Almonds are included as a good source of protein among recommended healthy foods.   A 2016 review of clinical research indicated that regular consumption of almonds may reduce the risk of heart disease by lowering blood levels of LDL cholesterol.  Almonds are 4% water, 22% carbohydrates, 21% protein, and 50% fat.  The almond is a nutritionally dense food, providing a rich source (20% or more of the Daily Value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, copper, iron, magnesium, manganese, phosphorus, and zinc. Almonds are a moderate source (10–19% DV) of the B vitamins thiamine, vitamin B₆, and folate, choline, and the essential mineral potassium. They also contain substantial dietary fiber, the monounsaturated fat, oleic acid, and the polyunsaturated fat, linoleic acid. Typical of nuts and seeds, almonds are a source of phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol.

Almonds are a common addition to breakfast muesli or oatmeal.  While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes.