>Blanched alomonds have
>the hulls removed, and that is where the phytic acid is. So blanched
>are much lower than whole almonds.
>
>Brazil nuts are on top. But if one finds a way to remove the hulls
>they would be much lower.
>
>Don.
Excuse me, what do you mean by "hulls"? Is it the actual wooden shell (which
is obviously inedible) or the brownish skin that sticks to the nut?
thanks
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