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

Labels

Nutri-Score
Nutri-ScorePoor nutritional quality
NOVA Group
NOVA GroupUltra-processed food and drink products
Environmental Score
Environmental ScoreNot computed

Health

Nutrition

Label

DPoor nutritional quality

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 ml
Energy2,458 kJ (587 kcal)
FAT38.7 g
Saturated fat13.3 g
Carbohydrates43.3 g
Sugars33.3 g
Dietary fiber6.7 g
Proteins10 g
Salt0.13 g
Sodium0.05 g
Minerals
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)
Energy2,458 kJ (587 kcal)2,458 kJ (587 kcal)~ 2,342.38 kJ (564 kcal)
FAT38.7 g38.7 g~ 38.73 g
Saturated fat13.3 g13.3 g~ 13.4 g
Cholesterol~ 0.01 g?~ 0.01 g
Carbohydrates43.3 g43.3 g~ 38.89 g
Sugars33.3 g33.3 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 fiber6.7 g6.7 g~ 5.22 g
Proteins10 g10 g~ 12.08 g
Salt0.13 g0.13 g~ 0.14 g
Sodium0.05 g0.05 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.

Walking
143 min (~14,332 steps)
Swimming
86 min
Bicycling
67 min
Running
50 min

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)

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

Transportation and origins

Origins of ingredients: United States Manufacturing places: No manufacturing place information provided.

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.