Mandeln Blanchiert gehobelt

by K-Classic 100g in Almonds Barcode 4337185462788
Very good nutritional quality
Green-Score
e
Environmental impact estimate

Mandeln Blanchiert gehobelt by K-Classic provides 625 kcal per 100 g, with 4.3 g of sugars and 25 g of protein. Its Nutri-Score is A. It is listed in the Almonds category and comes in a 100g pack.

Nutrient levels per 100 g

Fat
54 g · High
Saturated fat
4 g · Moderate
Sugars
4.3 g · Low
Salt
0.1 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 625 kcal 625 kcal 609
Total fat 54 g 54 g 69% 52.2
Saturated fat 4 g 4 g 20% 4.5 −12%
Carbohydrates 5.1 g 5.1 g 2% 12.8 −60%
Total sugars 4.3 g 4.3 g 4.5 −5%
Dietary fiber 9.4 g 9.4 g 34% 12 −22%
Protein 25 g 25 g 50% 23.2 +8%
Salt 0.1 g 0.1 g 0.4 −84%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1386 Almonds products on Foodmetria.

Compared with other almonds

Calories higher 33%
Sugars higher 40%
Salt higher 28%
Saturated fat lower 40%
Protein top 20%
Fiber top 85%

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

Product details

Quantity
100g
Serving size
100g
Sold in
Germany
Barcode
4337185462788

Prices reported by shoppers

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Frequently asked questions

How many calories are in Mandeln Blanchiert gehobelt?

Mandeln Blanchiert gehobelt contains 625 kcal per 100 g and about 625 kcal per serving (100g).

How much sugar is in Mandeln Blanchiert gehobelt?

Mandeln Blanchiert gehobelt has 4.3 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Mandeln Blanchiert gehobelt 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 May 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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