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Healthy fats, protein, fiber, roasted and crushed
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Roasted crushed almond (20 g) has 120 calories. That works out to 598 calories per 100 g. It contains 3.6 g of carbs, 4.3 g of protein, 10.5 g of fat and 2.4 g of fiber. Its 5.2 mg of Vitamin E covers 35% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 20 g
120
KCAL / 20G
Carbs
3.6g
· 1% DV
Protein
4.3g
· 9% DV
Fat
10.5g
· 13% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 14% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 10.5 g | 13% |
| Saturated fat | 0.82 g | 4% |
| Trans fat | 0 g | |
| Sodium | 0.2 mg | 0% |
| Total carbohydrate | 3.6 g | 1% |
| Fiber | 2.4 g | 9% |
| Protein | 4.3 g | 9% |
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 tablespoon (medium) | 20 g | 120 kcal |
| 1 piece (mini) | 5 g | 30 kcal |
| 1 tablespoon (thin) | 7 g | 42 kcal |
| 1 tablespoon (small) | 10 g | 60 kcal |
| 1 tablespoon (thick) | 15 g | 90 kcal |
| 3 tablespoon (large) | 30 g | 179 kcal |
| 1 serving (medium) | 30 g | 179 kcal |
| 1 pack (medium) | 50 g | 299 kcal |
| 1 cup (large) | 90 g | 538 kcal |
| 100 g | 100 g | 598 kcal |
Calculated from 598 calories per 100 g.
To make roasted crushed almonds, roast whole almonds, let them cool, then chop or pulse them to your preferred texture. Use short pulses in a food processor; blending continuously can release the oils and turn the pieces into almond butter.
Neither is universally better: roasted crushed almonds have a deeper, toastier flavor, while raw almonds have not been heated. Roasting can make the flavor more appealing, but avoid scorching them, which produces a bitter taste.
Store roasted crushed almonds in an airtight container in a cool, dry, dark place. Heat, light, and moisture can make their oils go rancid or soften their texture, so keep the container away from a sunny counter or warm stove.
Discard roasted crushed almonds if they smell or taste bitter, stale, or paint-like, or if you see mold or signs of moisture. Almond oils can become rancid over time, and masking an off flavor in a recipe does not make the nuts fresh again.
Yes, roasted crushed almonds freeze well when sealed in an airtight freezer-safe container or bag. Portion them before freezing so you can take out what you need, and avoid repeatedly thawing and refreezing the same batch.
Roasted crushed almonds work as a topping for yogurt, oatmeal, salads, and soups, and they add texture to baked goods and desserts. Add them just before serving when you want them to stay crunchy.
Yes, the thin brown skin on roasted crushed almonds is edible. There is no need to remove it before crushing or using the almonds, though the skin may add a slightly more noticeable texture to some recipes.
Roasted crushed almonds do not cause weight loss on their own, but their fiber and protein can help make a snack or meal feel more satisfying. Keep the portion modest and use them in place of another snack rather than simply adding them.
A small handful of roasted crushed almonds is a practical daily portion for many people. They are easy to sprinkle generously because they are crushed, so measure the amount rather than eating straight from a large container.
Roasted crushed almonds are relatively low in carbohydrate and generally do not cause a sharp blood-sugar rise on their own. If you have diabetes, consider the portion and what else you eat with them when planning a meal.
Vitamins
Vitamin E
5.24mg · 35% DV
B2
0.22mg · 17% DV
Biotin
3.4µg · 11% DV
B3
0.68mg · 4% DV
Minerals
Copper
0.2mg · 22% DV
Manganese
0.46mg · 20% DV
Phosphorus
97mg · 14% DV
Magnesium
54mg · 13% DV
Potassium ⭐
141mg · 4% DV
Sodium
0.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 2 tablespoon (medium) (20 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 crushed almond is made by roasting almonds and breaking them into coarse or fine pieces. Roasting brings out their warm, nutty aroma, while the crushed form makes them easy to scatter over dishes or mix into batters.
It works well on porridge, yoghurt, fruit, salads and baked goods, and is also used as a garnish for desserts across many cuisines. The pieces add a crisp bite and a rich, savoury-sweet flavour. Almonds provide mostly fat, along with protein and fibre, so this is an energy-dense topping rather than a bulky snack; a small handful or spoonful can add plenty of texture. Pair it with fresh fruit or plain yoghurt, or use a light sprinkle to finish a dish.
Very 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.82g
MONOUNSATURATED
6.42g
POLYUNSATURATED
2.54g
Omega 6:3 ratio 252:1
Above the ideal 4:1 (252:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.