If nuts were allowed a pageant, the consistent winner would surely be the almond, that endearing eye-shaped nut we are so fond of eating - either by itself, or as glazed candy, or in recipes from around the world. While eating nuts is often avoided by the calorie conscious, almonds have been endorsed by growers and health authorities alike.
Almonds are indeed special. Mostly because they are especially high in calcium, besides being rich in minerals, magnesium, potassium and phosphorus. 
The mono-unsaturated fat in almonds helps to lower cholesterol, especially the bad cholesterol (LDL). Almonds also contain a high degree of oleic acid, which is believed to be the ingredient in olive oil that protects against heart disease.
Apart from the ingredients in almonds that have their own importance for nutrition, even the brown, sturdy peel of this nut is considered valuable from the point of view of possessing anti-oxidant properties. So eating whole almonds makes more sense than eating peeled ones. Soaking almonds before eating is a traditional method of rendering them more palatable. In traditional societies like India and the Middle East, parents consider almonds 'brain food' and regularly soak almonds for children studying for exams! You can find many delicious reasons for a regular diet of almonds, not the least of which are increased protection against heart disease, cancer and osteoporosis. Look for almond recipes that do your taste buds most justice. Or just take the best route of all - chewing on tasty, full-bodied almonds every single day. 
The beautiful pink and white almond blossoms that were native to the Mediterranean countries are now grown widely in many areas of the world and in California in the US.
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