Almond

Prunus amygdalus

The almond is a seed that cooks treat as a nut, with a soft texture. It is sold whole and used raw, in baking, as a garnish, and to thicken dishes.

Plant-based
Gluten-free
Allergen: tree nuts

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Nuts & seeds
Part used: Seed
Family: Rosaceae
Texture: Soft
Cooked most in: Europe, Africa, The Americas
Top country: Spain
Dishes: 20 in the catalogue
Energy: 626 kcal per 100 g

Photo: Ivar Leidus · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use almond

Typical ways to cook or use it

Bake
Garnish
Raw
Thicken

Preparing it

Remove the shell to reach the seed. For blanched almonds, use hot water to loosen the skin, then remove it.

Flavour

Taste and texture

Texture

Soft

Shopping

Choosing and storing almond

Sold as: Whole

Nutrition

What 100 g of almond holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 23%Fat 55%Carbohydrate 22%of the macronutrients by weight

Nutrition per 100 g of almond, raw
Energy	626 kcal
Protein	21 g
Fat	51 g
of which saturated	3.8 g
Carbohydrate	20 g
Fibre	11 g
Sodium	0 mg

Nutrition per 100 g of almond, raw: minerals and vitamins
Potassium	733 mg
Calcium	254 mg
Iron	3.7 mg
Magnesium	258 mg
Zinc	2.9 mg

Other forms

Protein 23%Fat 54%Carbohydrate 23%of the macronutrients by weight

Nutrition per 100 g of almond, other form
Energy	579 kcal · 2,423 kJ
Protein	21 g
Fat	50 g
of which saturated	3.8 g
Carbohydrate	22 g
of which sugars	4.4 g
Fibre	13 g
Sodium	1 mg
Cholesterol	0 mg

Nutrition per 100 g of almond, other form: minerals and vitamins
Potassium	733 mg
Calcium	269 mg
Iron	3.7 mg
Magnesium	270 mg
Zinc	3.1 mg
Folate	44 µg

Source: USDA FoodData Central (foods 2346393, 170567), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where almond is cooked

20 dishes in the catalogue use almond. Here is where they come from.

Dishes by continent

Countries whose dishes use it most

Counts are catalogued dishes from each country that list almond among their ingredients.

Origins

Native to: Western Asia
First cultivated: in Western Asia

On the table

Dishes made with almond

10 of the 20 catalogued dishes that use it, spread across the countries they come from.

Hallaca
Venezuela
Klappertaart
Indonesia
Tarta de Santiago
Spain
Baklava
Saffron pancake
Sweden
Mrouzia
Morocco
Kalbûnî
Rabbit with chocolate
Spain
Seffa
Almond chicken

Dish lists come from Wikidata; a dish counts when its recorded ingredients include almond.

Good to know

Diet and allergens: almond in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: Contains: tree nutsChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Family

Related forms

A kind of: nut
Made from it: almond flour (ground)