Oil, almond
FDC 171031tablespoon (14 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 54 · +32 vs Fats & oils medianAlmond oil scores 54 of 100, a Fair rating, but that's enough to rank it 5th of 60 in Fats & oils, well clear of the category median of 22. The number that carries it is vitamin E, an extraordinary 261% DV per 100 grams, far beyond what most cooking oils supply.
Almond oil is used the way any finishing or light-cooking oil is, drizzled over vegetables or worked into dressings and baked goods where a mild nutty note fits. It is pure fat, at 100 grams of fat and 884 calories per 100 grams, and 8.2 grams of that fat is saturated per 100 grams, worth measuring by the tablespoon (14 grams) rather than pouring freely.
See how this score is calculated, build a plate around oil, almond, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 884 kcal | 44% |
| Total fat | 100 g | 128% |
| Saturated fat | 8.2 g | 41% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 0 g | 0% |
| Potassium | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0 mg | 0% |
| Magnesium | 0 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 39 mg | 261% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | 6% |
| Total fat | 14 g | 18% |
| Saturated fat | 1.1 g | 6% |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 0 g | 0% |
| Potassium | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0 mg | 0% |
| Magnesium | 0 mg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 5.5 mg | 37% |
Source: USDA FoodData Central · Public domain
FDC 171031Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the fats & oils median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Oil, hazelnutDensity 60 vs 54Salad dressing, sweet and sourDensity 83 vs 54Fish oil, cod liverDensity 88 vs 54Original analysis by NutriVerdict
In the kitchen and how to use it
Almond oil is a light, mild-flavored oil pressed from almonds, used in cooking much like other nut oils: drizzled over salads, whisked into vinaigrettes, or used for light sauteing and baking where a subtle nutty note is welcome without overpowering other flavors. Its neutral-to-mild taste also makes it a common choice in delicate baked goods like cakes and shortbread, and it's sometimes used to finish roasted vegetables or fish. Refined versions have a higher smoke point suited to light frying, while unrefined, cold-pressed oils are better reserved for dressings and finishing.
Store almond oil in a cool, dark cupboard, tightly sealed, and use within its stated shelf life since, like other nut oils, it can turn rancid once opened, especially with heat or light exposure; refrigeration extends freshness once opened. A tablespoon (14 grams) has 884 calories per 100 grams, about 124 calories per tablespoon, and being a pure oil it's 100 grams of fat per 100 grams with no protein, carbs, or sodium. What stands out is vitamin E: 261% of the Daily Value per 100 grams, an exceptionally high figure for a cooking oil, making it a concentrated source in dishes where it's used raw, such as dressings and drizzles.
Frequently asked questions about oil, almond
How many calories are in almond oil?
Almond oil has 884 calories per 100 grams; a tablespoon (14g) provides about 124 calories.
Is almond oil a good source of vitamin E?
Yes, it's exceptionally high in vitamin E, providing 261% of the Daily Value per 100 grams, among the highest of any common cooking oil.
How should almond oil be used and stored?
It's best used in dressings, drizzles, and light sauteing, and should be stored tightly sealed in a cool, dark place, or refrigerated once opened, to prevent it from turning rancid.