Mandeln, blanchiert

by K-Classic in Ground almonds Barcode 4337185152771
Very good nutritional quality
Green-Score
e
Environmental impact estimate

Mandeln, blanchiert by K-Classic provides 619 kcal per 100 g, with 5.6 g of sugars and 24 g of protein. That is 20% more sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Ground almonds category.

Nutrient levels per 100 g

Fat
53 g · High
Saturated fat
4.5 g · Moderate
Sugars
5.6 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 619 kcal 619 kcal 600
Total fat 53 g 53 g 68% 49.4 +7%
Saturated fat 4.5 g 4.5 g 23% 4 +14%
Carbohydrates 5.7 g 5.7 g 2% 8.8 −36%
Total sugars 5.6 g 5.6 g 4.7 +20%
Dietary fiber 11 g 11 g 39% 10.4 +6%
Protein 24 g 24 g 48% 24.9
Salt 0 g 0 g 0.2 −94%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 95 Ground almonds products on Foodmetria.

Compared with other ground almonds

Calories lower 44%
Sugars higher 17%
Salt lower 15%
Saturated fat higher 28%
Protein top 60%
Fiber top 32%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
100g
Sold in
Germany
Barcode
4337185152771

Prices reported by shoppers

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Frequently asked questions

How many calories are in Mandeln, blanchiert?

Mandeln, blanchiert contains 619 kcal per 100 g and about 619 kcal per serving (100g).

How much sugar is in Mandeln, blanchiert?

Mandeln, blanchiert has 5.6 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Mandeln, blanchiert healthy?

It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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