Nuts vs Flour
Nutrition comparison per 100g · USDA SR Legacy & USDA Foundation Foods
Nuts, cashew butter, plain, without salt added is higher in more vitamins & minerals
Calories (kcal)
Nuts 587
Flour —
Protein (g)
Nuts 17.6
Flour 26.2
Carbs (g)
Nuts 27.6
Flour 16.2
Fat (g)
Nuts 49.4
Flour 50.2
Fiber (g)
Nuts 2.00
Flour 9.27
Quick answers
Which has more protein?
Flour, almond — 26.2g vs 17.6g per 100g.
Which is more nutrient-dense?
Nuts, cashew butter, plain, without salt added 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 | 587 kcal | — | |
| Macronutrients | |||
| Water | 2.96 g | 4.32 g | -31% |
| Protein | 17.6 g | 26.2 g | -33% |
| Total lipid (fat) | 49.4 g | 50.2 g | -2% |
| Carbohydrate, by difference | 27.6 g | 16.2 g | +70% |
| Fiber, total dietary | 2.00 g | 9.27 g | -78% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 9.76 g | — | |
| Fatty acids, total monounsaturated | 29.1 g | — | |
| Cholesterol | 0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.312 mg | 0.112 mg | +177% |
| Riboflavin (Vitamin B2) | 0.187 mg | 0.748 mg | -75% |
| Niacin (Vitamin B3) | 1.60 mg | 4.00 mg | -60% |
| Pantothenic acid (Vitamin B5) | 1.20 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.252 mg | 0.100 mg | +152% |
| Biotin (Vitamin B7) | 68.0 ug | 37.8 ug | +80% |
| 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 | 43.0 mg | 232 mg | -81% |
| Iron, Fe | 5.03 mg | 3.22 mg | +56% |
| Magnesium, Mg | 258 mg | 251 mg | +3% |
| Phosphorus, P | 457 mg | 512 mg | -11% |
| Potassium, K | 546 mg | 667 mg | -18% |
| Sodium, Na | 15.0 mg | 0.894 mg | +1577% |
| Zinc, Zn | 5.16 mg | 2.80 mg | +85% |
| Copper, Cu | 2.19 mg | 0.975 mg | +125% |
| Manganese, Mn | 0.815 mg | 1.81 mg | -55% |
| Selenium, Se | 11.5 ug | 0.742 ug | +1450% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 622 kcal | |
| Energy (Atwater Specific Factors) | — | 578 kcal | |
| Energy | 2456 kj | — | |
| Nitrogen | — | 4.20 g | |
| Ash | 2.50 g | 2.96 g | -16% |
| Molybdenum, Mo | — | 36.1 ug | |
| Biotin | — | 69.1 ug | |
| Folic acid (Vitamin B9 — synthetic) | 68.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 68.0 ug | — | |
| Retinol | 0 ug | — | |
| Vitamin A, IU | 0 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 8:0 (Caprylic acid) | 0.140 g | — | |
| SFA 10:0 (Capric acid) | 0.140 g | — | |
| SFA 12:0 (Lauric acid) | 0.836 g | — | |
| SFA 14:0 (Myristic acid) | 0.370 g | — | |
| SFA 16:0 (Palmitic acid) | 4.64 g | — | |
| SFA 18:0 (Stearic acid) | 3.17 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.339 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 28.6 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.148 g | — | |
| Fatty acids, total polyunsaturated | 8.35 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 8.17 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.171 g | — | |
| Tryptophan (EAA) | 0.272 g | — | |
| Threonine (EAA) | 0.679 g | — | |
| Isoleucine (EAA, BCAA) | 0.838 g | — | |
| Leucine (EAA, BCAA) | 1.48 g | — | |
| Lysine (EAA) | 0.938 g | — | |
| Methionine (EAA) | 0.315 g | — | |
| Cystine (conditionally essential) | 0.325 g | — | |
| Phenylalanine (EAA) | 0.908 g | — | |
| Tyrosine (conditionally essential) | 0.563 g | — | |
| Valine (EAA, BCAA) | 1.19 g | — | |
| Arginine (conditionally essential) | 2.00 g | — | |
| Histidine (EAA) | 0.457 g | — | |
| Alanine | 0.805 g | — | |
| Aspartic acid | 1.73 g | — | |
| Glutamic acid | 4.16 g | — | |
| Glycine (conditionally essential) | 0.921 g | — | |
| Proline (conditionally essential) | 0.792 g | — | |
| Serine | 0.974 g | — | |
| Alcohol, ethyl | 0 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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