For a few years as a vegetarian, I turned to almonds as a source of protein. While I’ve since exchanged vegetarianism for diverse local foods, almonds remain one of the few faraway foods that I continue to enjoy.
The tricky thing with almonds is that, like all seeds (technically they’re drupes, not nuts), they contain phytic acid, or phytates, which lower nutrient bioavailability and tap into our own mineral reserves for their digestion. Sprouting almonds moderates the high levels of phytic acid, making them more nutritious. Plus, they taste sweeter!