Flour vs Amaranth grain
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Flour, buckwheat is higher in more vitamins & minerals
Calories (kcal)
Flour —
Amaranth grain 102
Protein (g)
Flour 8.88
Amaranth grain 3.80
Carbs (g)
Flour 75.0
Amaranth grain 18.7
Fat (g)
Flour 2.48
Amaranth grain 1.58
Fiber (g)
Flour 10.4
Amaranth grain 2.10
Quick answers
Which has more protein?
Flour, buckwheat — 8.88g vs 3.80g per 100g.
Which is more nutrient-dense?
Flour, buckwheat 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 | Flour | Amaranth grain | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 102 kcal | |
| Macronutrients | |||
| Water | 12.0 g | 75.2 g | -84% |
| Protein | 8.88 g | 3.80 g | +134% |
| Total lipid (fat) | 2.48 g | 1.58 g | +57% |
| Carbohydrate, by difference | 75.0 g | 18.7 g | +301% |
| Fiber, total dietary | 10.4 g | 2.10 g | +393% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.241 mg | 0.015 mg | +1509% |
| Riboflavin (Vitamin B2) | 0.160 mg | 0.022 mg | +627% |
| Niacin (Vitamin B3) | 3.84 mg | 0.235 mg | +1534% |
| Vitamin B-6 — Pyridoxine | 0.170 mg | 0.113 mg | +50% |
| Biotin (Vitamin B7) | — | 22.0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0.190 mg | |
| Minerals | |||
| Calcium, Ca | 30.5 mg | 47.0 mg | -35% |
| Iron, Fe | 3.84 mg | 2.10 mg | +83% |
| Magnesium, Mg | 167 mg | 65.0 mg | +158% |
| Phosphorus, P | 282 mg | 148 mg | +90% |
| Potassium, K | 378 mg | 135 mg | +180% |
| Sodium, Na | 0 mg | 6.00 mg | -100% |
| Zinc, Zn | 1.75 mg | 0.860 mg | +104% |
| Copper, Cu | 0.530 mg | 0.149 mg | +256% |
| Manganese, Mn | 1.54 mg | 0.854 mg | +81% |
| Selenium, Se | 15.7 ug | 5.50 ug | +185% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 358 kcal | — | |
| Energy (Atwater Specific Factors) | 334 kcal | — | |
| Energy | — | 429 kj | |
| Nitrogen | 1.52 g | — | |
| Ash | 1.57 g | 0.770 g | +104% |
| Total dietary fiber (AOAC 2011.25) | 11.4 g | — | |
| High Molecular Weight Dietary Fiber (HMWDF) | 10.7 g | — | |
| Low Molecular Weight Dietary Fiber (LMWDF) | 0 g | — | |
| Beta-glucan | 0 g | — | |
| Starch | 59.0 g | 16.2 g | +264% |
| Molybdenum, Mo | 44.5 ug | — | |
| Biotin | 15.1 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 22.0 ug | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.380 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 0.050 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 0.240 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0.020 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Proanthocyanidin dimers | 46.5 mg | — | |
| Quercetin | 3.47 mg | — | |
| Flavonoids | |||
| (-)-Epicatechin | 3.02 mg | — | |
| (-)-Epicatechin 3-gallate | 0.780 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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