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Roasted peeled almonds
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Roasted peeled almonds (30 g) has 183 calories. That works out to 610 calories per 100 g. It contains 5.6 g of carbs, 6.5 g of protein, 16.1 g of fat and 3.3 g of fiber. Its 7.4 mg of Vitamin E covers 49% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
183
KCAL / 30G
Carbs
5.6g
· 2% DV
Protein
6.5g
· 13% DV
Fat
16.1g
· 21% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 13% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 183 kcal | |
| Total fat | 16.1 g | 21% |
| Saturated fat | 1.23 g | 6% |
| Trans fat | 0 g | |
| Sodium | 0.6 mg | 0% |
| Total carbohydrate | 5.6 g | 2% |
| Fiber | 3.3 g | 12% |
| Protein | 6.5 g | 13% |
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 serving (medium) | 30 g | 183 kcal |
| 1 piece (whole) | 1.2 g | 7 kcal |
| 1 tablespoon (whole) | 9 g | 55 kcal |
| 10 piece (whole) | 12 g | 73 kcal |
| 1 pack (small) | 50 g | 305 kcal |
| 100 g | 100 g | 610 kcal |
| 1 pack (large) | 100 g | 610 kcal |
| 1 cup (whole) | 140 g | 854 kcal |
Calculated from 610 calories per 100 g.
Both can be part of a healthy diet. Roasting gives peeled almonds a deeper flavor and crunch, while intense heat can reduce some heat-sensitive nutrients. Choose versions without added salt or oil if you want a simpler snack.
Spread peeled almonds in a single layer on a baking tray and roast them in a preheated oven, checking frequently so they do not burn. Take them out once fragrant and lightly golden; they crisp further as they cool.
No, roasted peeled almonds are ready to eat and do not need soaking. Soaking softens their crunchy texture and can make their roasted flavor less noticeable, so use them straight from the pack for snacking or toppings.
Keep roasted peeled almonds in an airtight container in a cool, dry place away from sunlight. Heat and moisture can make their oils deteriorate and their texture soften; refrigerate them in a sealed container for longer storage.
Discard roasted peeled almonds if they smell like old oil or paint, taste distinctly bitter or stale, or show mold. A loss of crunch alone does not prove they have spoiled, but dampness or mold does.
Yes, roasted peeled almonds work well in cakes, cookies, granola, and savory dishes. Their toasted flavor is already developed, so add them near the end of cooking when possible to avoid burning or making them taste bitter.
They can provide less fiber and fewer compounds found in the thin brown skin, because that skin has been removed. Peeled almonds still provide protein, fats, and other nutrients, and their smoother texture suits many recipes.
Usually, no. Commercially roasted peeled almonds are ready to eat, and rinsing them can soften the surface and remove their crispness. If they have become wet or visibly dirty, do not rely on washing to make spoiled nuts safe.
They can fit into a weight-loss eating plan, and their protein, fat, and fiber may help make a snack satisfying. Because they are easy to overeat, serve a planned portion rather than eating straight from a large bag.
Yes, roasted peeled almonds freeze well when sealed in an airtight freezer-safe container. Let the container come to room temperature before opening it, which helps prevent condensation from making the almonds damp.
Vitamins
Vitamin E
7.35mg · 49% DV
B2
0.33mg · 25% DV
Biotin
5.1µg · 17% DV
B3
1.14mg · 7% DV
Minerals
Copper
0.33mg · 37% DV
Manganese
0.66mg · 29% DV
Phosphorus
144mg · 21% DV
Magnesium
78mg · 19% DV
Potassium ⭐
219mg · 6% DV
Sodium
0.6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 183 calories in 1 serving (medium) (30 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.
Roasted peeled almonds are almond kernels with their skins removed, then toasted to bring out their aroma and crisp texture. They’re easy to enjoy by the handful, or to scatter over porridge, yoghurt, salads and vegetable dishes. In many places they’re also chopped into cakes and biscuits, or served alongside other nibbles.
They provide plant protein and fibre, while their high fat content makes them energy-dense. A small handful makes a satisfying snack; for a lighter bite, pair a modest portion with fresh fruit or yoghurt. Their mild, nutty flavour also works well with dried fruit and spices.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.23g
MONOUNSATURATED
9.63g
POLYUNSATURATED
3.93g
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Nutrition data compiled from USDA FoodData Central and scientific sources.