Nuts vs Flour
Nutrition comparison per 100g · USDA SR Legacy & USDA Foundation Foods
Flour, almond is higher in more vitamins & minerals
Calories (kcal)
Nuts 608
Flour —
Protein (g)
Nuts 18.0
Flour 26.2
Carbs (g)
Nuts 24.6
Flour 16.2
Fat (g)
Nuts 53.2
Flour 50.2
Fiber (g)
Nuts 7.10
Flour 9.27
Quick answers
Which has more protein?
Flour, almond — 26.2g vs 18.0g 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 | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 608 kcal | — | |
| Macronutrients | |||
| Water | 1.52 g | 4.32 g | -65% |
| Protein | 18.0 g | 26.2 g | -31% |
| Total lipid (fat) | 53.2 g | 50.2 g | +6% |
| Carbohydrate, by difference | 24.6 g | 16.2 g | +52% |
| Fiber, total dietary | 7.10 g | 9.27 g | -23% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 7.02 g | — | |
| Fatty acids, total monounsaturated | 27.6 g | — | |
| Fatty acids, total trans | 0.033 g | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.180 mg | 0.112 mg | +60% |
| Riboflavin (Vitamin B2) | — | 0.748 mg | |
| Niacin (Vitamin B3) | 3.74 mg | 4.00 mg | -6% |
| Pantothenic acid (Vitamin B5) | 0.540 mg | — | |
| Vitamin B-6 — Pyridoxine | — | 0.100 mg | |
| Biotin (Vitamin B7) | 60.0 ug | 37.8 ug | +59% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 106 mg | 232 mg | -54% |
| Iron, Fe | 3.22 mg | 3.22 mg | = |
| Magnesium, Mg | 202 mg | 251 mg | -20% |
| Phosphorus, P | 412 mg | 512 mg | -20% |
| Potassium, K | 585 mg | 667 mg | -12% |
| Sodium, Na | 113 mg | 0.894 mg | +12534% |
| Zinc, Zn | 3.76 mg | 2.80 mg | +35% |
| Copper, Cu | 1.14 mg | 0.975 mg | +17% |
| Manganese, Mn | 2.61 mg | 1.81 mg | +44% |
| Selenium, Se | 3.70 ug | 0.742 ug | +399% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 622 kcal | |
| Energy (Atwater Specific Factors) | — | 578 kcal | |
| Energy | 2544 kj | — | |
| Nitrogen | — | 4.20 g | |
| Ash | 2.66 g | 2.96 g | -10% |
| Total Sugars | 3.90 g | — | |
| Sucrose | 3.90 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Molybdenum, Mo | — | 36.1 ug | |
| Biotin | — | 69.1 ug | |
| Folic acid (Vitamin B9 — synthetic) | 60.0 ug | — | |
| Vitamin K1 — Phylloquinone | 4.30 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 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) | 0.020 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.007 g | — | |
| SFA 16:0 (Palmitic acid) | 4.27 g | — | |
| SFA 17:0 (Margaric acid) | 0.047 g | — | |
| SFA 18:0 (Stearic acid) | 2.04 g | — | |
| SFA 20:0 (Arachidic acid) | 0.238 g | — | |
| SFA 22:0 (Behenic acid) | 0.254 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.153 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.109 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.109 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.036 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 27.2 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 27.2 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.202 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.007 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.007 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 19.5 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 17.4 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 17.4 g | — | |
| PUFA 18:2 CLAs | 0 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 2.03 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 2.02 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.008 g | — | |
| PUFA 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.006 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.011 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.008 g | — | |
| PUFA 22:4 (Omega-6, Adrenic 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 | — | |
| Fatty acids, total trans-monoenoic | 0.016 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0.016 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.017 g | — | |
| Fatty acids, total trans-polyenoic | 0.017 g | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Nuts, mixed nuts, dry roasted, with peanuts, salt added, CHOSEN ROASTER nutrition facts Flour, almond nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +12534% in Nuts, mixed nuts, dry roasted, with peanuts, salt added, CHOSEN ROASTER Selenium, Se +399% in Nuts, mixed nuts, dry roasted, with peanuts, salt added, CHOSEN ROASTER Thiamin (Vitamin B1) +60% in Nuts, mixed nuts, dry roasted, with peanuts, salt added, CHOSEN ROASTER Biotin (Vitamin B7) +59% in Nuts, mixed nuts, dry roasted, with peanuts, salt added, CHOSEN ROASTER
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