benefits of soaked almonds(badam)

Almonds are usually difficult to digest especially for  those who have mand agni ( low digestive power) as its digestibility is affected by an enzyme  inhibiting substance which is present in the brown coating or cover of badam.So peeling of that cover is important to strip off that enzyme inhibiting substance from badam to make it easily digested.The best and easiest way of peeling that cover is by soaking the badam overnight(for around 12 hours) and having it in the morning hours.The badam without brown cover can be easily digested . Soaking not only helps in eliminating enzyme inhibitors but also helps in easily releasing the locked protein and calcium from inside of the badam. Almonds is rich in vitamin E , Calcium,Protein and other vital nutrients.The calorific value difference between raw and soaked is minimal but the nutritional value of soaked badam is way higher than raw badam as the availability of nutritives such as calcium protein etc  increases due to soaking and also its easy digestibility leads to good absorption.Thus soaking only alters digestibility and availability making it superior than raw badam.

The reason behind this could be that biologically nuts are meant to survive through harsh coditions and only sprout and grow when they got favourable climate. So the biochemical transformation occurred during soaking create the climate for the nut to grow and thus in that phase maximum nutrients are available which can be utilized best by the body