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High in vitamin E, healthy fats, protein, and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 ounce (medium) of Almond, raw, peeled (28 g) has 161 calories. That works out to 575 calories per 100 g. It contains 6.1 g of carbs, 5.9 g of protein, 13.8 g of fat and 3.5 g of fiber. Its 7.2 mg of Vitamin E covers 48% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 ounce (medium) · 28 g
161
KCAL / 28G
Carbs
6.1g
· 2% DV
Protein
5.9g
· 12% DV
Fat
13.8g
· 18% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 14% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 161 kcal | |
| Total fat | 13.8 g | 18% |
| Saturated fat | 1.04 g | 5% |
| Trans fat | 0 g | |
| Sodium | 0.28 mg | 0% |
| Total carbohydrate | 6.1 g | 2% |
| Fiber | 3.5 g | 13% |
| Protein | 5.9 g | 12% |
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 ounce (medium) | 28 g | 161 kcal |
| 1 tablespoon (small) | 8 g | 46 kcal |
| 10 piece (small) | 12 g | 69 kcal |
| 20 piece (medium) | 24 g | 138 kcal |
| 1 serving (medium) | 30 g | 173 kcal |
| 50 g | 50 g | 288 kcal |
| 100 g | 100 g | 575 kcal |
| 1 cup (large) | 143 g | 822 kcal |
Calculated from 575 calories per 100 g.
Yes, raw peeled almonds provide vitamin E, fiber, protein, and mostly unsaturated fats. Vitamin E helps protect cells from oxidative damage, and almonds can add crunch and staying power to a snack or breakfast.
No, raw peeled almonds do not need soaking before you eat them. Soaking softens them for recipes such as blended drinks or sauces, but it is not necessary to make them nutritious or easier to digest for most people.
Store raw peeled almonds in an airtight container in a cool, dark place. Refrigeration helps preserve their flavor for longer, especially in warm weather; discard them if they smell rancid or taste sharply bitter.
Yes, raw peeled almonds are ready to eat straight from the pack. They work as a snack or can be added to cereal, yogurt, salads, and baked goods; keep the pack sealed between servings to protect freshness.
Yes, raw peeled almonds have a milder flavor and softer bite, while roasting makes almonds crispier and brings out a toasted taste. Dry-roasted almonds need no added oil; salted or oil-roasted versions may contain extra ingredients.
Yes, raw peeled almonds can be blended with fresh water and strained to make almond milk. Soak them first if you want a smoother blend, then refrigerate the homemade drink and use it promptly.
Rancid raw peeled almonds often smell like old oil or paint and taste unpleasantly bitter. Discard them if you notice that smell, mold, or dampness rather than trying to mask the flavor in a recipe.
No, raw peeled almonds from a sealed food package do not usually need washing before eating. If you rinse them, dry them thoroughly and eat them soon, since storing damp almonds can encourage spoilage.
Yes, raw peeled almonds work well in baking. Chop or grind them for cakes, cookies, and toppings, or blend them into a batter; because they are peeled, they add a pale color without bits of almond skin.
Yes, raw peeled almonds can make a snack more filling because they contain protein, fiber, and fats. Pairing a modest portion with fruit or yogurt makes a more substantial snack than eating the almonds alone.
Vitamins
Vitamin E
7.17mg · 48% DV
B2
0.32mg · 25% DV
Biotin
4.76µg · 16% DV
B3
1.01mg · 6% DV
Minerals
Copper
0.29mg · 32% DV
Manganese
0.64mg · 28% DV
Phosphorus
136mg · 19% DV
Magnesium
75mg · 18% DV
Potassium ⭐
197mg · 6% DV
Sodium
0.28mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 161 calories in 1 ounce (medium) (28 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.
Raw, peeled almonds are almond kernels with both the hard shell and the thin brown skin removed. They’re eaten as a snack, mixed into porridge or yoghurt, and used in baking and savoury dishes; in many Mediterranean cuisines, almonds also add crunch to salads, rice dishes and sauces.
Their flavour is gently sweet and their texture crisp, with a milder taste than roasted almonds. They’re rich in unsaturated fats, protein and fibre, making a small handful a filling snack. Pair them with fruit or yoghurt, or chop them into a dish for crunch; if you’re watching portions, measure out a serving rather than eating from the bag.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
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 2
Minimally Processed
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
1.04g
MONOUNSATURATED
8.65g
POLYUNSATURATED
3.39g
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Nutrition data compiled from USDA FoodData Central and scientific sources.