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Almond Paste Almond Paste 500g
10.52 $

Almond Paste 500g

Servings: 500g
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Old price: 12.95 $
10.52 $With VAT

From 3 units only 10.31 $ /Units. -2%

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  • Contains components with cardioprotective properties
  • Fantastic element of mass-gaining diet
  • Product of natural origin
  • Free of salt and sugar
  • Does not contain palm oil
  • Tasty and healthy snack
  • Rich source of protein
  • Contains healthy fats

Almond paste Soncone is a 100% natural high-quality product made of almonds roasted in the skin, free of sugar, salt, and palm oil. Almonds contain a wealth of nutrients characterised by a health-enhancing effect on the human organism.

Edible nuts are a more and more common component in the human diet. The fact results from the ever growing awareness of consumers about their beneficial effect, which has been documented by numerous scientific tests, and from their still increasing availability. One of the most commonly consumed nuts are almonds, that is the seeds of the almond tree.

The dominating component of almonds, amounting to about 50/100 g, is fat; however, it is also important that it has a high content of protein, which is about 20/100 g. From the dietary and health-oriented point of view, the most important components contained in nuts are the macro- and microelements which, alone or as a result of synergy with other components, are responsible for the preventive or even medicinal properties of almonds.

The amount of protein contained in almonds is similar or much higher from the content of the component in products of animal origin. Although protein in nuts is not characterised by high biological quality, its low proportion of lysine to arginine made it possible to consider it a factor beneficial for reducing the risk of developing circulatory system diseases.

Many scientific studies that demonstrated the health-promoting effects of nuts associated them with the profile of fatty acids contained in them. From the dietary point of view, an important compound is α-linolenic acid, which has an anti-inflammatory effect, and improves lipid management in the blood by reducing the level of the LDL cholesterol fraction and triglycerides, thanks to which it is able to reduce arterial blood pressure, the risk of developing vascular inflammation and cardiovascular system diseases.

Other major components contained in almonds that have a beneficial effect on the human organism and are considered biologically active are: vitamin B2, free amino acids (mainly L-arginine), dietary fibre, potassium, magnesium, copper, folic acid, antioxidants (tocopherols, polyphenols, flavonoids), and polyunsaturated fatty acids. It is thanks to those substances, among other things, that the consumption of almonds can help to prevent heart diseases and diabetes, which has been proven scientifically.

Folic acid plays an important role in the detoxification of homocysteine – an amino acid containing sulphur, which has atherogenic properties and is deposited in the blood plasma in case of a folic acid deficit. Hyperhomocysteinemia is believed to be an independent risk factor of developing cardiovascular and neurodegenerative diseases, congenital disorders, and cancer.

The right level of magnesium and copper improves insulin sensitivity, prevents arterial hypertension and arrhythmia, and type 2 diabetes, as well as supports the normal functioning of the vascular endothelium. Dietary fibre reduces blood sugar concentration after a meal, and the result of its fermentation are short-chain fatty acids, which prevent the occurrence of an inflammation. Apart from that, it helps to reduce LDL levels in the blood serum, thanks to which it is able to prevent cardiovascular diseases.

L-Arginine is a nitric oxide precursor that helps to improve the elasticity of blood vessels, which is dependent on the endothelium. A high proportion of arginine to lysine reduces the level of LDL in the blood, which is considered to be a factor beneficial for reducing the risk of developing circulatory system diseases.

Nuts are also known as a source of antioxidants, which are necessary for the protection against oxidative stress. Above all, nuts are a fantastic source of α-tocopherols, considered an important anti-atherosclerotic factor. Among other components with antioxidant properties, there are also various polyphenolic compounds, like anthocyanines, flavonoids, lignans, naphthoquinones, fenolic acids, and especially gallic acid, proanthocyanidins, and tannins. Antioxidants prevent the occurrence of an inflammation thanks to their antioxidant properties and the ability to modulate signalling pathways, including the influence on the nuclear transcription factor, whose results are, for example, the modulation of the inflammatory genes of macrophages. They restore the right balance of oxidised and reduced glutathione in the plasma and enhance the response of β cells to glucose and the activity of insulin, as well as increase the resistance of LDL to oxidation.

To sum up, Almond paste Soncone is a product that can constitute an excellent element of diversion in the diet at any time. Almond paste can be used for fresh bread or rice waffles, for diversifying most meat dishes, mixed with fruit products and taken everywhere as an energy-boosting snack, or eaten with a spoon as a delicacy. 

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Container size: 500 g
per 1 portion (25 g)amount%RDA
Energy value149 kcal7.5%
Protein5.5 g7.9%
Carbohydrates1.8 g0.6%
- sugar1.22 g2.4%
Fat13.2 g18.9%
- saturated fatty acids1 g4.3%
Salt< 0,01 g< 0,1%
Dietary Fiber2.95 g8.4%

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Energy value


The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.




Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)




Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.




The sugars are the major digestible fuel in the body. We divide them into mono saccharides - glucose (dextrose), fructose (fruit sugar); di- (di-saccharides) - lactose, maltose, sucrose; complex sugars - starch. Most of them changes into glucose during the burning process. Sugars are sweet and increase the glycemic index (except fructose). The healthiest source of acquisition of simple sugars is a diet containing the so-called. products of the first milling and fresh fruit and vegetables in the raw form.


Consumed during a strength workout, they delay fatigue, affecting the proper hydration of the body and keeping parts of glycogen. After finished workout,they accelerate the regeneration of the body and complement energy expenditure. The excess sugars result in the accumulation of excess fat and increase of fatty tissue. A responsible use of sugars is recommended for diabetics, both for hyperglycaemia (glucose level above the normal), and hypoglycaemia (blood sugar levels below normal). Excess consumption of simple sugars can cause tooth decay.
Simple sugars are included in many dietary supplements, most commonly used in the carbohydrate and protein and carbohydrate supplements.
Dosage: for competitive sport athletes it is recommended to consume simple sugars only during workout and immediately after workout.




Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


Saturated fatty acids


Saturated fatty acids are a group of fatty acid having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is linked by a single bond. Saturated fatty acids are commonly known as bad fat, which might adversely affect the cholesterol level, in particular by the action of acids: lauric, myristic, palmitic, and therefore their consumption should be reduced. Research carried out in this matter do not confirm entirely the prevailing beliefs.




Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at

Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).


Dietary fibre


Dietary fibre is a mixture of undigested substances and not absorbed by the human body. Due to the properties divided into: insoluble fibre (e.g. cellulose [polysaccharide] found in fruits and vegetables), partially soluble fibre (including hemicellulose occurring with cereal grains and soluble fibre (including pectin, gums, mucilages [polysaccharides]). Dietary fibre affects the digestive system and gastrointestinal system regulating its operation. By filling the stomach (satiety) reduces appetite, lowers triglycerides and cholesterol and consequently can support the weight loss process and maintain a slim body. It also affects blood glucose levels and cleansing the body of toxins. Available in powder formulations (capsules, and powders), mainly containing the soluble fraction (pectin, gums and mucilages) diet and meal replacements.
Dosage: 10-20 grams per day, before or during meals with some water.


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