturally air dry before packaging in convenient, protective, resealable bags.
EDEN Tamari Roasted Almonds are an excellent source of magnesium and a good source of dietary fiber, protein, and phosphorus. They are cholesterol free, and low in sodium. Although they are high in fat, they are low in saturated fat (1g), and higher in healthy monounsaturated (7g) and polyunsaturated (3.5g) fats.
Most roasted nuts are highly salted with poor quality refined salt. Also many are oil roasted in inferior quality oil. EDEN Tamari Roasted Almonds are dry roasted with their skins on and are lightly salty, 65 mg per serving. EDEN Tamari Roasted Almonds contain no added oils, additives, coloring agents, or preservatives.
There are many health benefits associated with eating almonds. Researchers at Tufts University in Boston found that most of the nutrients in almonds and their skins, when eaten together, may offer a significantly higher amount of protection than when the skin and meat of the almond are not consumed together. Studies at the University of California confirmed this and suggest that there are antioxidant compounds in the almond skin in addition to naturally occurring vitamins that may provide positive health benefits when eaten with the meat of the almond. At Kings College in London research showed that we may actually be getting less fat from almonds than was previously thought. According to the study the cell wall of the almond may play an important role in the way the body absorbs the fat of the almond. Since chewing almonds breaks down the cell wall but at the same time leaves some of the almond intact. Dr. Karen Lapsley, senior nutritionist for the Almond Board of California says, "This is exciting new research. Because some of the almond remained intact not all of the fat was released for digestion. This suggests that almonds may be a lower calorie food than suspected because not all of the calories from fat are absorbed."