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Rich in vitamin E, healthy fats, and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
598
KCAL / 100G
Carbs
21.7g
· 13%
Protein
21g
· 13%
Fat
52.5g
· 74%
Fiber
12.2g
Vitamins
Vitamin E
23.63mg · 158% DV
B2
0.92mg · 71% DV
Biotin
17µg · 57% DV
B3
3.39mg · 21% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Phosphorus
481mg · 69% DV
Magnesium
279mg · 66% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
3.95g
MONOUNSATURATED
33.4g
POLYUNSATURATED
12.1g
Omega 6:3 ratio 1210:1
Above the ideal 4:1 (1210:1).
Keep them in an airtight container away from heat, light, and humidity. Refrigerating or freezing them is useful for longer storage and helps protect their oils from turning rancid.
Plain, gently toasted almonds remain a nutrient-dense choice and are broadly comparable with raw almonds. Very high heat may reduce some heat-sensitive compounds, while added salt, sugar, or oils can change the overall product.
They can become bitter when overtoasted or when their fats have oxidized during storage. Toast them gently and discard almonds that smell paint-like, sour, or noticeably rancid.
They can work in a small snack, but their fat and fibre may feel heavy immediately before intense exercise for some people. Pairing a modest amount with fruit can provide quicker carbohydrate alongside longer-lasting fullness.
They add crunch to yogurt, oatmeal, salads, roasted vegetables, and fruit. Combining them with fruit or a protein-rich food makes a more balanced snack than eating them absent-mindedly on their own.
Almonds contain no dietary cholesterol and are naturally rich in unsaturated fats. This does not mean every almond snack is the same: heavily salted, sugar-coated, or oil-fried versions may be less suitable for regular use.
Soaking mainly changes the texture and may make almonds easier to chew for some people. Claims that it dramatically improves nutrient absorption or removes all so-called “antinutrients” are overstated.
Yes. Freeze them in a well-sealed container or freezer bag, ideally with as little air as possible. Let them come to room temperature before serving to restore their best texture.
Anyone with a tree-nut allergy should avoid them, as reactions can be severe. People with swallowing difficulties should choose chopped or ground almonds, and those on medically prescribed diets should follow individualized guidance.
Whole almonds can be a choking hazard for young children. Offer finely ground almonds, almond butter in an age-appropriate form, or small pieces only when the child can safely chew them.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.