{"id":39320,"date":"2016-12-05T14:26:01","date_gmt":"2016-12-05T13:26:01","guid":{"rendered":"https:\/\/www.gastropedia.nl\/?post_type=article&p=39320"},"modified":"2016-12-05T23:05:38","modified_gmt":"2016-12-05T22:05:38","slug":"amandel-2","status":"publish","type":"article","link":"https:\/\/www.gastropedia.nl\/artikel\/amandel-2\/","title":{"rendered":"AMANDEL"},"content":{"rendered":"
\"Amandelen\"<\/a>

Amandelen<\/p><\/div>\n

De pit van de steenvrucht van de amandelboom. De amandel wordt ontdaan van de schil (\u2018gekraakt\u2019) en even in kokend water te gedompeld om het dunne vliesje te verwijderen. Wat overblijft is de blanke pit.\u00a0Bittere amandelen moeten bovendien worden verhit om het zeer giftige blauwzuur onschadelijk te maken.<\/p>\n

Amandelen zijn de meest geteelde en gegeten noten. Ze zijn niet alleen lekker, maar ze zijn ook erg goed voor het lichaam. De amandelboom (Prunus dulcis) komt oorspronkelijk uit het Midden-Oosten en wordt tegenwoordig voornamelijk geteeld in Californi\u00eb (VS). De oogst vind plaats in Augustus. Ongeveer 40% van deze oogst is afkomstig uit Californi\u00eb de rest komt voornamelijk uit Spanje, Syri\u00eb, Itali\u00eb, Iran en Marokko. De wereldwijde productie van amandelen is ongeveer 1,7 miljoen ton. Bruine” amandelen zijn onbewerkt. Rauwe amandelen zijn gezond ze bevatten relatief gezien veel vezels en vitamine E. Medische tests tonen aan dat amandelen de risico’s op hartproblemen kunnen verlagen.<\/p>\n

