Wartości odżywcze migdałów, wpływ na zdrowie oraz rola w diecie kobiet ciężarnych – czy faktycznie są korzystne?
Tim Klein
2026-03-20
4 min. czytania
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Migdały stanowią wyjątkowo cenne źródło wielu niezbędnych składników pokarmowych, co czyni je istotnym elementem zrównoważonej diety. Jako bogate w jednonienasycone kwasy tłuszczowe, przyczyniają się do utrzymania optymalnej kondycji metabolicznej organizmu. Wyniki licznych analiz klinicznych wskazują, że regularne spożywanie niewielkiej porcji migdałów może znacząco obniżać stężenie frakcji LDL cholesterolu we krwi, a także wspomagać profilaktykę chorób układu sercowo-naczyniowego.[1][2]
The properties of almonds
Almonds are a high-energy product. 100 g provides about 580 kcal of vitamin E, including up to 50 g of fat, 20 g of protein, and about 7 g of carbohydrates.[5] However, their properties are worth remembering. Almond is a good source of vitamins B2 and E, so it positively affects the functioning of the nervous system, regulates metabolic processes, and, thanks to its antioxidant content, prevents insulin-free cholesterol from decreasing before stroke, stroke, cancer, and overall reduced immunity levels. This product is also a rich source of manganese and magnesium-rich foods, which helps to reduce the concentration of magnesium in the digestive system.
They're almonds for a bite
Almonds have a beneficial effect, softening stomach acids and thereby relieving the unpleasant sensation of baking.
The tonsils are pregnant
In addition, almonds contain: riboflavin, which has a beneficial effect on the development of the baby's brain as well as on the growth of muscles and bones; iron, which is essential for the production of oxygen in the body. The lack of calcium in them can cause an allergic reaction to the bones and teeth, while in pregnant women it reduces the likelihood of preeclampsia.
Are the almonds healthy?
So almonds are among the healthiest food products in the world. To make the most of their anti-health properties, it is recommended to consume them raw, previously soaked in water. The high temperature destroys nutrients, and healthy fats turn into unfavorable, harmful trans fats. By soaking them (never boiling!) they become soft and easier to digest.
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