*4.2. Starch*

Although starch is the main reserve carbohydrate in many fruits and seeds, in almond kernel, it does not reach remarkable values. Thus, this compound has not attracted much attention among researchers. Ruggeri et al. [59] found a percentage of 0.4% to 1.4%. The Agriculture Department of the U.S.A. indicated a starch value of only 1.0 g/100 g of skin peeled almond kernels [43].
