Nuts vs Flour
Nutrition comparison per 100g · USDA SR Legacy & USDA Foundation Foods
Nuts, almonds, honey roasted, unblanched is higher in more vitamins & minerals
Calories (kcal)
Nuts 594
Flour —
Protein (g)
Nuts 18.2
Flour 5.29
Carbs (g)
Nuts 27.9
Flour 80.5
Fat (g)
Nuts 49.9
Flour 4.64
Fiber (g)
Nuts 13.7
Flour 8.71
Quick answers
Which has more protein?
Nuts, almonds, honey roasted, unblanched — 18.2g vs 5.29g per 100g.
Which is more nutrient-dense?
Nuts, almonds, honey roasted, unblanched 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 | Nuts | Flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 594 kcal | — | |
| Macronutrients | |||
| Water | 1.70 g | 7.33 g | -77% |
| Protein | 18.2 g | 5.29 g | +244% |
| Total lipid (fat) | 49.9 g | 4.64 g | +976% |
| Carbohydrate, by difference | 27.9 g | 80.5 g | -65% |
| Fiber, total dietary | 13.7 g | 8.71 g | +57% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 4.73 g | 0.689 g | +587% |
| Fatty acids, total monounsaturated | 32.4 g | 1.26 g | +2480% |
| Cholesterol | 0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.700 mg | 4.05 mg | -83% |
| Thiamin (Vitamin B1) | 0.114 mg | — | |
| Riboflavin (Vitamin B2) | 0.953 mg | — | |
| Niacin (Vitamin B3) | 2.82 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.258 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.085 mg | — | |
| Biotin (Vitamin B7) | 32.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 263 mg | 55.8 mg | +371% |
| Iron, Fe | 2.83 mg | 1.62 mg | +75% |
| Magnesium, Mg | 240 mg | 68.8 mg | +249% |
| Phosphorus, P | 400 mg | 134 mg | +198% |
| Potassium, K | 560 mg | 1032 mg | -46% |
| Sodium, Na | 130 mg | 0 mg | |
| Zinc, Zn | 2.60 mg | 1.04 mg | +150% |
| Copper, Cu | 0.970 mg | 0.581 mg | +67% |
| Manganese, Mn | 2.00 mg | 2.90 mg | -31% |
| Selenium, Se | — | 0 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 385 kcal | |
| Energy (Atwater Specific Factors) | — | 385 kcal | |
| Energy | 2485 kj | — | |
| Nitrogen | — | 0.998 g | |
| Ash | 2.33 g | 2.30 g | +1% |
| Folic acid (Vitamin B9 — synthetic) | 32.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 32.0 ug | — | |
| Retinol | 0 ug | — | |
| Vitamin A, IU | 0 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 12:0 (Lauric acid) | 0.005 g | — | |
| SFA 14:0 (Myristic acid) | 0.287 g | — | |
| SFA 16:0 (Palmitic acid) | 3.33 g | — | |
| SFA 18:0 (Stearic acid) | 0.984 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.293 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 32.1 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.048 g | — | |
| Fatty acids, total polyunsaturated | 10.5 g | 1.51 g | +591% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 10.1 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.360 g | — | |
| Tryptophan (EAA) | 0.281 g | — | |
| Threonine (EAA) | 0.575 g | — | |
| Isoleucine (EAA, BCAA) | 0.677 g | — | |
| Leucine (EAA, BCAA) | 1.21 g | — | |
| Lysine (EAA) | 0.519 g | — | |
| Methionine (EAA) | 0.179 g | — | |
| Cystine (conditionally essential) | 0.281 g | — | |
| Phenylalanine (EAA) | 0.870 g | — | |
| Tyrosine (conditionally essential) | 0.551 g | — | |
| Valine (EAA, BCAA) | 0.803 g | — | |
| Arginine (conditionally essential) | 1.95 g | — | |
| Histidine (EAA) | 0.435 g | — | |
| Alanine | 0.736 g | — | |
| Aspartic acid | 1.83 g | — | |
| Glutamic acid | 4.63 g | — | |
| Glycine (conditionally essential) | 0.964 g | — | |
| Proline (conditionally essential) | 0.978 g | — | |
| Serine | 0.701 g | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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