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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
In season: Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
10 piece (medium) of Green Almond (Raw) (50 g) has 24 calories. That works out to 48 calories per 100 g. It contains 1.4 g of carbs, 1 g of protein, 1.6 g of fat and 1.3 g of fiber. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 10 piece (medium) · 50 g
24
KCAL / 50G
Carbs
1.4g
· 1% DV
Protein
1g
· 2% DV
Fat
1.6g
· 2% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 23% · Protein 17% · Fat 60%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 24 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.15 g | 1% |
| Trans fat | 0 g | |
| Sodium | 0.5 mg | 0% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 1.3 g | 5% |
| Protein | 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 |
|---|---|---|
| 1 piece (medium) | 5 g | 2 kcal |
| 5 piece (small) | 25 g | 12 kcal |
| 10 piece (medium) | 50 g | 24 kcal |
| 1 serving (medium) | 60 g | 29 kcal |
| 1 cup (whole) | 90 g | 43 kcal |
| 100 g | 100 g | 48 kcal |
| 20 piece (large) | 100 g | 48 kcal |
Calculated from 48 calories per 100 g.
Green almonds are immature almonds picked before their outer hull dries and the familiar hard nut fully develops. Their tender, juicy fruit is eaten fresh, and they are especially associated with spring markets and Mediterranean cooking.
Wash green almonds and eat them fresh while they are tender. Very young ones can be eaten whole; as they mature and the inner shell firms up, split the fruit and eat the soft developing kernel.
Green almonds taste fresh, tart and slightly astringent, with a mild almond flavor. They are much juicier and less rich than mature dried almonds, which is why they are often eaten with a little salt.
Green almonds are a spring fruit, harvested before almonds ripen. Their brief season varies with the local climate, so they may appear earlier in warmer regions and later where spring arrives more slowly.
Yes, green almonds are commonly eaten raw. Rinse them well under running water first, then eat them while tender; the fruit becomes less pleasant to eat whole as its inner shell hardens.
Green almonds are the fresh, immature fruit, while regular almonds are the mature kernels harvested after the fruit dries. Green almonds are juicy and tart; dried almonds are firm, concentrated in flavor and easy to store.
When green almonds are very young, their tender green fruit and soft inner shell can be eaten together. If the inner shell has started to harden, open the fruit and eat the developing kernel instead.
Keep green almonds refrigerated in a breathable bag or container and eat them while they are fresh. Wash them just before eating rather than before storage, since trapped moisture can make the fruit spoil faster.
Yes, green almonds can be pickled. Their naturally tart flavor and firm texture work well in brine; use clean, intact fruit and keep it submerged so it pickles evenly.
Green almonds can be part of a nutritious diet and provide fiber, but they are not nutritionally identical to mature almonds. Their main distinction is that they are a fresh, seasonal fruit eaten before the nut fully develops.
Vitamins
Vitamin E
0.6mg · 4% DV
Vitamin C
2.25mg · 3% DV
B1
0.02mg · 2% DV
B6
0.02mg · 1% DV
Minerals
Calcium
34mg · 3% DV
Copper
0.03mg · 3% DV
Manganese
0.08mg · 3% DV
Potassium ⭐
100mg · 3% DV
Sodium
0.5mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 24 calories in 10 piece (medium) (50 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 green almonds are immature almonds picked while their outer hulls are still green and the kernels are soft. A springtime specialty across parts of the Mediterranean and Middle East, they have a crisp, juicy bite and a pleasantly tart, grassy flavour. Depending on their size and tenderness, you can eat them whole or split them to reach the tender kernel.
They’re often eaten fresh with a little salt, added to salads, or served alongside other seasonal snacks; in some places, they’re also pickled. Their mild flavour works well with herbs, lemon and olive oil. At 48 calories per 100 g, they make a light snack; enjoy them plain or pair them with something more filling if you want a heartier bite.
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.
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
0.15g
MONOUNSATURATED
1g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 35:1
Above the ideal 4:1 (35:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.