Nuts, almond paste
Whole food · Nut and Seed Products
Photo: Wikipedia
Almond paste is a dense, marzipan-like confection made from finely ground almonds and sugar, often with a touch of almond extract. It has a rich, sweet, and distinctly nutty flavor with a moist, pliable, and slightly grainy texture. Nutritionally, it's a calorie-dense source of plant-based protein and healthy fats, but its high sugar content is a key consideration.
Calorie split: 8% protein · 40% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People love almond paste for its intensely sweet, aromatic almond flavor and its uniquely pliable texture that can be molded, layered, or used as a filling. It's a beloved staple in festive baking across many cultures, from Scandinavian Christmas cookies to Italian holiday cakes.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content (over 36g per 100g) can cause rapid blood-sugar spikes, making it unsuitable for large portions for those managing diabetes. As a concentrated nut product, it's a common allergen and very calorie-dense. To enjoy it mindfully, use it as a flavoring accent rather than a main ingredient, pair it with fiber-rich foods like whole-grain pastries, and strictly control portion sizes.
Key benefits
- Provides plant-based protein and healthy monounsaturated fats.
- A good source of dietary fiber and vitamin E.
- Offers quick energy from its carbohydrate content.
- Contains minerals like magnesium and manganese.
- A versatile ingredient for both sweet and savory applications.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The primary difference between almond paste and marzipan is the sugar-to-almond ratio; almond paste has more almonds and is less sweet, making it better for fillings, while marzipan has more sugar and is smoother, ideal for sculpting decorative figures.
Full nutrition (USDA data · scales with serving)
| Water | 14.1 g |
| Energy | 458 kcal |
| Energy | 1916 kj |
| Protein | 9.0 g |
| Total lipid (fat) | 27.7 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 47.8 g |
| Fiber, total dietary | 4.8 g |
| Total Sugars | 36.3 g |
| Calcium, Ca | 172 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 130 mg |
| Phosphorus, P | 258 mg |
| Potassium, K | 314 mg |
| Sodium, Na | 9.0 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.45 mg |
| Manganese, Mn | 0.86 mg |
| Selenium, Se | 4.2 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.41 mg |
| Niacin | 1.4 mg |
| Pantothenic acid | 0.11 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 73.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 73.0 ug |
| Folate, DFE | 73.0 ug |
| Choline, total | 28.5 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 13.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.54 g |
| Fatty acids, total monounsaturated | 18.0 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 17.7 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.8 g |
| PUFA 18:2 | 5.6 g |
| PUFA 18:3 | 0.20 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Nuts, mixed nuts, dry roasted, with peanuts, with salt added — USDA does not publish this profile for Nuts.
| Tryptophan | 0.26 g |
| Threonine | 0.60 g |
| Isoleucine | 0.74 g |
| Leucine | 1.4 g |
| Lysine | 0.71 g |
| Methionine | 0.23 g |
| Cystine | 0.29 g |
| Phenylalanine | 0.95 g |
| Tyrosine | 0.68 g |
| Valine | 0.93 g |
| Arginine | 2.2 g |
| Histidine | 0.48 g |
| Alanine | 0.81 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.1 g |
| Proline | 0.88 g |
| Serine | 0.92 g |
FAQ
What is the difference between almond paste and marzipan?
Almond paste has a higher almond-to-sugar ratio, making it less sweet and more textured, perfect for fillings. Marzipan has more sugar, is finer, and is used for molding decorations and confections.
Can I use almond paste in savory dishes?
While traditionally sweet, its rich, nutty flavor can be used sparingly in savory sauces or stuffings for poultry or fish, similar to how ground nuts are used, but it will add a distinct sweetness.
How should I store almond paste?
Wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for a few weeks, refrigerated for several months, or frozen for up to a year.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.58 kcal/g · 8% calories from protein · 4.8 g fiber · 36.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.03 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.