{|
|-
| Production<small>(million tonnes)
|-
| {{flag|USA}} || style="text-align:center;"|<center> 1.8
|-
| {{flag|Australia}} || style="text-align:center;"|<center> 0.16
|-
| {{flag|Spain}} || style="text-align:center;" |<center> 0.15
|-
| {{flag|Morocco}} || style="text-align:center;"|<center> 0.1
|-
| {{flag|Iran}} || style="text-align:center;"|<center> 0.09
|-
!'''World''' !! style="text-align:center;"|<center> '''2.92'''
|}

In the United States, production is concentrated in [[California]], with almonds being California's third-leading agricultural product, its top agricultural export in 2008,<ref>{{cite web|url=http://www.fas.usda.gov/htp/horticulture/Tree%20Nuts/2009_Almonds.pdf |title=USDA Foreign Agricultural Service 2009/2010 Almond Forecast Overview |format=PDF |accessdate=2012-03-17}}</ref> and 100% of the U.S. commercial supply. The United States is the dominant supplier of almonds. Almonds are mostly exported as shelled almonds (70%), with the remainder being either unshelled or processed.<ref>{{cite web|title=Almond Profile|publisher=Agricultural Marketing Resource Center - Partially funded by USDA Rural Research|date=March 2012|url=http://www.agmrc.org/commodities__products/nuts/almond_profile.cfm}}</ref> In 2015, [[2012–15 North American drought|environmental problems]] in California affected the almond supply, contributing to higher almond prices worldwide. Rising demand for almonds has also contributed to higher prices worldwide and increased production in California.<ref>{{cite journal |url=http://www.modbee.com/2014/01/11/3129738/water-battles-loom-as-almond-orchards.html |title=Water battles loom as orchards boom in Stanislaus County |author=J.N. Sbranti |date=11 January 2014 |accessdate=24 September 2014}}</ref><ref>{{cite journal |title=DeFranco sees highest almond & walnut prices ever |url=http://www.producenews.com/more-what-s-new/11624-defranco-sees-highest-almond-walnut-prices-ever |journal=Produce News |author=Rand Green |date=8 November 2013 |accessdate=24 September 2014}}</ref>

the [[Southern Hemisphere]],  the [[Murray River]] corridor in [[New South Wales]], [[Victoria (Australia)|Victoria]], and [[South Australia]].<ref>{{cite web|title=Where are Australian Almonds grown?|url=http://australianalmonds.com.au/enjoy/australian_almonds/where-are-australian-almonds-grown|website=Almond Board of Australia|accessdate=22 December 2015}}</ref><ref>{{cite web|url=http://www.theland.com.au/story/3580611/agri-comeback-kids-of-2014/|title=Agri-comeback kids of 2014|author=Chris Gibson=publisher=Sydney Morning Herald|date=5 February 2014}}</ref>

Spain has one of the most diverse commercial cultivars of almonds.<ref>{{cite web|url=http://www2.cita-aragon.es/citarea/bitstream/10532/1865/1/2012_107.pdf|title=Almond Cultivars in Spanish Almond Growing|publisher=Unidad de Fruticultura, CITA, Spain|year=2009}}</ref> It is grown in Spain's Catalonia, Valencia, Murcia, Andalusia, and Aragón regions and the Balearic Islands.<ref>{{cite web|url=http://www.foodsfromspain.com/icex/cda/controller/pageSGT/0,9459,35868_6908150_6912156_4446316_7826940,00.html|title=Almonds|publisher=Foods from Spain|accessdate=26 June 2013}}</ref> In [[Greece]], most of the production comes from the region of [[Magnesia (regional unit)|Magnesia]] at the area of [[Almyros]]. The most cultivated types of almonds in Greece are 'Ferragnes' and 'Texas' ('Mission'), which are known for their sweet taste and premium quality. Because of its quality, it is used as a luxury nut. In [[Turkey]], most of the production comes from the Aegean, Marmara, and Mediterranean regions.<ref>{{cite web|title=Tree nuts Annual Report - Turkey|year=2010|publisher=USDA|url=http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Tree%20Nuts%20Annual_Ankara_Turkey_9-30-2010.pdf}}</ref>

