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Ground almonds, why so different between brands?

Discussion in 'Food, Nutrition and Recipes' started by Ojustaboo, Feb 27, 2019.

  1. Ojustaboo

    Ojustaboo Type 2 · Well-Known Member

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    Been buying my ground almonds at Tesco, 200g for £2.30

    Today in Morrisons, I saw they were selling 3 bags of Whitworths 150g Ground Almonds for £3 (hence 450g for £3) so I bought them.

    Just compared the packaging (all g per 100g).

    Tesco:
    Fat: 54.1 of which saturates 4.3
    Carbs: 3.8 of which sugars 3.7
    Fibre: 8.4
    Protein: 26.8
    Salt: 0.1g

    Morrisons (Whitworths brand)
    Fat: 55.9 of which saturates 5.5
    Carbs: 6.0 of which sugars 5.7
    fibre: 5.7
    Protein: 26.5
    Salt: 0.05g

    Tesco doesn't list ingredients, hence I presume it's just almonds. Whitworths does list one ingredient, Almonds

    That being the case, how can there be such a difference?
     
    • Informative Informative x 2
  2. xfieldok

    xfieldok Type 2 · Well-Known Member

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    I also use a blanched superfine almond flour. 20g!!!
     
  3. Canicant

    Canicant Type 2 (in remission!) · Member

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    I can't figure that one out either, it puzzled me when I noticed it.
    I've also bought East End brand in the past but can't remember the carb count but I think it was lower again.
    With the amount I consume it really does need to be an accurate carb count.
    Thanks for bringing it up though Ojustaboo
     
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  4. Tipetoo

    Tipetoo Type 2 · Expert

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    • Informative Informative x 1
  5. Canicant

    Canicant Type 2 (in remission!) · Member

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    Thanks for that, I won't be buying that brand again then, pity as in the Asian shop they're a reasonable price


    EDIT: Oops i've just realised i'm mixing up ground almonds with coconut flour Sorry all
     
  6. malcs90

    malcs90 Type 2 · Well-Known Member

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    I naturally assumed that almonds would have the same values whoever packaged them.
    I have never used them so probably stupid question, can you make pastry with ground almonds instead of flour.
     
  7. Guzzler

    Guzzler Type 2 · Master

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    Try fat head dough in the search box. Plenty of examples or go to https://dietdoctor.com :)
     
  8. Canicant

    Canicant Type 2 (in remission!) · Member

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    I make pastry from almonds but i replace a small amount with Bisquick which makes the pastry hold together better, it's more elastic if that makes sense but still keeps the carbs low and tastes great either sweet (add erythritol) or without for savoury quiches etc
     
    #8 Canicant, Feb 27, 2019 at 9:58 PM
    Last edited: Feb 27, 2019
  9. Jim Lahey

    Jim Lahey I reversed my Type 2 · Well-Known Member

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    That’s net carbs, and for whatever reason, the Tesco brand has an alleged higher fibre value, making the net number lower. In reality there’s probably little or no difference between the two.
     
    • Informative Informative x 1
  10. Mr_Pot

    Mr_Pot Type 2 · Well-Known Member

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    There are about 30 varieties of commercially grown almonds, so they could be different types.
     
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  11. Canicant

    Canicant Type 2 (in remission!) · Member

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    This is the recipe my wife uses

    150g Almond flour
    45g Coconut flour
    65g Bisquik mix
    1/2 tsp Xantham gum
    1/2 tsp Baking powder
    1/4 tsp Salt
    180g Butter (small cold cubes)

    Mix all ingredients together thoroughly EXCEPT butter.
    Place in food processor and add butter, pulse until it comes together.
    Blind bake at 200c for 15mins and cover the crust to stop the edge from burning.

    For sweet pastry add sweetener of choice to taste.
     
    #11 Canicant, Feb 27, 2019 at 10:08 PM
    Last edited: Feb 27, 2019
  12. DCUKMod

    DCUKMod I reversed my Type 2 · Master
    Staff Member Administrator

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    Pure speculation on my part, but as the fibre elements vary between the two options, it could be one version leaves some brown husk on, and the other less so? Fat, protein and salt are largely similar - notwithstanding the 0.05-0.1g salt variation, but neither is much salt, per 100gr
     
    • Informative Informative x 1
  13. SlimLizzy

    SlimLizzy Prediabetes · Well-Known Member

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    Is it possible the origion of the nuts is different? Mediterranean? Californian?
     
  14. bulkbiker

    bulkbiker Type 2 · Oracle

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    According to the McCance and Widdowson tables they are about 7g per 100g
    Screenshot 2019-02-28 at 13.39.18.png
     
    • Informative Informative x 1
  15. Jennyjustfeet

    Jennyjustfeet Type 2 · Member

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    You can but better to get ground almond flour which is the same thing only finer. Hugh fearnly who wrote river cottage has a recipe I His book
     
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