Seeds vs Flour
Nutrition comparison per 100g · USDA SR Legacy & USDA Foundation Foods
Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) is higher in more vitamins & minerals
Calories (kcal)
Seeds 595
Flour —
Protein (g)
Seeds 17.0
Flour 5.29
Carbs (g)
Seeds 21.2
Flour 80.5
Fat (g)
Seeds 53.8
Flour 4.64
Fiber (g)
Seeds 9.30
Flour 8.71
Quick answers
Which has more protein?
Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) — 17.0g vs 5.29g per 100g.
Which is more nutrient-dense?
Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) 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 | Seeds | Flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 595 kcal | — | |
| Macronutrients | |||
| Water | 3.05 g | 7.33 g | -58% |
| Protein | 17.0 g | 5.29 g | +222% |
| Total lipid (fat) | 53.8 g | 4.64 g | +1060% |
| Carbohydrate, by difference | 21.2 g | 80.5 g | -74% |
| Fiber, total dietary | 9.30 g | 8.71 g | +7% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 7.53 g | 0.689 g | +993% |
| Fatty acids, total monounsaturated | 20.3 g | 1.26 g | +1516% |
| Cholesterol | 0 mg | — | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 4.05 mg | -100% |
| Thiamin (Vitamin B1) | 1.22 mg | — | |
| Riboflavin (Vitamin B2) | 0.473 mg | — | |
| Niacin (Vitamin B3) | 5.45 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.693 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.149 mg | — | |
| Biotin (Vitamin B7) | 98.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Choline, total | 25.8 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin A, RAE | 3.00 ug | — | |
| Carotene, beta | 40.0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.250 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 426 mg | 55.8 mg | +663% |
| Iron, Fe | 8.95 mg | 1.62 mg | +452% |
| Magnesium, Mg | 95.0 mg | 68.8 mg | +38% |
| Phosphorus, P | 732 mg | 134 mg | +445% |
| Potassium, K | 414 mg | 1032 mg | -60% |
| Sodium, Na | 115 mg | 0 mg | |
| Zinc, Zn | 4.62 mg | 1.04 mg | +345% |
| Copper, Cu | 1.61 mg | 0.581 mg | +177% |
| Manganese, Mn | 1.46 mg | 2.90 mg | -50% |
| Selenium, Se | 34.4 ug | 0 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | — | 385 kcal | |
| Energy (Atwater Specific Factors) | — | 385 kcal | |
| Energy | 2489 kj | — | |
| Nitrogen | — | 0.998 g | |
| Ash | 5.00 g | 2.30 g | +117% |
| Total Sugars | 0.490 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 98.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 98.0 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 67.0 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 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 g | — | |
| SFA 14:0 (Myristic acid) | 0.134 g | — | |
| SFA 16:0 (Palmitic acid) | 4.81 g | — | |
| SFA 18:0 (Stearic acid) | 2.26 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.161 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 20.0 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.075 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 23.6 g | 1.51 g | +1455% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 23.1 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.407 g | — | |
| 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) | 0.372 g | — | |
| Threonine (EAA) | 0.706 g | — | |
| Isoleucine (EAA, BCAA) | 0.731 g | — | |
| Leucine (EAA, BCAA) | 1.30 g | — | |
| Lysine (EAA) | 0.545 g | — | |
| Methionine (EAA) | 0.561 g | — | |
| Cystine (conditionally essential) | 0.343 g | — | |
| Phenylalanine (EAA) | 0.901 g | — | |
| Tyrosine (conditionally essential) | 0.712 g | — | |
| Valine (EAA, BCAA) | 0.950 g | — | |
| Arginine (conditionally essential) | 2.52 g | — | |
| Histidine (EAA) | 0.500 g | — | |
| Alanine | 0.889 g | — | |
| Aspartic acid | 1.58 g | — | |
| Glutamic acid | 3.79 g | — | |
| Glycine (conditionally essential) | 1.16 g | — | |
| Proline (conditionally essential) | 0.776 g | — | |
| Serine | 0.927 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) nutrition facts Flour, chestnut nutrition facts Compare other foods →
Dig deeper — biggest differences
Calcium, Ca +663% in Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) Iron, Fe +452% in Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) Phosphorus, P +445% in Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type) Zinc, Zn +345% in Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
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