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Juicy outer almond fruit with modest vitamin C and fiber
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Almond fruit (80 g) has 42 calories. That works out to 52 calories per 100 g. It contains 9.1 g of carbs, 0.9 g of protein, 0.3 g of fat and 1.8 g of fiber. Its 9.6 mg of Vitamin C covers 11% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 80 g
42
KCAL / 80G
Carbs
9.1g
· 3% DV
Protein
0.9g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 85% · Protein 8% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 42 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.6 mg | 0% |
| Total carbohydrate | 9.1 g | 3% |
| Fiber | 1.8 g | 6% |
| Protein | 0.9 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 80 g | 42 kcal |
| 1 piece (small) | 40 g | 21 kcal |
| 1 serving (small) | 60 g | 31 kcal |
| 1 cup (chopped) | 90 g | 47 kcal |
| 100 g | 100 g | 52 kcal |
| 1 serving (medium) | 100 g | 52 kcal |
| 1 piece (large) | 120 g | 62 kcal |
| 1 serving (large) | 150 g | 78 kcal |
Calculated from 52 calories per 100 g.
Yes, young almond fruit is edible. The juicy outer flesh can be eaten while it is still tender; as the fruit matures, that outer layer dries and the familiar almond develops inside its shell.
Young almond fruit tastes crisp and mildly tart, sometimes with a subtle almond-like note from the developing kernel. Its flavor and texture change as it matures, and the outer flesh becomes dry rather than juicy.
No. Almond fruit is the whole fruit produced by the tree, including its fleshy outer layer and the shell around the seed. The almond people usually eat is the seed inside that shell.
Almond fruit appears after almond trees flower, with young fruit available in spring in many growing regions. The exact season varies with local climate, and the tender stage is brief before the outer flesh dries.
Yes, the tender outer flesh of young almond fruit is commonly eaten without peeling. Rinse it well first; once the fruit matures and its outer covering dries or toughens, it is no longer pleasant to eat.
Keep fresh almond fruit unwashed in the refrigerator and rinse it just before eating. A breathable container helps limit trapped moisture; discard fruit that becomes moldy or unusually soft.
Yes, young almond fruit is often eaten raw after rinsing. Its fleshy outer part is juicy and tart, while the hard shell is not eaten; the kernel inside is a separate part.
Yes, young almond fruit can be added to cooked dishes, though it is more often eaten fresh. Its tartness can suit salads, pickles, or savory preparations; remove any hard shell before using the kernel.
Yes, but freezing softens almond fruit once it thaws. Wash and dry the fruit thoroughly before freezing it in a sealed container, then use thawed pieces in cooked dishes rather than expecting a fresh, crisp texture.
Yes, almond fruit offers some fiber and vitamin C along with its juicy flesh. It can be part of a varied diet, but it is not a special treatment or prevention for any health condition.
Vitamins
Vitamin C
9.6mg · 11% DV
Biotin
0.96µg · 3% DV
B2
0.04mg · 3% DV
B5
0.14mg · 3% DV
Minerals
Copper
0.05mg · 6% DV
Potassium ⭐
148mg · 4% DV
Manganese
0.07mg · 3% DV
Phosphorus
19mg · 3% DV
Sodium
1.6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 42 calories in 1 piece (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Almond fruit is the fleshy outer covering that grows around the almond kernel—not the familiar dried almond people buy as a nut. Picked young, it is usually green, juicy and gently tart; its texture and flavour vary with the variety and stage of growth. The tender immature fruit is eaten in parts of the Mediterranean and Middle East, where almond trees are widely grown.
In season, people often snack on it raw, sometimes with a little salt; outside its growing regions it may turn up in specialty markets. It is low in fat and provides modest amounts of fibre and vitamin C. At 52 calories per 100 g, it makes a light snack; enjoy it plain or alongside other fresh fruit, and go easy on added salt.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.