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Omega-3 source, plant protein, healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
654
KCAL / 100G
Carbs
13.7g
· 8%
Protein
15.2g
· 9%
Fat
65.2g
· 83%
Fiber
6.7g
Vitamins
B6
0.54mg · 32% DV
B1
0.34mg · 28% DV
Folate
98µg · 25% DV
Biotin
6µg · 20% DV
Minerals
Copper
2mg · 222% DV
Manganese
3mg · 130% DV
Phosphorus
346mg · 49% DV
Magnesium
158mg · 38% 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
6.1g
MONOUNSATURATED
8.9g
POLYUNSATURATED
47.2g
Omega 6:3 ratio 4.2:1
Above the ideal 4:1 (4.2:1).
It works well stirred into yogurt, oatmeal, smoothies, and salads for a nutty flavor and thicker texture. In baking, it can replace part of the flour to give a richer taste and denser crumb.
Some heat-sensitive vitamins may decrease with cooking, but its fat, fiber, and protein do not simply disappear. Very high heat or long baking can also dull the flavor and speed up fat oxidation.
Because it is rich in natural oils, it can go rancid faster than drier pantry foods. Keep it sealed in a cool, dry place, and refrigerate or freeze it for longer storage.
A bitter, sharp, or paint-like smell and taste are common signs of rancidity. If the aroma or flavor seems noticeably off, it is better not to use it.
Yes, but portion control matters because it is energy-dense. Its fat and fiber can help make meals more satisfying when used in sensible amounts.
Before training, it may feel heavy for some people because high-fat foods digest more slowly. After exercise, it can work better as part of a snack with yogurt, milk, or fruit.
It can be, as long as there is no tree nut allergy. The powder form may be easier to include in foods than whole walnuts, but any first exposure should still be cautious.
Walnut powder usually has a stronger, slightly bitter nut flavor and a darker taste profile. Almond flour is often milder and more neutral, so the better choice depends on whether you want the nut flavor to stand out.
For most people, yes, if it is used in moderate amounts and fits the rest of the diet. It is worth keeping total fat and overall energy intake in mind if you use it daily.
Anyone with a tree nut allergy should avoid it because reactions can be serious. People with sensitive digestion or those following a medically prescribed low-fat diet may also need to limit it.
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.