Flour, almond
Per 100 g, Flour, almond provides 622 kcal, making it an energy-dense food. It contains 26.2 g of protein, 16.2 g of carbohydrate and 50.2 g of fat, with 9.27 g of dietary fibre. Per 100 g it is an excellent source of magnesium and protein, and a good source of fibre.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 26.2 g | 52% |
| Total fat | 50.2 g | 64% |
| Carbohydrates | 16.2 g | 6% |
| Fibre | 9.27 g | 33% |
| Sodium | 0.89 mg | 0% |
| Potassium | 667 mg | 14% |
| Calcium | 232 mg | 18% |
| Iron | 3.22 mg | 18% |
| Magnesium | 251 mg | 60% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Flour
Almond flour is a finely ground, gluten-free alternative to wheat flour, made from blanched almonds and used in baking cakes, biscuits and low-carbohydrate bread. It is far more calorie-dense than most flours, with 622 kcal per 100 g, reflecting its high fat content of 50.2 g. It also supplies 26.2 g of protein, 9.27 g of fibre, and notable minerals: 667 mg of potassium, 251 mg of magnesium, 232 mg of calcium and 3.22 mg of iron, against 16.2 g of carbohydrate.
Unlike wheat flour, almond flour's calories come mostly from fat rather than starch, and much of that fat is the unsaturated type generally associated with heart-healthy eating patterns. Its protein and fibre content are both considerably higher than plain wheat flour, which can make baked goods more filling in smaller portions. Because it is calorie-dense, a sensible tip is to weigh rather than scoop almond flour when baking, and to expect it to behave differently from wheat flour, since it contains no gluten and browns faster in the oven.