Custard-apple vs Carob flour
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Carob flour is higher in more vitamins & minerals
Calories (kcal)
Custard-apple 101
Carob flour 222
Protein (g)
Custard-apple 1.70
Carob flour 4.62
Carbs (g)
Custard-apple 25.2
Carob flour 88.9
Fat (g)
Custard-apple 0.600
Carob flour 0.650
Fiber (g)
Custard-apple 2.40
Carob flour 39.8
Quick answers
Which has more protein?
Carob flour — 4.62g vs 1.70g per 100g.
Which has fewer calories?
Custard-apple, (bullock's-heart), raw — 101 vs 222 kcal 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 | Custard-apple | Carob flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 101 kcal | 222 kcal | -55% |
| Macronutrients | |||
| Water | 71.5 g | 3.58 g | +1897% |
| Protein | 1.70 g | 4.62 g | -63% |
| Total lipid (fat) | 0.600 g | 0.650 g | -8% |
| Carbohydrate, by difference | 25.2 g | 88.9 g | -72% |
| Fiber, total dietary | 2.40 g | 39.8 g | -94% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.231 g | 0.090 g | +157% |
| Fatty acids, total monounsaturated | — | 0.197 g | |
| Fatty acids, total trans | 0 g | 0 g | = |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 19.2 mg | 0.200 mg | +9500% |
| Thiamin (Vitamin B1) | 0.080 mg | 0.053 mg | +51% |
| Riboflavin (Vitamin B2) | 0.100 mg | 0.461 mg | -78% |
| Niacin (Vitamin B3) | 0.500 mg | 1.90 mg | -74% |
| Pantothenic acid (Vitamin B5) | 0.135 mg | 0.047 mg | +187% |
| Vitamin B-6 — Pyridoxine | 0.221 mg | 0.366 mg | -40% |
| Biotin (Vitamin B7) | — | 29.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 11.9 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 2.00 ug | 1.00 ug | +100% |
| 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 | 30.0 mg | 348 mg | -91% |
| Iron, Fe | 0.710 mg | 2.94 mg | -76% |
| Magnesium, Mg | 18.0 mg | 54.0 mg | -67% |
| Phosphorus, P | 21.0 mg | 79.0 mg | -73% |
| Potassium, K | 382 mg | 827 mg | -54% |
| Sodium, Na | 4.00 mg | 35.0 mg | -89% |
| Zinc, Zn | — | 0.920 mg | |
| Copper, Cu | — | 0.571 mg | |
| Manganese, Mn | — | 0.508 mg | |
| Selenium, Se | — | 5.30 ug | |
| Other Nutrients | |||
| Energy | 423 kj | 929 kj | -54% |
| Ash | 1.00 g | 2.27 g | -56% |
| Total Sugars | — | 49.1 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 | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 33.0 IU | 14.0 IU | +136% |
| 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) | 0.007 g | 0.048 g | -85% |
| Threonine (EAA) | — | 0.271 g | |
| Isoleucine (EAA, BCAA) | — | 0.209 g | |
| Leucine (EAA, BCAA) | — | 0.442 g | |
| Lysine (EAA) | 0.037 g | 0.196 g | -81% |
| Methionine (EAA) | 0.004 g | 0.081 g | -95% |
| 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 | 14.2 mg | — | |
| Proanthocyanidin trimers | 4.49 mg | — | |
| Kaempferol | — | 0.440 mg | |
| Myricetin | — | 6.73 mg | |
| Quercetin | — | 38.8 mg | |
| Flavonoids | |||
| (-)-Epicatechin | 5.63 mg | — | |
| (-)-Epicatechin 3-gallate | 0.040 mg | 30.1 mg | -100% |
| (-)-Epigallocatechin | 0 mg | — | |
| (-)-Epigallocatechin 3-gallate | 0 mg | 109 mg | -100% |
| (+)-Catechin | 0.580 mg | 50.8 mg | -99% |
| (+)-Gallocatechin | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Custard-apple, (bullock's-heart), raw nutrition facts Carob flour nutrition facts Compare other foods →
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