Toasted almonds have the same nutritional profile as raw almonds — excellent vitamin E, magnesium, manganese, and monounsaturated fat — with enhanced flavour from Maillard browning of their proteins and sugars. Toasting increases the aromatic compounds that make almonds satisfying and may improve the crunch that contributes to satiety.
Toast in a dry pan over medium heat for 3-5 minutes, tossing constantly; they burn quickly. Or oven-roast at 160°C for 10-12 minutes. Cool completely before storing or they soften.
Where Almonds, toasted Stands Out
Macronutrients per 100g
Vitamins & Minerals
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →