Apples vs Carob flour
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Carob flour is higher in more vitamins & minerals
Calories (kcal)
Apples —
Carob flour 222
Protein (g)
Apples 0.133
Carob flour 4.62
Carbs (g)
Apples 14.8
Carob flour 88.9
Fat (g)
Apples 0.150
Carob flour 0.650
Fiber (g)
Apples 2.11
Carob flour 39.8
Quick answers
Which has more protein?
Carob flour — 4.62g vs 0.133g per 100g.
Which is more nutrient-dense?
Carob flour scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Apples | Carob flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 222 kcal | |
| Macronutrients | |||
| Water | 84.7 g | 3.58 g | +2265% |
| Protein | 0.133 g | 4.62 g | -97% |
| Total lipid (fat) | 0.150 g | 0.650 g | -77% |
| Carbohydrate, by difference | 14.8 g | 88.9 g | -83% |
| Fiber, total dietary | 2.11 g | 39.8 g | -95% |
| Sugars, Total | 11.8 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.090 g | |
| Fatty acids, total monounsaturated | — | 0.197 g | |
| Fatty acids, total trans | — | 0 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0.200 mg | |
| Thiamin (Vitamin B1) | 0.011 mg | 0.053 mg | -79% |
| Riboflavin (Vitamin B2) | 0.069 mg | 0.461 mg | -85% |
| Niacin (Vitamin B3) | 0.089 mg | 1.90 mg | -95% |
| Pantothenic acid (Vitamin B5) | — | 0.047 mg | |
| Vitamin B-6 — Pyridoxine | 0.032 mg | 0.366 mg | -91% |
| Biotin (Vitamin B7) | 0.813 ug | 29.0 ug | -97% |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 11.9 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 1.00 ug | |
| Carotene, beta | — | 8.00 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.630 mg | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 6.64 mg | 348 mg | -98% |
| Iron, Fe | 0.060 mg | 2.94 mg | -98% |
| Magnesium, Mg | 4.95 mg | 54.0 mg | -91% |
| Phosphorus, P | 8.44 mg | 79.0 mg | -89% |
| Potassium, K | 106 mg | 827 mg | -87% |
| Sodium, Na | 0.279 mg | 35.0 mg | -99% |
| Zinc, Zn | 0.023 mg | 0.920 mg | -97% |
| Copper, Cu | 0.034 mg | 0.571 mg | -94% |
| Manganese, Mn | 0.040 mg | 0.508 mg | -92% |
| Selenium, Se | — | 5.30 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 61 kcal | — | |
| Energy (Atwater Specific Factors) | 55 kcal | — | |
| Energy | — | 929 kj | |
| Nitrogen | 0.021 g | — | |
| Ash | 0.299 g | 2.27 g | -87% |
| Carbohydrate, by summation | 13.9 g | — | |
| Total Sugars | 11.8 g | 49.1 g | -76% |
| Sucrose | 2.06 g | — | |
| Glucose | 2.01 g | — | |
| Fructose | 7.76 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 29.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 29.0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 14.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0 g | |
| SFA 14:0 (Myristic acid) | — | 0.001 g | |
| SFA 16:0 (Palmitic acid) | — | 0.072 g | |
| SFA 18:0 (Stearic acid) | — | 0.014 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0.004 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.194 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 0.216 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.212 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.004 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | — | 0.048 g | |
| Threonine (EAA) | — | 0.271 g | |
| Isoleucine (EAA, BCAA) | — | 0.209 g | |
| Leucine (EAA, BCAA) | — | 0.442 g | |
| Lysine (EAA) | — | 0.196 g | |
| Methionine (EAA) | — | 0.081 g | |
| Cystine (conditionally essential) | — | 0.029 g | |
| Phenylalanine (EAA) | — | 0.151 g | |
| Tyrosine (conditionally essential) | — | 0.120 g | |
| Valine (EAA, BCAA) | — | 0.446 g | |
| Arginine (conditionally essential) | — | 0.130 g | |
| Histidine (EAA) | — | 0.122 g | |
| Alanine | — | 0.584 g | |
| Aspartic acid | — | 0.503 g | |
| Glutamic acid | — | 0.362 g | |
| Glycine (conditionally essential) | — | 0.267 g | |
| Proline (conditionally essential) | — | 0.354 g | |
| Serine | — | 0.304 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
| Proanthocyanidin dimers | 9.55 mg | — | |
| Proanthocyanidin trimers | 6.24 mg | — | |
| Proanthocyanidin 4-6mers | 21.3 mg | — | |
| Proanthocyanidin 7-10mers | 18.7 mg | — | |
| Proanthocyanidin polymers (>10mers) | 30.7 mg | — | |
| Apigenin | 0 mg | — | |
| Luteolin | 0 mg | — | |
| Kaempferol | 0 mg | 0.440 mg | -100% |
| Myricetin | 0 mg | 6.73 mg | -100% |
| Quercetin | 3.80 mg | 38.8 mg | -90% |
| Flavonoids | |||
| (-)-Epicatechin | 6.04 mg | — | |
| (-)-Epicatechin 3-gallate | 0 mg | 30.1 mg | -100% |
| (-)-Epigallocatechin | 0.670 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0.110 mg | 109 mg | -100% |
| (+)-Catechin | 1.39 mg | 50.8 mg | -97% |
| (+)-Gallocatechin | 0 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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