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Traditional sugar confection with almonds
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Almond Turkish delight (40 g) has 156 calories. That works out to 389 calories per 100 g. It contains 34.2 g of carbs, 1.1 g of protein, 1.6 g of fat and 0.5 g of fiber. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 2 piece (medium) · 40 g
156
KCAL / 40G
Carbs
34.2g
· 12% DV
Protein
1.1g
· 2% DV
Fat
1.6g
· 2% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 88% · Protein 3% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 156 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 7.2 mg | 0% |
| Total carbohydrate | 34.2 g | 12% |
| Fiber | 0.5 g | 2% |
| Protein | 1.1 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 |
|---|---|---|
| 2 piece (medium) | 40 g | 156 kcal |
| 1 piece (small) | 18 g | 70 kcal |
| 1 serving (small) | 45 g | 175 kcal |
| 3 piece (large) | 60 g | 233 kcal |
| 1 serving (medium) | 75 g | 292 kcal |
| ½ cup (chopped) | 80 g | 311 kcal |
| 100 g | 100 g | 389 kcal |
| 5 piece (jumbo) | 100 g | 389 kcal |
| 1 serving (large) | 120 g | 467 kcal |
Calculated from 389 calories per 100 g.
Almond Turkish delight is made from a sugar-and-starch Turkish delight base with almonds added. Recipes may also include water and flavourings; the almonds can be mixed through the confection or placed in larger pieces.
Almond Turkish delight contains almonds, while plain Turkish delight does not. The nuts add a distinct flavour and a crunchy contrast to the soft, chewy starch-based confection.
No, almond Turkish delight is not marzipan. Turkish delight is built around a starch-and-sugar mixture, while marzipan is made mainly from ground almonds and sugar, giving it a denser, more almond-forward texture.
It can contain either whole or chopped almonds, depending on the recipe and maker. Chopped nuts are distributed throughout the pieces, while whole almonds give each bite a more pronounced nutty centre.
The sugar mixture is cooked with starch until it thickens, then almonds are added. The mixture is left to set, cut into pieces, and sometimes coated with starch or icing sugar to reduce sticking.
It is commonly served in small pieces with Turkish coffee or tea. Its sweetness makes it a popular confection to offer guests alongside a hot drink or include on a Turkish sweets platter.
Keep almond Turkish delight in an airtight container in a cool, dry place. Exposure to air can make it dry and hard, while moisture can make it sticky; its keeping time varies with the recipe and storage conditions.
Yes, almond Turkish delight can be frozen, but thawing may make it damp or sticky and alter its texture. Seal it well before freezing, then let it come to room temperature in its wrapping before opening.
It can become hard when exposed to air and lose moisture, or sticky when it absorbs moisture or sweats inside its packaging. Store it sealed in a cool, dry place to help preserve its texture.
Almond Turkish delight contains sugar and can raise blood glucose. Anyone managing diabetes should account for it in their eating plan and, for advice tailored to their treatment and glucose targets, ask their doctor or dietitian.
Vitamins
Vitamin E
0.44mg · 3% DV
Biotin
0.48µg · 2% DV
B1
0.01mg · 1% DV
B3
0.16mg · 1% DV
Minerals
Copper
0.04mg · 4% DV
Manganese
0.07mg · 3% DV
Phosphorus
21mg · 3% DV
Magnesium
9.6mg · 2% DV
Potassium ⭐
38mg · 1% DV
Sodium
7.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 156 calories in 2 piece (medium) (40 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 Turkish delight is a Turkish confection made by setting a sweet, starch-thickened mixture with pieces of almond. It belongs to the family of lokum, a long-established sweet associated with Turkey. Its texture is soft and chewy, with a gentle almond crunch and a pronounced sweetness.
In Turkey it is often offered with coffee or tea, served to guests, or given as a small gift; elsewhere, it makes a fitting accompaniment to Turkish coffee or an after-dinner sweet. It is mainly a source of carbohydrate, much of it sugar, so a small piece can be enough when you want a treat. Pair it with unsweetened coffee or tea to balance its sweetness.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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 3
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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.14g
MONOUNSATURATED
0.98g
POLYUNSATURATED
0.43g
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Nutrition data compiled from USDA FoodData Central and scientific sources.