Almonds
- Appearance: Uniform in size and color, free from defects like splits, shrivels, or discoloration.
- Moisture content: Typically below 6%.
- Oil content: Varies by variety but generally high.
- Protein content: Approximately 16-20%.
- Fiber content: Approximately 12-14%.
- Foreign matter: Free from shells, hulls, and other contaminants.
- Microbiological contaminants: Adherence to food safety standards.