<gallery mode=packed>
</gallery>

=== Pollination ===
{{multiple image
 | width1 = 190
 | image1 = Kulturmandel unreife Früchte.JPG
 | caption1 = Young almond fruit
 | width2 = 170
 | image2 = PikiWiki Israel 7025 Amond blossom.jpg
 | caption2 = Mature almond fruit
 }}
The [[pollination]] of California's almonds is the largest annual [[Pollination management|managed pollination]] event in the world, with close to one million hives (nearly half of all [[beehive (beekeeping)|beehives]] in the USA) being trucked in February to the almond groves. Much of the pollination is managed by pollination brokers, who contract with migratory [[beekeeper]]s from at least 49 states for the event. This business has been heavily affected by [[colony collapse disorder]], causing nationwide shortages of honey bees and increasing the price of [[insect pollination]]. To partially protect almond growers from the rising cost of insect pollination, researchers at the [[Agricultural Research Service]] (ARS) have developed a new line of [[self-pollinating]] almond trees.<ref name=ARS>Alfredo Flores. "[http://www.ars.usda.gov/is/pr/2010/100406.htm ARS Scientists Develop Self-pollinating Almond Trees]". [[United States Department of Agriculture|USDA]] [[Agricultural Research Service]], April 6, 2010.</ref>  Self-pollinating almond trees, such as the '[[Tuono]]', have been around for a while, but their harvest is not as desirable as the insect-pollinated California 'Nonpareil' almond tree. The 'Nonpareil' tree produces large, smooth almonds and offers 60–65% edible kernel per nut. The 'Tuono' has thicker, hairier shells and offers only 32% of edible kernel per nut, but having a thick shell has advantages. The 'Tuono’s' shell protects the nut from threatening pests such as the [[Amyelois transitella|navel orangeworm]]. ARS researchers have managed to crossbreed the pest-resistant 'Tuono' tree with the 'Nonpareil', resulting in [[hybrid (biology)|hybridized]] varieties of almond trees that are self-pollinated and maintain a high nut quality.<ref>{{cite web
|url= http://www.ars.usda.gov/is/pr/2010/100406.htm
|title= ARS Scientists Develop Self-pollinating Almond Trees
|publisher=[[United States Department of Agriculture|USDA]] [[Agricultural Research Service]]
|date=April 6, 2010}}</ref> The new, self-pollinating hybrids possess quality skin color, flavor, and oil content, and reduce almond growers’ dependency on insect pollination.<ref name=ARS/>

== Sweet and bitter almonds ==<!-- This section is linked from [[Hydrogen cyanide]] -->
[[File:Almond blossom02 aug 2007.jpg|right|thumb|Flowering (sweet) almond tree]]
[[File:Rose ringed Parakeet in bitter Almond.jpg|right|thumb|Blossom on bitter almond tree]]
The seeds of ''Prunus dulcis'' var. ''dulcis'' are predominantly sweet,<ref>{{cite web|last=Karl-Franzens-Universität (Graz)|title=Almond (Prunus dulcis [Mill.] D. A. Webb.)|url=http://www.uni-graz.at/~katzer/engl/Prun_dul.html|accessdate=10 April 2011| archiveurl= https://web.archive.org/web/20110514021042/http://www.uni-graz.at/~katzer/engl/Prun_dul.html| archivedate= 14 May 2011 <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->| deadurl= no}}</ref><ref>{{cite web|title=Almond and bitter almond|url=http://www.chow.com/ingredients/265|work=from Quirk Books: www.quirkbooks.com|accessdate=8 April 2011| archiveurl= https://web.archive.org/web/20110511175227/http://www.chow.com/ingredients/265| archivedate= 11 May 2011 <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->| deadurl= no}}</ref> but some individual trees produce seeds that are somewhat more bitter. The genetic basis for bitterness involves a single gene, the bitter flavour furthermore being recessive,<ref>{{ cite journal |last=Heppner |first=Myer J |date=7 April 1923 |title=The factor for bitterness in the sweet almond |journal=Genetics |volume=8 |issue=4 |pages=390–392 |pmc=1200758 |accessdate=4 March 2014 |pmid=17246020}}</ref><ref>{{cite journal |last=Dicenta |first=Federico |last2=Ortega |first2=Encarnacion |last3=Martinez-Gomez |first3=Pedro |date=January 2007 |title=Use of recessive homozygous genotypes to assess genetic control of kernel bitterness in almond |journal=Euphytica |publisher=Springer |volume=153 |issue=1-2 |pages=221–225 |doi=10.1007/s10681-006-9257-6 |accessdate=4 March 2014}}</ref> both aspects making this trait easier to domesticate. The fruits from ''Prunus dulcis'' var. ''amara'' are always bitter, as are the kernels from other ''Prunus'' species, such as peach and cherry (to a lesser extent).

The bitter almond is slightly broader and shorter than the sweet almond, and contains about 50% of the fixed oil that occurs in sweet almonds. It also contains the enzyme [[emulsin]] which, in the presence of water, acts on [[soluble]] [[glucoside]]s, [[amygdalin]], and [[prunasin]],<ref>{{cite journal |author=Sánchez-Pérez R, Belmonte FS, Borch J, Dicenta F, Møller BL, Jørgensen K |title=Prunasin hydrolases during fruit development in sweet and bitter almonds |journal=Plant Physiology |volume=158 |issue=4 |pages=1916–32 |date=April 2012  |pmid=22353576 |pmc=3320195 |doi=10.1104/pp.111.192021}}</ref> yielding [[glucose]], [[cyanide]] and the [[essential oil]] of bitter almonds, which is nearly pure [[benzaldehyde]], the chemical causing the bitter flavor. Bitter almonds may yield from 4–9&nbsp;mg of [[hydrogen cyanide]] per almond<ref>{{cite journal |author=Shragg TA, Albertson TE, Fisher CJ |title=Cyanide poisoning after bitter almond ingestion |journal=West. J. Med. |volume=136 |issue=1 |pages=65–9 |date=January 1982 |pmid=7072244 |pmc=1273391 |doi= }}</ref> and contain 42 times higher amounts of cyanide than the trace levels found in sweet almonds.<ref name="isrn">{{cite journal|journal=ISRN Toxicol|year=2013|issue=September 19|page=610648|doi=10.1155/2013/610648|pmid=24171123|title=Potential Toxic Levels of Cyanide in Almonds (Prunus amygdalus), Apricot Kernels (Prunus armeniaca), and Almond Syrup|authors=Chaouali N, Gana I, Dorra A, Khelifi F, Nouioui A, Masri W, Belwaer I, Ghorbel H, Hedhili A|pmc=3793392|volume=2013}}</ref> The origin of cyanide content in bitter almonds is via the [[enzymatic hydrolysis]] of amygdalin.<ref name="isrn"/>

Extract of bitter almond was once used medicinally, but even in small doses, effects are severe or lethal, especially in children; the cyanide must be removed before consumption.<ref name="isrn"/> The acute oral lethal dose of cyanide for adult humans is reported to be 0.5–3.5&nbsp;mg/kg of body weight (approximately 50 bitter almonds), whereas for children, consuming 5–10 bitter almonds may be fatal.<ref name="isrn"/>

All commercially grown almonds sold as food in the United States are of the "sweet" variety.  The US [[Food and Drug Administration]] reported in 2010 that some fractions of imported sweet almonds were contaminated with bitter almonds. Eating such almonds could result in [[vertigo]] and other typical bitter almond (cyanide) poisoning effects.<ref>{{cite journal |author=Toomey VM, Nickum EA, Flurer CL |title=Cyanide and amygdalin as indicators of the presence of bitter almonds in imported raw almonds |journal=Journal of Forensic Sciences |volume=57 |issue=5 |pages=1313–7 |date=September 2012  |pmid=22564183 |doi=10.1111/j.1556-4029.2012.02138.x}}</ref>

Certain natural food stores sell "bitter almonds" or "apricot kernels" labeled as such, requiring significant caution by consumers for how to prepare and eat these products.<ref>{{cite web|url=http://www.foodsafety.govt.nz/elibrary/industry/Cyanogenic_Glycosides-Toxin_Which.pdf|title=Cyanogenic glycosides - Information Sheet|publisher=New Zealand Food Safety Authority|date=2006|accessdate=4 March 2015}}</ref>

== Culinary uses ==
{{Refimprove section|date=October 2010}}
[[File:Smoked almonds.JPG|thumb|Smoked and salted almonds]]
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes.

Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly ''[[muesli]]'' or ice cream-based dishes. Almonds are used in [[marzipan]], [[nougat]], many pastries (including ''[[jesuite]]s''), cookies (including [[macaron|French'' macarons'']], [[macaroon]]s), and cakes (including [[Financier (pastry)|financiers]]), ''[[noghl]]'', and other sweets and desserts. They are also used to make [[almond butter]], a spread similar to [[peanut butter]], popular with [[peanut allergy]] sufferers and for its naturally sweeter taste. The young, developing fruit of the almond tree can be eaten whole ("green almonds") when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.

[[Almond cookie]]s, Chinese [[almond biscuit]]s, and Italian ''[[ricciarelli]]'' are made with almonds.

*In [[Greece]], ground blanched almonds are used as the base material in a great variety of desserts, usually called ''amygdalota'' (αμυγδαλωτά). Because of their white colour, most are traditionally considered "wedding sweets" and are served at wedding banquets. In addition, a soft drink known as ''[[soumada]]'' is made from almonds in various regions.
*In [[Iran]], green almonds are dipped in [[sea salt]] and eaten as snacks on street markets; they are called ''chaqale bâdam''. Also sweet almonds are used to prepare a special food for babies, named ''harire badam''. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year ([[Nowruz]]) parties.
*In [[Italy]], the bitter almonds from apricots are the base for ''[[Amaretti di Saronno|amaretti]]''<ref>{{cite web|last=Amaretto Macaroon|title=Fine Italian Pastries & Biscotti|url=http://www.olivetreetrading.com/product-vicenzi.html|accessdate=10 April 2011| archiveurl= https://web.archive.org/web/20110512173724/http://www.olivetreetrading.com/product-vicenzi.html| archivedate= 12 May 2011 <!-- Bot inserted parameter. Either remove it; or change its value to "." for the cite to end in a ".", as necessary. -->| deadurl= no}}</ref><ref>{{cite web|title=Vicenzi Amaretto s'Italia (Macaroona)|url=http://www.amazon.com/dp/B000H7K5PQ|accessdate=10 April 2011}}</ref> (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10-20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, [[apricot kernel]]s are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in ''[[torrone]]''. In [[Apulia]] and [[Sicily]], ''pasta di mandorle'' (almond paste) is used to make small soft cakes, often decorated with jam, [[pistachio]], or chocolate. In Sicily, [[almond milk]] is a popular refreshing beverage in summer.
*In [[Morocco]], almonds in the form of sweet [[almond paste]] are the main ingredient in pastry fillings, and several other [[List of Moroccan dishes#Desserts|desserts]]. Fried blanched whole almonds are also used to decorate sweet ''[[tajine]]s'' such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. Southwestern Berber regions of [[Essaouira]] and Souss are also known for ''amlou'', a spread made of almond paste, [[argan oil]], and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make ''sellou'' (also called ''zamita'' in [[Meknes]] or ''slilou'' in [[Marrakech]]), a sweet snack known for its long shelf life and high nutritive value.
*In [[South Asia]]n cuisine, almonds are the base ingredients of ''[[pasanda]]''-style and [[Mughlai]] [[curry|curries]]. ''Badam halva'' is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as ''sohan barfi''), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or ''sherbet-e-badaam'', is a popular summer drink. Almonds are also sold as a snack with added salt.
*In [[Israel]] almonds are topping [[tahini cookie]] or eaten as a snack.

