Although I'm curious, as almond flour is one of the primary ingredients, what is the fatty acid profile of the final product? I'm particularly interested in the ratio of omega 3 to omega 6.
I've personally begun to avoid almonds besides as an extremely minor topping to dishes due to the massive amount of omega 6
Although I'm curious, as almond flour is one of the primary ingredients, what is the fatty acid profile of the final product? I'm particularly interested in the ratio of omega 3 to omega 6.
I've personally begun to avoid almonds besides as an extremely minor topping to dishes due to the massive amount of omega 6
https://en.m.wikipedia.org/wiki/Fatty_acid_ratio_in_food