Blue diamond almonds snickerdoodle, Blue Diamond Almonds
i Photo: Open Food Facts contributors · CC BY-SA

Blue diamond almonds snickerdoodle

United States
NOVA4
571 kcalper 100 g · 29% of the reference intake
14.3 gof sugars per 100 g
Barcode (EAN-13)0041570147337
GS1 prefix004 · GS1 US
AdditivesNone found in the ingredients
AllergensNuts
0041570147337

Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories571 kcal29%
Total fat42.9 g55%
Saturated fat3.6 g18%
Total carbohydrate32.1 g12%
Total sugars14.3 g—
Dietary fiber10.7 g38%
Protein17.9 g36%
Sodium0.23 g10%

Open Food Facts, ODbL, record updated June 28, 2025 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

almonds, smokehouse seasoning, cane sugar, sea salt, spice, natural flavors, maltodextrin

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

USDA label data

Serving size about 28 nuts (28 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories160 kcal—
Total fat12 g15%
Saturated fat1.0 g5%
Sodium65 mg3%
Total carbohydrate9.0 g3%
Dietary fiber3.0 g11%
Total sugars4.0 g—
Protein5.0 g—
Servings per package
About 6
USDA food category
Popcorn, Peanuts, Seeds & Related Snacks
Data provider
Label Insight
In FoodData Central
Since November 16, 2023 · label data updated May 23, 2022
FDC ID
2673115

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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