ProductskirklandAlmonds
Almonds
Barcode 0096619998968
kirkland

Almonds

BARCODE:0096619998968
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Nuts And Their Products, Nuts, Almonds, Aliments D Origine Vegetale, Aliments Et Boissons A Base De Vegetaux, Fruits A Coques, Fruits A Coques Et Derives
ORIGIN:United States
COUNTRIES:Australia, France
STORES:Costco

Health

Nutrition

Nutri-Score

DLower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 35

Nutrient levels

Fat in high quantity (38.7%)
What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in high quantity (13.3%)
What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (33.3%)
What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.125%)
What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition factsAs sold for 100 g / 100 mlCompared to: aliments-d'origine-végétale
Energy2458 kJ (587 kcal)1,327.273 kJ (320 kcal) (+85%)
Fat38.7 g13.31 g (+191%)
Saturated fat13.3 g1.957 g (+580%)
Carbohydrates43.3 g38.474 g (+13%)
Sugars33.3 g6.483 g (+414%)
Dietary fiber6.7 g?
Proteins10 g5.628 g (+78%)
Salt0.125 g0.81 g (-85%)
Sodium0.05 g0.32 g (-84%)
Fruits, vegetables and legumes~ 0 %?

Nutrition facts (Detailed data)

Nutrition factsAs sold for 100 g / 100 mlAs sold Per 100 g (packaging)As sold Per 100 g (estimate)
Energy2458 kJ (587 kcal)2458 kJ (587 kcal)~ 2342.38333333333 kJ (563 kcal)
Fat38.7 g38.7 g~ 38.73075 g
Saturated fat13.3 g13.3 g~ 13.3967416666667 g
Carbohydrates43.3 g43.3 g~ 38.8878166666667 g
Sugars33.3 g33.3 g~ 35.8507 g
Dietary fiber6.7 g6.7 g~ 5.222 g
Proteins10 g10 g~ 12.0770416666667 g
Salt0.125 g0.125 g~ 0.144395 g
Sodium0.05 g0.05 g~ 0.0564031583333333 g
Fruits, vegetables and legumes~ 0 %?~ 0 %

Ingredients

Ingredients image

Almonds ingredients image

Ingredients list

Milk Chocolate (64%) [Sugar, Cocoa Butter, Milk, Chocolate Liquor, Nonfat Milk, Butter Oil (Milk), Emulsifier (322 from Soy), Vanillin, Salt], Almonds (34%), Canola Oil, Corn Syrup, Glazing Agent (904), Dextrin (Maize), Maltodextrin (Maize). Milk Chocolate contains minimum 35% cocoa solids and minimum 14% milk solids.

Ingredient information

Milk Chocolate
64.0%
Sugar
20.21% (estimate)
Cocoa Butter
17.92% (estimate)
Milk
10.67% (estimate)
Cocoa Paste
7.6% (estimate)
Skimmed Milk
3.8% (estimate)
Butterfat
1.9% (estimate)
Emulsifier
0.95% (estimate)
322 From Soy
0.95% (estimate)
Vanillin
0.48% (estimate)
Salt
0.48% (estimate)
Almond
34.0%
Canola Oil
1.17% (estimate)
Corn Syrup
0.42% (estimate)
Glazing Agent
0.21% (estimate)
904
0.21% (estimate)
E1400
0.1% (estimate)
Corn Dextrin
0.1% (estimate)
Maltodextrin
0.05% (estimate)
Corn Maltodextrin
0.05% (estimate)
Milk Chocolate Contains Minimum 35 Cocoa Solids And Minimum 14 Milk Solids
0.05% (estimate)

Added sugars

Contains added sugars (31%) Added sugars: sugar, corn syrup Quantity of added sugars: 31%

Allergens

MilkNutsSoybeans

Ingredients analysis

Palm oil free
Yes

No ingredients containing palm oil.

Vegan
No

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
Unknown

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

4Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives
E1400 - Dextrin
Additives
E904 - Shellac
Ingredients
Emulsifier
Ingredients
Glazing Agent
Ingredients
Maltodextrin

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

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

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Green Score

Overall grade

EVery high environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

DAlmond, (with peel) • Score: 40/100

Life-cycle reference

Category: Almond, (with peel) PEF environmental score: 0.75 Climate change impact: 2.63 kg CO2 eq / kg product The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Almond, (with peel). Source: ADEME Agribalyse Database.

Overall environmental impact by stage (PEF)

The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Almond, (with peel). Source: ADEME Agribalyse Database.

StageImpact
Agriculture91.4 %
Processing1.7 %
Packaging1.6 %
Transportation4.5 %
Distribution0.9 %
Consumption0.0 %

Bonuses and maluses

Origins of ingredients

Declared origins: United States Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Green-Score for this product

EFinal score: 26/100

Final score breakdown

Life cycle analysis score: 40 Sum of bonuses and maluses: -14 Final score: 26/100

Carbon footprint

Carbon footprint

Equivalent to driving 1.4 km in a petrol car. 263 g CO2e per 100g of product. Reference category: Almond, (with peel). The carbon emission figure comes from ADEME's Agribalyse database, for the category: Almond, (with peel). Source: ADEME Agribalyse Database.

Climate impact by stage (CO2e)

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Almond, (with peel). Source: ADEME Agribalyse Database.

StageImpact
Agriculture71.1 %
Processing7.5 %
Packaging7.1 %
Transportation13.6 %
Distribution0.9 %
Consumption0.0 %

Packaging

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Origins of ingredients

Declared origins: United States Origins bonus: +1 Transportation (Worldwide): 0 Environmental policy adjustment: +1 Select a country to include the full impact of transportation.

Origins breakdown

OriginPercent of ingredientsImpact
United States100 %Medium

Forest footprint

Forest footprint

Low risk of deforestation Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint grade: B Presence of one or more ingredients at risk of deforestation, but low risk given their quantity, origin and/or labels. Total Forest Footprint: 0.058 m² per kg of food

Deforestation risk details

Cocoa Primary ingredient grade: B Primary ingredient: 0.058 m² per kg of food Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s. Other risky ingredients These ingredients are not yet assessed for deforestation risk: milk skimmed milk butterfat soya Labels The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

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.