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Rich in vitamin E, magnesium, and healthy fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (grated) of Shredded almonds (14 g) has 81 calories. That works out to 579 calories per 100 g. It contains 3 g of carbs, 3 g of protein, 7 g of fat and 1.8 g of fiber. Its 3.6 mg of Vitamin E covers 24% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (grated) · 14 g
81
KCAL / 14G
Carbs
3g
· 1% DV
Protein
3g
· 6% DV
Fat
7g
· 9% DV
Fiber
1.8g
· 6% 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 | 81 kcal | |
| Total fat | 7 g | 9% |
| Saturated fat | 0.53 g | 3% |
| Trans fat | 0 g | |
| Sodium | 0.14 mg | 0% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 1.8 g | 6% |
| Protein | 3 g | 6% |
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 (grated) | 14 g | 81 kcal |
| 1 teaspoon (grated) | 3 g | 17 kcal |
| 1 tablespoon (grated) | 7 g | 41 kcal |
| 0.25 cup (grated) | 23 g | 133 kcal |
| 1 serving (small) | 28 g | 162 kcal |
| 1 serving (medium) | 45 g | 261 kcal |
| ½ cup (grated) | 46 g | 266 kcal |
| 1 cup (grated) | 92 g | 533 kcal |
| 100 g | 100 g | 579 kcal |
Calculated from 579 calories per 100 g.
Shredded almonds add texture to cakes, cookies, porridge, yogurt, and desserts. Stir them into batter or sprinkle them over a dish just before serving. Their fine shreds distribute more evenly than chopped almonds, while still providing a noticeable nutty bite.
Use a coarse grater to shred whole almonds, working slowly and keeping your fingers clear of the grating surface. Chilling the almonds briefly can make them firmer and easier to grate. Make only as much as you need, or store the shreds in an airtight container.
Yes, shredded almonds can be eaten raw. Add them to cereal, yogurt, or a dessert that does not require baking. Store them away from heat and moisture, and discard any that smell stale or rancid, since the oils in almonds can turn over time.
Store shredded almonds in an airtight container in a cool, dry, dark place. Heat, light, and air can make their natural oils go rancid. In warm or humid conditions, refrigerating the container helps keep the almonds fresh; keep them sealed to prevent moisture and odors from getting in.
Yes, shredded almonds freeze well when kept in an airtight, moisture-proof container or freezer bag. Take out only the amount you need and let it come to room temperature before using. Avoid repeatedly thawing and refreezing them, which can affect freshness and texture.
Shredded almonds may be made from either skin-on or blanched almonds, so their appearance can vary. Skin-on shreds look darker and taste more pronounced; blanched almonds give a paler, milder-looking topping. Choose based on the color and finish you want in the dish.
Yes, toast shredded almonds in a dry pan over low to medium heat, stirring constantly until lightly golden and fragrant. They are thin and can burn quickly, so remove them from the pan as soon as they are toasted. Let them cool before using as a topping.
No. Shredded almonds are grated into coarse, distinct pieces, while almond flour is ground much finer. They do not behave the same in baking: shredded almonds add texture, whereas almond flour blends into batter and affects its structure more evenly.
Usually, yes, if the almonds are a topping or mix-in rather than a structural part of the recipe. Shredded almonds are finer than sliced almonds, so they give a less crisp, more evenly distributed texture. Watch toppings closely while baking because the fine pieces brown quickly.
Chopped hazelnuts or walnuts can replace shredded almonds when you need a nutty topping or mix-in. The flavor and texture will change, and the pieces may be larger. For a nut-free topping, toasted seeds can work, though they will not taste like almonds.
Vitamins
Vitamin E
3.59mg · 24% DV
B2
0.16mg · 12% DV
B3
0.51mg · 3% DV
B1
0.03mg · 3% DV
Minerals
Copper
0.14mg · 16% DV
Manganese
0.31mg · 13% DV
Phosphorus
67mg · 10% DV
Magnesium
38mg · 9% DV
Potassium ⭐
103mg · 3% DV
Sodium
0.14mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 calories in 2 tablespoon (grated) (14 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.
Shredded almonds are almonds cut or grated into fine pieces, with a gently sweet, buttery flavour and a tender, slightly crisp texture. They are used in baking and desserts around the world: sprinkle them over cakes, biscuits, puddings or porridge, or fold them into batters and fillings. They also add a fragrant finish to salads and savoury dishes. Their concentrated, nutty richness comes with protein, fibre and mostly unsaturated fats, as well as vitamin E and magnesium. A small handful can bring plenty of flavour and texture, so pair them with fruit or yogurt, or use a light scattering as a topping when you want to keep a dish less rich.
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
0.53g
MONOUNSATURATED
4.42g
POLYUNSATURATED
1.72g
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Nutrition data compiled from USDA FoodData Central and scientific sources.