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Almonds, weighed with shells

Almonds are nuts, and this entry describes almonds weighed with their shells. The nutrient figures are based on the weight including the shells, rather than the edible kernels alone. Per 100g weighed this way, almonds provide 19g of fat, 7.8g of protein, 4.6g of fibre and 9.5mg of vitamin E.

Protein supports the maintenance and repair of body tissues, while fibre helps support normal bowel function. Vitamin E helps protect cells from oxidative damage. Fat contributes to energy intake, which is worth noting for people monitoring their energy intake. These figures should not be compared directly with values for shelled almonds. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

205 kcal

Energía

847 kJ

Grasa

19g

of which saturates

1.4g

Carbohydrate

1.9g

of which sugars

1.6g

Fibra

4.6g

Proteína

7.8g

Sal

Trace

Alcohol

0g

Agua

1.6g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

Trace

Vitamina D

0µg

Vitamina E

9.5mg

Vitamin K1

0µg

Vitamina C

0mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.42mg

Niacin (B3)

1.3mg

Vitamin B6

0.05mg

Vitamina B12

0µg

Ácido fólico

16µg

Calcio

100mg

Hierro

1.4mg

Magnesio

100mg

Phosphorus

178mg

Potasio

271mg

Sodio

Trace

Zinc

1.2mg

Cobre

0.38mg

Selenio

2µg

Iodine

1µg

Other types of almonds

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Almonds, flaked and ground

612 kcal

21g

56g

–

Almonds, toasted

579 kcal

21g

53g

11g

Almonds, whole kernels

554 kcal

21g

50g

13g

About these figures

Values are per 100g of the food as described (Calculated from 14-896). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente