The Almondjool ingredients are a first-ever unique combination of some of the most nutritious nuts and fruits found in God's creation. The following facts are based on data pulled from the book "Composition and Facts About Foods" by Ford Heritage published in 1971 by Health Research. Some data from the USDA Nutrient Database for Standard Reference, Release 16 was used. Nutrient content is per 100 grams of the edible portion of each food.

Almonds contain more magnesium and more riboflavin (vitamin B-2) than any other nut, fruit, vegetable (only hot red peppers have more vitamin B-2), legume, or whole grain. They contain more calcium than any other nut or fruit and are one of the best sources of vitamin E (more than wheat germ, fish, or kale and second only to hazelnuts). Almonds contain "good-for-you" fat where 67% of the fat is monounsaturated and 25% is polyunsaturated. Almonds also rank third among nuts in niacin content.

Among fresh fruit (non-dried), the moist medjool date contains the most calcium, potassium, magnesium, and protein and rank second only to ground cherries in niacin content. The drier deglet noor dates are on a par with the medjools.

Dried figs have more calcium than any other dried or fresh fruit. They have almost as much potassium as dates and a little more magnesium than dates. They rank third among fruits (dried or fresh) in silicon content. Dried figs rank third in protein content among common dried fruits, about twice as much protein as dates. Dried figs also have the most alkaline reaction in the body of all foods. Almonds, pistachios, and dates also produce an alkaline reaction in the body.

Alkaline reaction refers to when foods are oxidized in the body producing the formation of a residue or ash. The residue or ash is alkaline if the minerals calcium, potassium, magnesium, and sodium predominate over phosphorus, sulfur, chlorine, and uncombusted organic acid radicals. A diet producing an overall alkaline reaction helps to overcome acidosis in the body, a condition that fosters many diseases. Most diseases cannot survive in an alkaline environment.

Pistachios contain more potassium than any other nut and rank fifth among nuts and fruits in calcium and thiamin (vitamin B-1) content. Pistachios are very similar to almonds in their fat content with a high percentage of monounsaturated and polyunsaturated fats. Both pistachios and almonds have about 19 grams of protein per hundred grams of edible portion.

The FDA has recently recognized that daily eating of most nuts and some nut products may significantly reduce the risk of heart and cardiovascular disease and heart attacks, by as much as 35-50%. They have issued a Health Claim as follows: “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as almonds and pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. (See nutrition information for fat content.)” Click on the “Heart Healthy” graphic for more information.