Peanut flour vs Bacon bits
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Peanut flour, low fat is higher in more vitamins & minerals
Calories (kcal)
Peanut flour 428
Bacon bits 476
Protein (g)
Peanut flour 33.8
Bacon bits 32.0
Carbs (g)
Peanut flour 31.3
Bacon bits 28.6
Fat (g)
Peanut flour 21.9
Bacon bits 25.9
Fiber (g)
Peanut flour 15.8
Bacon bits 10.2
Quick answers
Which has more protein?
Peanut flour, low fat — 33.8g vs 32.0g per 100g.
Which has fewer calories?
Peanut flour, low fat — 428 vs 476 kcal per 100g.
Which is more nutrient-dense?
Peanut flour, low fat 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 | Peanut flour | Bacon bits | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 428 kcal | 476 kcal | -10% |
| Macronutrients | |||
| Water | 7.80 g | 8.00 g | -2% |
| Protein | 33.8 g | 32.0 g | +6% |
| Total lipid (fat) | 21.9 g | 25.9 g | -15% |
| Carbohydrate, by difference | 31.3 g | 28.6 g | +9% |
| Fiber, total dietary | 15.8 g | 10.2 g | +55% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.04 g | 4.05 g | -25% |
| Fatty acids, total monounsaturated | 10.9 g | 6.22 g | +75% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 1.90 mg | -100% |
| Thiamin (Vitamin B1) | 0.457 mg | 0.600 mg | -24% |
| Riboflavin (Vitamin B2) | 0.172 mg | 0.070 mg | +146% |
| Niacin (Vitamin B3) | 11.5 mg | 1.60 mg | +619% |
| Pantothenic acid (Vitamin B5) | 1.54 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.304 mg | 0.080 mg | +280% |
| Biotin (Vitamin B7) | 133 ug | 127 ug | +5% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | — | 135 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 1.20 ug | -100% |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 6.90 mg | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 130 mg | 101 mg | +29% |
| Iron, Fe | 4.74 mg | 0.720 mg | +558% |
| Magnesium, Mg | 48.0 mg | 95.0 mg | -49% |
| Phosphorus, P | 508 mg | 217 mg | +134% |
| Potassium, K | 1358 mg | 145 mg | +837% |
| Sodium, Na | 1.00 mg | 1770 mg | -100% |
| Zinc, Zn | 5.99 mg | 1.87 mg | +220% |
| Copper, Cu | 2.04 mg | 0.539 mg | +278% |
| Manganese, Mn | 4.23 mg | — | |
| Selenium, Se | 7.10 ug | 7.40 ug | -4% |
| Other Nutrients | |||
| Energy | 1790 kj | 1989 kj | -10% |
| Ash | 5.23 g | 5.50 g | -5% |
| Total Sugars | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 133 ug | 127 ug | +5% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 133 ug | 127 ug | +5% |
| Vitamin B-12, added | — | 1.20 ug | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | — | 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) | — | 0.215 g | |
| SFA 14:0 (Myristic acid) | 0.011 g | 0.143 g | -92% |
| SFA 16:0 (Palmitic acid) | 2.29 g | 2.67 g | -14% |
| SFA 18:0 (Stearic acid) | 0.489 g | 1.03 g | -52% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.004 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 10.6 g | 6.22 g | +70% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.294 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | 6.92 g | 13.5 g | -49% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 6.92 g | 12.1 g | -43% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.001 g | 1.48 g | -100% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic 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 | |
| Tryptophan (EAA) | 0.328 g | — | |
| Threonine (EAA) | 1.16 g | — | |
| Isoleucine (EAA, BCAA) | 1.19 g | — | |
| Leucine (EAA, BCAA) | 2.19 g | — | |
| Lysine (EAA) | 1.21 g | — | |
| Methionine (EAA) | 0.415 g | — | |
| Cystine (conditionally essential) | 0.433 g | — | |
| Phenylalanine (EAA) | 1.75 g | — | |
| Tyrosine (conditionally essential) | 1.37 g | — | |
| Valine (EAA, BCAA) | 1.42 g | — | |
| Arginine (conditionally essential) | 4.04 g | — | |
| Histidine (EAA) | 0.854 g | — | |
| Alanine | 1.34 g | — | |
| Aspartic acid | 4.12 g | — | |
| Glutamic acid | 7.06 g | — | |
| Glycine (conditionally essential) | 2.04 g | — | |
| Proline (conditionally essential) | 1.49 g | — | |
| Serine | 1.66 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | — | 64.4 mg | |
| Genistein | — | 45.8 mg | |
| Isoflavones | |||
| Total isoflavones | — | 119 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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