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Nuts vs Flour

Nutrition comparison per 100g · USDA SR Legacy & USDA Foundation Foods

Flour, almond is higher in more vitamins & minerals

Calories (kcal)

Nuts 153
Flour —

Protein (g)

Nuts 2.88
Flour 26.2

Carbs (g)

Nuts 33.6
Flour 16.2

Fat (g)

Nuts 0.760
Flour 50.2

Fiber (g)

Nuts —
Flour 9.27

Quick answers

Which has more protein?

Flour, almond — 26.2g vs 2.88g per 100g.

Which is more nutrient-dense?

Flour, almond 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
Energy
Energy 153 kcal —
Macronutrients
Water 61.6 g 4.32 g
Protein 2.88 g 26.2 g
Total lipid (fat) 0.760 g 50.2 g
Carbohydrate, by difference 33.6 g 16.2 g
Fiber, total dietary — 9.27 g
Fats & Fatty Acids
Fatty acids, total saturated 0.112 g —
Fatty acids, total monounsaturated 0.399 g —
Cholesterol 0 mg —
Vitamins
Vitamin C, total ascorbic acid 24.7 mg —
Thiamin (Vitamin B1) 0.110 mg 0.112 mg
Riboflavin (Vitamin B2) 0.123 mg 0.748 mg
Niacin (Vitamin B3) 0.548 mg 4.00 mg
Pantothenic acid (Vitamin B5) 0.381 mg —
Vitamin B-6 — Pyridoxine 0.281 mg 0.100 mg
Biotin (Vitamin B7) 46.0 ug 37.8 ug
Folate, total (Vitamin B9) 0 ug —
Vitamin B-12 — Cobalamin 0 ug —
Vitamin A, RAE 7.00 ug —
Vitamin D (D2 + D3) 0 ug —
Minerals
Calcium, Ca 12.0 mg 232 mg
Iron, Fe 0.970 mg 3.22 mg
Magnesium, Mg 58.0 mg 251 mg
Phosphorus, P 66.0 mg 512 mg
Potassium, K 306 mg 667 mg
Sodium, Na 2.00 mg 0.894 mg
Zinc, Zn 0.600 mg 2.80 mg
Copper, Cu 0.249 mg 0.975 mg
Manganese, Mn 1.10 mg 1.81 mg
Selenium, Se — 0.742 ug
Other Nutrients
Energy (Atwater General Factors) — 622 kcal
Energy (Atwater Specific Factors) — 578 kcal
Energy 640 kj —
Nitrogen — 4.20 g
Ash 1.14 g 2.96 g
Molybdenum, Mo — 36.1 ug
Biotin — 69.1 ug
Folic acid (Vitamin B9 — synthetic) 46.0 ug —
Folate, DFE (Vitamin B9 — dietary folate equivalents) 46.0 ug —
Retinol 0 ug —
Vitamin A, IU 138 IU —
Vitamin D (D2 + D3 — total) 0 IU —
SFA 16:0 (Palmitic acid) 0.104 g —
SFA 18:0 (Stearic acid) 0.008 g —
MUFA 16:1 (Omega-7, Palmitoleic acid) 0.005 g —
MUFA 18:1 (Omega-9, Oleic acid family) 0.383 g —
MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) 0.007 g —
Fatty acids, total polyunsaturated 0.197 g —
PUFA 18:2 (Omega-6, Linoleic acid) 0.177 g —
PUFA 18:3 (Omega-3, Alpha-linolenic family) 0.019 g —
Tryptophan (EAA) 0.034 g —
Threonine (EAA) 0.115 g —
Isoleucine (EAA, BCAA) 0.108 g —
Leucine (EAA, BCAA) 0.178 g —
Lysine (EAA) 0.156 g —
Methionine (EAA) 0.070 g —
Cystine (conditionally essential) 0.075 g —
Phenylalanine (EAA) 0.130 g —
Tyrosine (conditionally essential) 0.086 g —
Valine (EAA, BCAA) 0.151 g —
Arginine (conditionally essential) 0.295 g —
Histidine (EAA) 0.083 g —
Alanine 0.137 g —
Aspartic acid 0.584 g —
Glutamic acid 0.368 g —
Glycine (conditionally essential) 0.126 g —
Proline (conditionally essential) 0.111 g —
Serine 0.126 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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