
Almonds
Labels
Health
Nutrition
Label
Nutrient levels
Fat in high quantity (38.7%)
Saturated fat in high quantity (13.3%)
Sugars in high quantity (33.3%)
Salt in low quantity (0.125%)
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | 2,458 kJ (587 kcal) |
| FAT | 38.7 g |
| Saturated fat | 13.3 g |
| Carbohydrates | 43.3 g |
| Sugars | 33.3 g |
| Dietary fiber | 6.7 g |
| Proteins | 10 g |
| Salt | 0.13 g |
| Sodium | 0.05 g |
| Minerals | |
| Fruits, vegetables and legumes | ~ 0 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 2,458 kJ (587 kcal) | 2,458 kJ (587 kcal) | ~ 2,342.38 kJ (564 kcal) |
| FAT | 38.7 g | 38.7 g | ~ 38.73 g |
| Saturated fat | 13.3 g | 13.3 g | ~ 13.4 g |
| Cholesterol | ~ 0.01 g | ? | ~ 0.01 g |
| Carbohydrates | 43.3 g | 43.3 g | ~ 38.89 g |
| Sugars | 33.3 g | 33.3 g | ~ 35.85 g |
| Added sugars | ~ 20.62 g | ? | ~ 20.62 g |
| Sucrose | ~ 28.59 g | ? | ~ 28.59 g |
| Glucose | ~ 0.08 g | ? | ~ 0.08 g |
| Fructose | ~ 0.03 g | ? | ~ 0.03 g |
| Galactose | ~ 0.03 g | ? | ~ 0.03 g |
| Lactose | ~ 6.91 g | ? | ~ 6.91 g |
| Maltose | ~ 0.08 g | ? | ~ 0.08 g |
| Starch | ~ 1.91 g | ? | ~ 1.91 g |
| Polyols | ~ 0.03 g | ? | ~ 0.03 g |
| Dietary fiber | 6.7 g | 6.7 g | ~ 5.22 g |
| Proteins | 10 g | 10 g | ~ 12.08 g |
| Salt | 0.13 g | 0.13 g | ~ 0.14 g |
| Sodium | 0.05 g | 0.05 g | ~ 0.06 g |
| Alcohol | ~ 0 % vol | ? | ~ 0 % vol |
| Vitamins | |||
| Vitamin A | ~ 0 g | ? | ~ 0 g |
| Beta-carotene | ~ 0 g | ? | ~ 0 g |
| Vitamin D | ~ 0 g | ? | ~ 0 g |
| Vitamin E | ~ 0.01 g | ? | ~ 0.01 g |
| Vitamin C | ~ 0 g | ? | ~ 0 g |
| Vitamin B1 | ~ 0 g | ? | ~ 0 g |
| Vitamin B2 | ~ 0 g | ? | ~ 0 g |
| Vitamin PP | ~ 0 g | ? | ~ 0 g |
| Vitamin B6 | ~ 0 g | ? | ~ 0 g |
| Vitamin B9 | ~ 0 g | ? | ~ 0 g |
| Vitamin B12 | ~ 0 g | ? | ~ 0 g |
| Pantothenic acid | ~ 0 g | ? | ~ 0 g |
| Minerals | |||
| Potassium | ~ 0.55 g | ? | ~ 0.55 g |
| Calcium | ~ 0.22 g | ? | ~ 0.22 g |
| Phosphorus | ~ 0.31 g | ? | ~ 0.31 g |
| Iron | ~ 0 g | ? | ~ 0 g |
| Magnesium | ~ 0.13 g | ? | ~ 0.13 g |
| Zinc | ~ 0 g | ? | ~ 0 g |
| Copper | ~ 0 g | ? | ~ 0 g |
| Manganese | ~ 0 g | ? | ~ 0 g |
| Selenium | ~ 0 g | ? | ~ 0 g |
| Iodine | ~ 0 g | ? | ~ 0 g |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
| Phylloquinone | ~ 0 g | ? | ~ 0 g |
| Water | ~ 2.07 g | ? | ~ 2.07 g |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 2,458 kJ. Reference adult weight: 70 kg. Energy density: High.
Ingredients
Ingredients image

Ingredients list
Ingredient information
Allergens
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Unrecognized: en:322-from-soy, en:904, en:milk-chocolate-contains-minimum-35-cocoa-solids-and-minimum-14-milk-solids
Vegetarian status unknown
Unrecognized: en:322-from-soy, en:904, en:milk-chocolate-contains-minimum-35-cocoa-solids-and-minimum-14-milk-solids
Food Processing
NOVA group
Elements that indicate the product is in NOVA group 4
How NOVA works
Additives
E1400 - DextrinCarrierEmulsifierStabiliserThickener
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions (pyrolysis or roasting). The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour). White and yellow dextrins from starch roasted with little or no acid are called British gum.
E904 - Shellac
Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes (pictured) and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish. Shellac functions as a tough natural primer, sanding sealant, tannin-blocker, odour-blocker, stain, and high-gloss varnish. Shellac was once used in electrical applications as it possesses good insulation qualities and it seals out moisture. Phonograph and 78 rpm gramophone records were made of it until they were replaced by vinyl long-playing records from the 1950s onwards. From the time it replaced oil and wax finishes in the 19th century, shellac was one of the dominant wood finishes in the western world until it was largely replaced by nitrocellulose lacquer in the 1920s and 1930s.
Environment
Transportation and origins
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on January 2, 2018 at 12:59:43 PM UTC by kiliweb .
Last edit on March 17, 2026 at 6:39:55 AM UTC by new-nutrition-bot .
Product page also edited by bot-tags-and-languages, concernaverted, halal-app-chakib, kiliweb, new-nutrition-bot, openfoodfacts-contributors, sebleouf, yuka.VDVoWVBiMGZoUDRHaDhNYXJ5M1Z4L1p4emJ5dkFIMldDOHNzSVE9PQ, yuka.sY2b0xO6T85zoF3NwEKvlk1OasiE-CzfOUftgUOG-fmkLJzwRfEj5aXUMag.