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SCIENTIFIC NAME: PRUNUS AMYGALUS DULCIS
FRANCAIS: LAIT D'AMANDE
A liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture. The almonds are then pressed so that a milky liquid is forced out of the nut to become almond milk. The milk can be used for recipes requiring milk or cream, adding a distinctive taste to the food being prepared.
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- This food can be a significant source of calcium (351 mgs per 100 grams
- This food can be a significant source of potassium (998 mgs per 100 grams
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