Almonds, whole


The almond tree is currently believed to have originated in the mountains of Central Asia. Settlers ultimately brought the almond to the USA, but only the plantings in California proved promising.

Today California is the centre of worldwide production, far out-growing Spain and Greece. The almond trees begin to bloom from March to April. A “shaker” is used at harvest time to shake the almond trees causing the almonds to drop. The nuts are cracked and sorted manually or electronically with laser scanners at various producers in the growing regions.

Almonds are traditionally used to make marzipan. Nowadays, recipes for pastries and confectionery would be unthinkable without almonds.


Typical values
per 100 g
1 serving (25 g)
2,561 kJ
620 kcal
640 kJ
155 kcal
21.3 g
5.3 g
5.1 g
1.3 g
of which sugar
3.9 g
1.0 g
54.6 g
13.7 g
of which saturated fatty acids
4.0 g
1.0 g
11.5 g
2.9 g
0.01 g
<0.01 g


* GDA recommended daily intake
(The values are based on a daily nutritional intake of 2,000 kcal – source CIAA)

Almonds, whole · 200 g