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Almonds, toasted

Toasted almonds are nuts that have been heated to toast them. They mainly provide fat, protein and fibre, along with vitamins and minerals. Per 100g, they contain 53g of fat, 21g of protein, 11g of fibre and 24mg of vitamin E. They also provide calcium, magnesium and potassium.

Most of the fat in almonds is unsaturated. Their high fat content makes them energy-dense, which is worth noting for people monitoring energy intake. Fibre supports normal bowel function, while vitamin E helps protect cells from oxidative damage. The salt content listed here is low, although added salt can change this in packaged products. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

579 kcal

Energy

2394 kJ

Fat

53g

of which saturates

4.1g

Carbohydrate

5.9g

of which sugars

5.1g

Fibre

11g

Protein

21g

Salt

0.01g

Alcohol

0g

Water

2.4g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamin D

0µg

Vitamin E

24mg

Vitamin K1

0µg

Vitamin C

0mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

1.2mg

Niacin (B3)

3.6mg

Vitamin B6

0.14mg

Vitamin B12

0µg

Folate

55µg

Calcium

268mg

Iron

3.7mg

Magnesium

279mg

Phosphorus

471mg

Potassium

713mg

Sodium

3mg

Zinc

3.3mg

Copper

1.1mg

Selenium

2µg

Iodine

2µg

Other types of almonds

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Almonds, flaked and ground

612 kcal

21g

56g

–

Almonds, weighed with shells

205 kcal

7.8g

19g

4.6g

Almonds, whole kernels

554 kcal

21g

50g

13g

About these figures

Values are per 100g of the food as described (Literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 3 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published