The 'Marcona' almond cultivar is recognizably different from other almonds, and is marketed by name.<ref name=Gradziel>{{cite book|author=Gradziel, T.M.|year=2011|title= Horticultural Reviews, Volume 38|chapter= Origin and dissemination of Almonds|publisher=Wiley-Blackwell|editor= J. Janick |doi=10.1002/9780470872376.ch2}}</ref> The kernel is short, round, relatively sweet, and delicate in texture. It has been grown in Spain for a long time and its origin is unknown; the tree is very productive, and the shell of the nut is very hard.<ref name=Gradziel/> 'Marcona' almonds are traditionally served after being lightly fried in oil, and are used by Spanish confectioners to prepare a sweet called ''[[turrón]]''.

=== Almond milk ===
{{main|Almond milk}}
Almonds can be processed into a [[milk substitute]] called [[almond milk]]; the nut's soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for [[Lactose intolerance|lactose intolerant]] people and [[Veganism|vegans]]. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of [[soymilk]] and some of which use no heat, resulting in "raw milk" (see [[raw foodism]]).

=== Almond flour and skins ===
[[Almond flour]] is often used as a [[gluten-free]] alternative to wheat flour in cooking and baking.<ref>{{cite book|last=Amsterdam|first=Elana|title=The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrees, and More|publisher=Random House of Canada|year=2009|isbn=978-1-58761-345-6}}</ref>

Almonds contain polyphenols in their [[seed coat|skins]] consisting of [[flavonol]]s, [[flavan-3-ol]]s, [[hydroxybenzoic acid]]s and [[flavanone]]s<ref name="skins">{{cite journal|doi=10.1016/j.jfca.2009.08.015|title=Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)|year=2010|last1=Mandalari|first1=G.|last2=Tomaino|first2=A.|last3=Arcoraci|first3=T.|last4=Martorana|first4=M.|last5=Turco|first5=V. Lo|last6=Cacciola|first6=F.|last7=Rich|first7=G.T.|last8=Bisignano|first8=C.|last9=Saija|first9=A.|last10=Dugo|first10=P.|last11=Cross|first11=K.L.|last12=Parker|first12=M.L.|last13=Waldron|first13=K.W.|last14=Wickham|first14=M.S. J.|journal=Journal of Food Composition and Analysis|volume=23|issue=2|pages=166–174}}</ref> analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin [[prebiotic (nutrition)|prebiotic]] [[dietary fiber]] have commercial interest as [[food additives]] or [[dietary supplements]].<ref name=skins/><ref>{{cite journal|title=Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans|authors=Liu Z, Lin X, Huang G, Zhang W, Rao P, Ni L|journal=Anaerobe|year=2014|issue=4|volume=26|pages=1–6|doi=10.1016/j.anaerobe.2013.11.007|pmid=24315808}}</ref>

