The Prunus, it is classified with the peach

The Effect of Almond intake on muscle expansion and recommendations for different age groups

Abstract:

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Muscle growth sometimes is known as hypertrophy. It is the development of mass, density, shape, and function of muscle cells. This adaptation allows the muscle to meet exercise/function-induced stress. Muscle development is a passion for the adults and adolescents of this generation. Therefore, this project is based on the effect of almond intake on muscle development and recommendations of an amount for different age groups.

 

Introduction:

The almond (Prunus dulcis, Prunus amygdalus) is a species of tree native to the Middle East, the Indian subcontinent and North Africa. Within the genus Prunus, it is classified with the peach in the subgenus amygdalus, distinguished from the other subgenera by corrugations on the shell surrounding the seed.

 

Description:

 

Tree:

Almond trees are deciduous with a hardy dormancy. Typically growing 3–4.5 meters (10–15 feet) tall, the trees are strikingly beautiful when in flower, they produce fragrant, five-petaled, light pink to white flowers. The growing fruit drupe resembles a peach until it approaches maturity as it ripens, the leathery outer covering, or hull, splits open, curls outward, and discharges the pit. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The optimal temperature for their growth is between 15 and 30 °C and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C to break dormancy. Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.

 

Types of Almond:

 

Green Almond:

Green almonds are a beloved treat in areas rich in almond orchards. They are increasingly available past the shade of the almond trees. The fuzz on the outside may feel familiar it reminds one that almonds and peaches are closely related. These fuzzy green ovals are fully edible, although most people find the shell a bit bitter which cannot be eaten. The green almonds are cut open and soft, somewhat gelatinous embryonic almonds in the center are popped out and eaten.

 

 

 

Nutritive Value:

 

Protein:

Protein is a macronutrient that is essential to building muscle mass. It is commonly found in animal products, nuts and legumes. Chemically, protein is composed of amino acids, which are organic compounds made of carbon, hydrogen, nitrogen, oxygen or sulphur. Amino acids are the building blocks of proteins, and proteins are the building blocks of muscle mass. When protein is broken down in the body it helps to fuel muscle mass, which helps metabolism. It also helps the immune system to stay strong.

 

Carbohydrates:

Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products. Carbohydrates one of the basic food groups are important to a healthy life. They are called carbohydrates because, at the chemical level, they contain carbon, hydrogen and oxygen. Carbohydrates provide fuel for the central nervous system and energy for working muscles. They also prevent protein from being used as an energy source and enable fat metabolism.

 

Fats:

Fat is an essential part of our diet and nutrition. Our bodies require small amounts of ‘good fat’ to function and helps to prevent disease. The body uses fat as a fuel source, and fat is the major storage form of energy in the body. Fat also has many other important functions in the body, and a moderate amount is needed in the diet for good health. Fats in food come in several forms, including saturated, monounsaturated, and polyunsaturated. Too much fat or too much of the wrong type of fat can be unhealthy.

 

Dietary fiber:

Dietary fiber or roughage is the indigestible portion of food derived from plants. It has two main components. Soluble fiber which dissolves in water is readily fermented in the colon into gases and physiologically active by-products, and can be prebiotic and viscous. This delays gastric emptying which in humans can result in an extended feeling of fullness. Insoluble fiber which does not dissolve in water, is metabolically inert and provides bulking or it can be fermented in the large intestine. Bulking fibers absorb water as they move through the digestive system easing defecation.

 

Calorie:

A calorie is a unit of measurement of energy. A calorie is a unit that is used to measure energy. The Calorie you see on a food package is actually a kilocalorie, or 1,000 calories. A Calorie (kcal) is the amount of energy needed to raise the temperature of 1 kilogram of water 1 degree Celsius.

 

 

 

 

 

 

 

 

 

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