Gegevens per 100 g \/ ml (bron: NEVO<\/abbr>)<\/strong><\/div>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Energie<\/th>\n<\/tr>\n
Energiewaarde in kJ<\/td>\n2728 kJ<\/td>\n<\/tr>\n
Energiewaarde in kcal<\/td>\n659 kcal<\/td>\n<\/tr>\n
Vet<\/th>\n<\/tr>\n
Vet totaal<\/td>\n55,8 g<\/td>\n<\/tr>\n
Vetzuur<\/th>\n<\/tr>\n
Vetzuren verzadigd<\/td>\n3,7 g<\/td>\n<\/tr>\n
Vetzuren trans<\/td>\n0,0 g<\/td>\n<\/tr>\n
Vetzuren enkelvoudig onverzadigd cis<\/td>\n34,8 g<\/td>\n<\/tr>\n
Vetzuren meervoudig onverzadigd<\/td>\n14,5 g<\/td>\n<\/tr>\n
Vetzuren n-3 meervoudig onverzadigd cis<\/td>\n0,1 g<\/td>\n<\/tr>\n
Vetzuren n-6 meervoudig onverzadigd cis<\/td>\n14,4 g<\/td>\n<\/tr>\n
Linolzuur<\/td>\n14,4 g<\/td>\n<\/tr>\n
ALA<\/td>\n0,00 g<\/td>\n<\/tr>\n
EPA<\/td>\n0,05 g<\/td>\n<\/tr>\n
DHA<\/td>\n0,00 g<\/td>\n<\/tr>\n
Vezel<\/th>\n<\/tr>\n
Voedingsvezel<\/td>\n7,0 g<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Eiwit<\/th>\n<\/tr>\n
Eiwit plantaardig<\/td>\n22 g<\/td>\n<\/tr>\n
Eiwit totaal<\/td>\n22 g<\/td>\n<\/tr>\n
Vitamines<\/th>\n<\/tr>\n
Alfa-caroteen<\/td>\n0 \u00b5g<\/td>\n<\/tr>\n
Beta-caroteen<\/td>\n5 \u00b5g<\/td>\n<\/tr>\n
Beta-cryptoxanthine<\/td>\n1 \u00b5g<\/td>\n<\/tr>\n
Folaat equivalenten<\/td>\n26,0 \u00b5g<\/td>\n<\/tr>\n
Foliumzuur toegevoegd<\/td>\n0,0 \u00b5g<\/td>\n<\/tr>\n
Lute\u00efne<\/td>\n5 \u00b5g<\/td>\n<\/tr>\n
Lycopeen<\/td>\n0 \u00b5g<\/td>\n<\/tr>\n
Nicotinezuur<\/td>\n4,3 mg<\/td>\n<\/tr>\n
Retinol act equivalent<\/td>\n0 \u00b5g<\/td>\n<\/tr>\n
Vitamine B1<\/td>\n0,15 mg<\/td>\n<\/tr>\n
Vitamine B12<\/td>\n0,00 \u00b5g<\/td>\n<\/tr>\n
Vitamine B2<\/td>\n0,70 mg<\/td>\n<\/tr>\n
Vitamine B6<\/td>\n0,060 mg<\/td>\n<\/tr>\n
Vitamine C<\/td>\n0 mg<\/td>\n<\/tr>\n
Vitamine D<\/td>\n0,0 \u00b5g<\/td>\n<\/tr>\n
Vitamine E<\/td>\n21,8 mg<\/td>\n<\/tr>\n
Zeaxanthine<\/td>\n12 \u00b5g<\/td>\n<\/tr>\n
Overigen<\/th>\n<\/tr>\n
Alcohol<\/td>\n0 g<\/td>\n<\/tr>\n
As<\/td>\n3 g<\/td>\n<\/tr>\n
Cholesterol<\/td>\n0,0 mg<\/td>\n<\/tr>\n
Water<\/td>\n6 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Koolhydraten<\/th>\n<\/tr>\n
Koolhydraten<\/td>\n14,1 g<\/td>\n<\/tr>\n
Polyolen<\/td>\n0,00 g<\/td>\n<\/tr>\n
Mono- en disacchariden<\/td>\n3,8 g<\/td>\n<\/tr>\n
Polysacchariden<\/td>\n10,3 g<\/td>\n<\/tr>\n
Natrium\/zout<\/th>\n<\/tr>\n
Natrium<\/td>\n0,005 g<\/td>\n<\/tr>\n
Zout<\/td>\n0,013 g<\/td>\n<\/tr>\n
Mineralen<\/th>\n<\/tr>\n
Calcium<\/td>\n283 mg<\/td>\n<\/tr>\n
Fosfor<\/td>\n625 mg<\/td>\n<\/tr>\n
IJzer<\/td>\n3,3 mg<\/td>\n<\/tr>\n
Jodium<\/td>\n2 \u00b5g<\/td>\n<\/tr>\n
Kalium<\/td>\n822 mg<\/td>\n<\/tr>\n
Koper<\/td>\n0,65 mg<\/td>\n<\/tr>\n
Magnesium<\/td>\n305 mg<\/td>\n<\/tr>\n
Selenium<\/td>\n2 \u00b5g<\/td>\n<\/tr>\n
Zink<\/td>\n3,10 mg<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

De pit van de steenvrucht van de amandelboom. De amandel wordt ontdaan van de schil (\u2018gekraakt\u2019) en even in kokend water te gedompeld om het dunne vliesje te verwijderen. Wat overblijft is de blanke pit.\u00a0Bittere amandelen moeten bovendien worden verhit om het zeer giftige blauwzuur onschadelijk te maken. Amandelen zijn de meest geteelde en gegeten […]<\/p>\n","protected":false},"author":7,"featured_media":39321,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"article_category":[121,62,119],"article_term":[],"yoast_head":"\nAMANDEL • Gastropedia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gastropedia.nl\/artikel\/amandel-2\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AMANDEL • Gastropedia\" \/>\n<meta property=\"og:description\" content=\"De pit van de steenvrucht van de amandelboom. De amandel wordt ontdaan van de schil (\u2018gekraakt\u2019) en even in kokend water te gedompeld om het dunne vliesje te verwijderen. Wat overblijft is de blanke pit.\u00a0Bittere amandelen moeten bovendien worden verhit om het zeer giftige blauwzuur onschadelijk te maken. 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