Cheese vs Flour
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Flour, soy, defatted is higher in more vitamins & minerals
Calories (kcal)
Cheese —
Flour 366
Protein (g)
Cheese 22.1
Flour 51.1
Carbs (g)
Cheese 2.40
Flour 32.9
Fat (g)
Cheese 22.1
Flour 3.33
Fiber (g)
Cheese —
Flour —
Quick answers
Which has more protein?
Flour, soy, defatted — 51.1g vs 22.1g per 100g.
Which is more nutrient-dense?
Flour, soy, defatted 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 | Cheese | Flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 366 kcal | |
| Macronutrients | |||
| Water | 49.8 g | 6.24 g | +698% |
| Protein | 22.1 g | 51.1 g | -57% |
| Total lipid (fat) | 22.1 g | 3.33 g | +564% |
| Carbohydrate, by difference | 2.40 g | 32.9 g | -93% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 12.7 g | — | |
| Fatty acids, total monounsaturated | 4.74 g | — | |
| Cholesterol | 65.5 mg | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | — | 0.542 mg | |
| Riboflavin (Vitamin B2) | — | 0.298 mg | |
| Niacin (Vitamin B3) | — | 3.43 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.618 mg | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 532 mg | 338 mg | +57% |
| Iron, Fe | 0 mg | 7.34 mg | -100% |
| Magnesium, Mg | 21.6 mg | 313 mg | -93% |
| Phosphorus, P | 380 mg | 726 mg | -48% |
| Potassium, K | 80.7 mg | 2480 mg | -97% |
| Sodium, Na | 734 mg | 2.00 mg | +36610% |
| Zinc, Zn | 3.51 mg | 4.44 mg | -21% |
| Copper, Cu | 0 mg | 1.51 mg | -100% |
| Manganese, Mn | 0.021 mg | 3.81 mg | -99% |
| Selenium, Se | — | 45.8 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 297 kcal | 366 kcal | -19% |
| Energy (Atwater Specific Factors) | 298 kcal | 339 kcal | -12% |
| Energy | — | 1530 kj | |
| Nitrogen | 3.47 g | 8.18 g | -58% |
| Ash | 3.55 g | 6.45 g | -45% |
| Total dietary fiber (AOAC 2011.25) | — | 24.3 g | |
| Iodine, I | 45.7 ug | — | |
| Molybdenum, Mo | — | 211 ug | |
| Betaine | — | 2.80 mg | |
| Retinol | 135 ug | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0 ug | — | |
| SFA 12:0 (Lauric acid) | 0.626 g | — | |
| SFA 14:0 (Myristic acid) | 1.95 g | — | |
| SFA 16:0 (Palmitic acid) | 6.25 g | — | |
| SFA 18:0 (Stearic acid) | 2.01 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.590 g | — | |
| Tryptophan (EAA) | — | 0.616 g | |
| Threonine (EAA) | — | 1.97 g | |
| Isoleucine (EAA, BCAA) | — | 2.31 g | |
| Leucine (EAA, BCAA) | — | 4.11 g | |
| Lysine (EAA) | — | 3.06 g | |
| Methionine (EAA) | — | 0.622 g | |
| Phenylalanine (EAA) | — | 2.86 g | |
| Tyrosine (conditionally essential) | — | 1.74 g | |
| Valine (EAA, BCAA) | — | 2.31 g | |
| Arginine (conditionally essential) | — | 3.93 g | |
| Histidine (EAA) | — | 1.27 g | |
| Alanine | — | 2.86 g | |
| Aspartic acid | — | 4.98 g | |
| Glutamic acid | — | 9.08 g | |
| Glycine (conditionally essential) | — | 1.79 g | |
| Proline (conditionally essential) | — | 2.84 g | |
| Serine | — | 2.70 g | |
| Hydroxyproline | — | 0.176 g | |
| Cysteine | — | 1.01 g | |
| Daidzein | — | 64.5 mg | |
| Genistein | — | 87.3 mg | |
| Choline | |||
| Choline from glycerophoshocholine | — | 7.00 mg | |
| Choline from phosphatidylcholine | — | 63.0 mg | |
| Choline from phosphocholine | — | 1.50 mg | |
| Choline from sphingomyelin | — | 0.800 mg | |
| Free Choline | — | 120 mg | |
| Total Choline | — | 190 mg | |
| Isoflavones | |||
| Total isoflavones | — | 151 mg | |
| Purines | |||
| Purine, adenine | 3.10 mg | — | |
| Purine, guanine | 3.80 mg | — | |
| Purine, hypoxanthine | 1.00 mg | — | |
| Purine, uric acid | 0.100 mg | — | |
| Purine, xanthine | 0.010 mg | — | |
| Purines, total | 7.91 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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