Almonds contain moderate protein digestibility. Removing the skin or soaking almonds might increase protein digestibility by decreasing antinutrient levels such as phytates.

These foods have the capacity to provide an increased amount of protein intake, though they cannot be considered to be the only source since the amino acids present are not fully complemented.

Minimum. There is minimal protein loss in roasting as there is only a slight difference between roasted and raw almonds.

There are about 23 whole almonds in 28 grams, which is considered to be one serving of almonds.