Almonds

One US cup of almonds weighs 143 grams. Going the other way, 100 grams is about 0.70 cups.

Almonds are the edible kernels of Prunus dulcis, the sweet almond tree, a stone fruit related botanically to peaches, cherries and plums. California produces roughly 80 percent of the world's supply, and most retail almonds sold as raw or unblanched in the United States are from this source. The measurement behaviour is exceptionally consistent — whole almonds are among the most uniform ingredients on this site, with agreement between sources typically within 1 percent.

USDA FoodData Central publishes 1 cup of raw almonds at 143 grams (FDC 170567, Nuts, almonds, raw), giving a bulk density of 0.6045 grams per millilitre. King Arthur's ingredient weight chart publishes 1 cup of whole unblanched almonds at 142 grams and 0.6002 grams per millilitre. The two figures agree within 0.7 percent, essentially exactly matching — a level of agreement usually only seen when both sources have measured the same well-defined physical product.

Almonds are sold in several forms, each with different measurement:

- Whole raw or roasted, with skin (this entry) at 143 grams per cup - Whole blanched, skin removed, weighing similar to unblanched at about 145 grams per cup - Sliced almonds, thin flat pieces, at approximately 86 grams per cup (per KA — much lighter because of air pockets between the slices) - Slivered almonds, thin lengthwise strips, at approximately 114 grams per cup (per KA — denser than sliced, less dense than whole) - Almond meal, coarsely ground unblanched almonds, at about 84 grams per cup (per KA) - Almond flour, finely ground blanched almonds, at about 96 grams per cup (in this dataset separately) - Almond paste (packed), a sweetened almond confection, at about 259 grams per cup (per KA — much denser because sugar and glucose syrup fill the internal air spaces) - Almond butter, ground almonds pressed to a paste, at about 250 to 272 grams per cup (in this dataset separately)

The transformations that reduce whole almonds to slices, slivers, meal or flour all reduce or eliminate the air pockets between whole nuts. Ground finer, the almonds pack more densely per volume but occupy less space per gram — the paradox is easier to see in a comparison: a cup of whole almonds and a cup of almond flour are similar in weight (143 versus 96 grams) but the flour was ground from significantly fewer whole almonds by number.

Almond skin adds a small amount of weight and some tannin bitterness. Blanched almonds (skin removed by brief hot water) are used where the pale colour or clean flavour matters, as in classic French macarons, Italian amaretti, or Turkish tarhini paste. Unblanched almonds are used where the flavour of the skin is preferred, as in Spanish marcona-style preparation, granola, and most home baking.

Related products this entry does not cover: almond flour (already in the dataset), almond butter (already in the dataset), and almond milk (a dairy alternative, weighs close to regular milk at about 245 grams per cup because it is mostly water with a small proportion of ground almonds).

Almonds are one of the FDA's designated Big Nine allergens under the FALCPA labelling rules, and any US-sold product containing almonds must clearly declare them on the ingredient list.

FDA does not publish an identity standard specific to almonds beyond the allergen rules. Codex Alimentarius has a standard for shelled and unshelled almonds (CXS 306-2011) covering trade quality and moisture limits but not density. Neither publishes a bulk density.

The category here is 'milled' because whole almonds pack similarly to milled powders in a measuring cup — small enough to conform to the container, and their bulk density depends slightly on scoop method. The 10 percent tolerance applies. Both sources sit essentially on the same figure.