Almonds contain more than half their weight as oils, mostly monounsaturated like these in olive oil, some similar to those of cod liver oil like triolean and tripalmitin. They also contain proteins, hardly any starch, and some very important compounds like potassium phosphate for the brain and nerves, calcium phosphate for the bones, magnesium phosphate for the muscles and cells, and zinc for a variety of tasks.
Recent studies have shown that almonds may lower blood cholesterol by virtue of the contained oils, their fatty acids or other agents. Persons eating nuts five times a week appeared to cut their risks of heart attack and sudden death by half, compared to those who ate nuts only once a week. But remember their high fat content.