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Almonds, flaked and ground

Almonds are nuts, and the figures here describe them in flaked and ground forms. They mainly provide fat and protein, with smaller amounts of carbohydrate, alongside vitamins and minerals. Per 100g, they contain 56g of fat, 21g of protein and 6.9g of carbohydrate. They also provide 24mg of vitamin E.

Protein is needed for the growth and repair of body tissues, while vitamin E helps protect cells from damage. Most of the fat in almonds is unsaturated. Their fat content is worth noting for people monitoring energy intake, as fat is a concentrated source of energy. Almonds are also a source of magnesium and calcium. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

612 kcal

Energy

2534 kJ

Fat

56g

of which saturates

4.4g

Carbohydrate

6.9g

of which sugars

4.2g

Proteine

21g

Sale

0.04g

Alcol

0g

Acqua

4.2g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

24mg

Vitamina C

0mg

Thiamin (B1)

0.21mg

Riboflavin (B2)

0.75mg

Niacin (B3)

3.1mg

Vitamina B6

0.15mg

Vitamina B12

0µg

Folato

48µg

Calcio

240mg

Ferro

3mg

Magnesio

270mg

Phosphorus

550mg

Potassio

780mg

Sodio

14mg

Zinco

3.2mg

Copper

1mg

Selenio

2µg

Iodio

2µg

Other types of almonds

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Almonds, toasted

579 kcal

21g

53g

11g

Almonds, weighed with shells

205 kcal

7.8g

19g

4.6g

Almonds, whole kernels

554 kcal

21g

50g

13g

About these figures

Values are per 100g of the food as described (10 samples). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 3 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente