The oil yields of almonds were determined to be between 42.6% (bitter almond) and 55.4% (‘Nonpareil’). Antioxidant activity and total phenolic contents (TPC) of almonds varied between 4.80% (‘Texas’) and 85.57% (‘Ferragnes’) to 8.82 (‘Nonpareil’) and 109.79 mg gallic acid equivalent (GAE) per 100 g (‘Ferragnes’), respectively. While oleic acid amounts of almond oils are detected to be between 68.95% (‘Texas’) and 75.16% (‘Ferragnes’), linoleic acid amounts of kernel oils were determined to be between 16.74% (‘Ferraduel’) and 23.24% (‘Texas’). Gallic acid amounts in almond kernels were identified to be between 19.85 (‘Ferragnes’) and 35.12 mg/g (bitter almond). Calcium (Ca) and potassium (K) amounts in almonds were measured at between 3163.65 (bitter almond) and 5438.46 mg/kg (‘Texas’) to 5193.57 mg/kg (bitter almond) and 9720.63 mg/kg (‘Ferragnes’), respectively. Phosphorus amounts in almonds were detected at between 4592.31 (‘Nonpareil’) and 6996.71 mg/kg (‘Ferragnes’). As a result, almond variety had an effect on oil content, bioactive properties, fatty acid profiles, polyphenols and mineral contents.