== Nutrition ==
{{Nutritional value
| name            = Almonds
| image           = [[File:Mandorle sgusciate.jpg|100px|center]]
| kJ              = 2408
| carbs           = 21.69 g
| starch          = 0.74 g
| sugars          = 3.89 g
| lactose         = 0.00 g
| fiber           = 12.2 g
| fat             = 49.42 g
| satfat          = 3.731 g
| monofat         = 30.889 g
| polyfat         = 12.070 g
| protein         = 21.22 g
| water           = 4.70 g
| vitA_iu         = 1
| betacarotene_ug = 1
| lutein_ug       = 1
| thiamin_mg      = 0.211
| riboflavin_mg   = 1.014
| niacin_mg       = 3.385
| pantothenic_mg  = 0.469
| vitB6_mg        = 0.143
| folate_ug       = 50
| choline_mg      = 52.1
| vitC_mg         = 0
| vitD_ug         = 0
| vitE_mg         = 26.2
| vitK_ug         = 0.0
| calcium_mg      = 264
| iron_mg         = 3.72
| magnesium_mg    = 268
| manganese_mg    = 2.285
| phosphorus_mg   = 484
| potassium_mg    = 705
| sodium_mg       = 1
| zinc_mg         = 3.08
| copper_mg       = 0.99
| selenium_ug     = 2.5
<!-- amino acids -->
| tryptophan      = 0.214 g
| threonine       = 0.598 g
| isoleucine      = 0.702 g
| leucine         = 1.488 g
| lysine          = 0.580 g
| methionine      = 0.151 g
| cystine         = 0.189 g
| phenylalanine   = 1.120 g
| tyrosine        = 0.452 g
| valine          = 0.817 g
| arginine        = 2.446 g
| histidine       = 0.557 g
| alanine         = 1.027 g
| aspartic acid   = 2.911 g
| glutamic acid   = 6.810 g
| glycine         = 1.469 g
| proline         = 1.032 g
| serine          = 0.948 g
| source_usda     = 1
| note            = [http://ndb.nal.usda.gov/ndb/search/list?qlookup=12061&format=Full Link to USDA Database entry]
}}
The almond is a nutritionally dense food (see chart pictured right) and a 100 gram serving is a rich source (>20% of the [[Daily value]], DV) of the [[B vitamin]]s [[riboflavin]] and [[niacin]], [[vitamin E]], and the [[essential mineral]]s [[calcium]], [[iron]], [[magnesium]], [[manganese]], [[phosphorus]], and [[zinc]]. The same serving size is also a good source (10-19% DV) of the B vitamins [[thiamine]], [[vitamin B6]], and [[folate]]; choline; and the essential mineral [[potassium]]. They are also rich in [[dietary fiber]], [[monounsaturated fat]]s, and [[polyunsaturated fat]]s, fats which potentially may lower [[LDL cholesterol]].<ref name="Berryman2011">{{cite journal |author=Berryman CE, Preston AG, Karmally W, Deckelbaum RJ, Kris-Etherton PM |title=Effects of almond consumption on the reduction of LDL-cholesterol: a discussion of potential mechanisms and future research directions |journal=Nutrition Reviews |volume=69 |issue=4 |pages=171–85 |date=April 2011  |pmid=21457263 |doi=10.1111/j.1753-4887.2011.00383.x}}</ref> Typical of nuts and seeds, almonds also contain [[phytosterol]]s such as [[beta-sitosterol]], [[stigmasterol]], [[campesterol]], [[sitostanol]], and [[campestanol]], which have been associated with cholesterol-lowering properties.<ref name="Berryman2011"/>

Preliminary research associates consumption of almonds with elevated blood levels of [[high density lipoprotein]]s and lower [[low density lipoprotein]]s.<ref name="Berryman2011"/>

Almonds may cause [[food allergy|allergy]] or [[food intolerance|intolerance]]. Cross-reactivity is common with [[peach]] [[allergen]]s ([[lipid transfer proteins]]) and tree [[Nut (fruit)|nut]] allergens. Symptoms range from local signs and symptoms (e.g., [[oral allergy syndrome]], [[contact urticaria]]) to systemic signs and symptoms including [[anaphylaxis]] (e.g., [[urticaria]], [[angioedema]], gastrointestinal and respiratory symptoms).<ref>{{cite web|url=http://www.food-info.net/uk/intol/almond.htm |title=Almond allergy on Food info |publisher=Food-info.net |date=2001-07-26 |accessdate=2012-03-17}}</ref>

During the digestion process in humans, almond flour may be fermented into [[short-chain fatty acid]]s, most notably [[butyrate]] which is a [[substrate (biochemistry)|substrate]] for cells lining the [[large intestine]].<ref>{{cite journal |author=Mandalari G, Nueno-Palop C, Bisignano G, Wickham MS, Narbad A |title=Potential prebiotic properties of almond (Amygdalus communis L.) seeds |journal=Applied and Environmental Microbiology |volume=74 |issue=14 |pages=4264–70 |date=July 2008  |pmid=18502914 |pmc=2493170 |doi=10.1128/AEM.00739-08}}</ref><ref>{{cite journal |author=Ukhanova M, Wang X, Baer DJ, Novotny JA, Fredborg M, Mai V |title=Effects of almond and pistachio consumption on gut microbiota composition in a randomised cross-over human feeding study |journal=The British Journal of Nutrition |volume=111 |issue=12 |pages=2146–52 |date=June 2014  |pmid=24642201 |doi=10.1017/S0007114514000385}}</ref>