Flaked and ground almonds are processed from whole almonds and retain the same outstanding vitamin E, magnesium, manganese, monounsaturated fat, and protein profile. Ground almonds are used in marzipan, frangipane, and gluten-free baking; flaked almonds are used as a topping or garnish. Both are more quickly absorbed than whole almonds due to increased surface area.
Store in an airtight container in the fridge; the increased surface area of ground and flaked almonds makes them oxidise faster than whole almonds. Toast flaked almonds in a dry pan until golden before using as a topping.
Where Almonds, flaked and ground 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 →