Nuts · SOURCE-BASED NUTRITION
Nuts, almonds, dry roasted, with salt added nutrition facts
Foundation
Nuts, almonds, dry roasted, with salt added. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 620 kcal | — |
| Protein | 20.4 g | 40.8% |
| Carbohydrate, by difference | 16.2 g | 5.9% |
| Total lipid (fat) | 57.8 g | 74.1% |
| Fiber, total dietary | 11 g | 39.3% |
| Sugars, Total | 4.17 g | — |
| Fatty acids, total saturated | 4.56 g | 22.8% |
| Sodium, Na | 256 mg | 11.1% |
| Potassium, K | 684 mg | 14.6% |
| Calcium, Ca | 273 mg | 21% |
| Iron, Fe | 3.17 mg | 17.6% |
| Magnesium, Mg | 258 mg | 61.4% |
| Phosphorus, P | 456 mg | 36.5% |
| Zinc, Zn | 2.8 mg | 25.5% |
| Copper, Cu | 0.87 mg | 96.7% |
| Manganese, Mn | 2.02 mg | 87.8% |
| Selenium, Se | 0 µg | 0% |
| Vitamin A, RAE | 2 µg | 0.2% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Vitamin E (alpha-tocopherol) | 19 mg | 127% |
| Vitamin K (phylloquinone) | 0 µg | 0% |
| Thiamin | 0.08 mg | 6.6% |
| Riboflavin | 1.57 mg | 121% |
| Niacin | 3.1 mg | 19.4% |
| Pantothenic acid | 0.24 mg | 4.7% |
| Vitamin B-6 | 0.08 mg | 4.4% |
| Choline, total | 60.8 mg | 11.1% |
| Ash | 3.47 g | — |
| Betaine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 17 µg | — |
| Choline, free | 4.3 mg | — |
| Choline, from glycerophosphocholine | 0.4 mg | — |
| Choline, from phosphocholine | 56.1 mg | — |
| Choline, from phosphotidyl choline | 0 mg | — |
| Choline, from sphingomyelin | 0 mg | — |
| Cryptoxanthin, beta | 9 µg | — |
| Fatty acids, total monounsaturated | 34.2 g | — |
| Fatty acids, total polyunsaturated | 14.5 g | — |
| Fatty acids, total trans | 0.03 g | — |
| Fatty acids, total trans-dienoic | 0.02 g | — |
| Fatty acids, total trans-monoenoic | 0.02 g | — |
| Fatty acids, total trans-polyenoic | 0 g | — |
| Folate, total | 35 µg | — |
| Fructose | 0 g | — |
| Galactose | 0 g | — |
| Glucose | 0 g | — |
| Lactose | 0 g | — |
| Lutein + zeaxanthin | 25 µg | — |
| Lycopene | 0 µg | — |
| Maltose | 0 g | — |
| MUFA 14:1 c | 0 g | — |
| MUFA 15:1 | 0 g | — |
| MUFA 16:1 c | 0.26 g | — |
| MUFA 17:1 | 0.06 g | — |
| MUFA 17:1 c | 0.06 g | — |
| MUFA 18:1 c | 33.8 g | — |
| MUFA 20:1 c | 0.08 g | — |
| MUFA 22:1 c | 0 g | — |
| MUFA 22:1 n-9 | 0 g | — |
| MUFA 24:1 c | 0 g | — |
| Nitrogen | 3.94 g | — |
| PUFA 18:2 c | 14.5 g | — |
| PUFA 18:2 CLAs | 0.01 g | — |
| PUFA 18:2 n-6 c,c | 14.5 g | — |
| PUFA 18:3 c | 0.05 g | — |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.05 g | — |
| PUFA 18:3 n-6 c,c,c | 0 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:2 c | 0 g | — |
| PUFA 20:2 n-6 c,c | 0 g | — |
| PUFA 20:3 c | 0 g | — |
| PUFA 20:3 n-3 | 0 g | — |
| PUFA 20:3 n-6 | 0 g | — |
| PUFA 20:3 n-9 | 0 g | — |
| PUFA 20:4 | 0.01 g | — |
| PUFA 20:4c | 0.01 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 20:5c | 0 g | — |
| PUFA 22:2 | 0 g | — |
| PUFA 22:4 | 0 g | — |
| PUFA 22:5 c | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 c | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| SFA 10:0 | 0 g | — |
| SFA 11:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0.03 g | — |
| SFA 15:0 | 0.01 g | — |
| SFA 16:0 | 3.54 g | — |
| SFA 17:0 | 0.03 g | — |
| SFA 18:0 | 0.83 g | — |
| SFA 20:0 | 0.06 g | — |
| SFA 22:0 | 0.04 g | — |
| SFA 24:0 | 0.02 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Sucrose | 4.17 g | — |
| TFA 16:1 t | 0 g | — |
| TFA 18:1 t | 0.02 g | — |
| TFA 18:2 t not further defined | 0.02 g | — |
| TFA 18:3 t | 0 g | — |
| TFA 22:1 t | 0 g | — |
| Tocopherol, beta | 0.18 mg | — |
| Tocopherol, delta | 0 mg | — |
| Tocopherol, gamma | 0.92 mg | — |
| Tocotrienol, alpha | 0.28 mg | — |
| Tocotrienol, beta | 0 mg | — |
| Tocotrienol, delta | 0 mg | — |
| Tocotrienol, gamma | 0 mg | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Vitamin K (Menaquinone-4) | 0 µg | — |
| Water | 2.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin E (127% DV), Riboflavin (B2) (121% DV) and Copper (96.7% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin E: antioxidant and immune function
This amount provides 19 mg. Vitamin E acts as an antioxidant and supports normal immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 1.57 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.87 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 2.02 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMagnesium: energy, muscles and nerves
This amount provides 258 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 11 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin E
This amount provides 19 mg. Vitamin E acts as an antioxidant and supports normal immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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