Almond butter, creamy vs Nuts, pecans, halves, raw
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Almond butter, creamy es más alto en más vitaminas y minerales
Calorías (kcal)
Almond butter —
Nuts —
Proteínas (g)
Almond butter 20.8
Nuts 9.96
Carbohidratos (g)
Almond butter 21.2
Nuts 12.7
Grasas (g)
Almond butter 53.0
Nuts 73.3
Fibra (g)
Almond butter 9.72
Nuts 5.79
Respuestas rápidas
¿Cuál tiene más proteínas?
Almond butter, creamy — 20.8g vs 9.96g por 100g.
¿Cuál es más denso en nutrientes?
Almond butter, creamy puntúa más alto en más vitaminas y minerales por 100g, aunque ambos pueden ser parte de una dieta saludable.
Comparación Nutricional Completa
Todos los valores por 100g de porción comestible. Verde = Alimento A más alto · Azul = Alimento B más alto
| Nutriente | Almond butter | Nuts | Dif. |
|---|---|---|---|
| Macronutrients | |||
| Agua | 1.75 g | 2.62 g | -33% |
| Proteína | 20.8 g | 9.96 g | +109% |
| Lípidos totales (grasa) | 53.0 g | 73.3 g | -28% |
| Carbohidratos, por diferencia | 21.2 g | 12.7 g | +67% |
| Fibra dietética total | 9.72 g | 5.79 g | +68% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 4.25 g | 6.47 g | -34% |
| ácidos grasos, monoinsaturados totales | 34.7 g | 39.3 g | -12% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.095 mg | 0.548 mg | -83% |
| Niacin (Vitamin B3) | 3.91 mg | 0.946 mg | +313% |
| Vitamin B-6 — Pyridoxine | 0.084 mg | 0.171 mg | -51% |
| Biotin (Vitamin B7) | 42.5 ug | — | |
| vitamina E (alfa-tocoferol) | 16.7 mg | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 264 mg | 54.8 mg | +381% |
| hierro, Fe | 4.11 mg | 2.37 mg | +73% |
| magnesio, Mg | 268 mg | 103 mg | +160% |
| fósforo, P | 507 mg | 253 mg | +101% |
| potasio, K | 745 mg | 360 mg | +107% |
| sodio, Na | 0.996 mg | 0 mg | |
| zinc, Zn | 3.18 mg | 3.93 mg | -19% |
| cobre, Cu | 0.975 mg | 0.906 mg | +8% |
| manganeso, Mn | 2.13 mg | 2.28 mg | -6% |
| selenio, Se | 0.794 ug | — | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 645 kcal | 750 kcal | -14% |
| energía (factores específicos de Atwater) | 603 kcal | 700 kcal | -14% |
| Nitrógeno | 4.01 g | 1.88 g | +114% |
| Ceniza | 3.18 g | 1.44 g | +121% |
| molibdeno, Mo | — | 15.6 ug | |
| biotina | 57.3 ug | 22.7 ug | +153% |
| betaína | — | 0.700 mg | |
| Vitamin K1 — Phylloquinone | 0 ug | 4.10 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 16:0 (Palmitic acid) | 3.30 g | — | |
| SFA 18:0 (Stearic acid) | 0.819 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.247 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 34.3 g | — | |
| ácidos grasos, poliinsaturados totales | 12.6 g | 22.9 g | -45% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 12.6 g | — | |
| Tryptophan (EAA) | 0.196 g | 0.115 g | +71% |
| Threonine (EAA) | 0.779 g | 0.303 g | +157% |
| Isoleucine (EAA, BCAA) | 0.930 g | 0.365 g | +155% |
| Leucine (EAA, BCAA) | 1.75 g | 0.670 g | +162% |
| Lysine (EAA) | 0.646 g | 0.320 g | +102% |
| Methionine (EAA) | 0.189 g | 0.168 g | +13% |
| Phenylalanine (EAA) | 1.38 g | 0.463 g | +199% |
| Tyrosine (conditionally essential) | 0.760 g | 0.313 g | +143% |
| Valine (EAA, BCAA) | 1.09 g | 0.435 g | +151% |
| Arginine (conditionally essential) | 2.77 g | 1.36 g | +103% |
| Histidine (EAA) | 0.639 g | 0.262 g | +143% |
| alanina | 1.18 g | 0.438 g | +170% |
| ácido aspártico | 3.01 g | 0.870 g | +246% |
| ácido glutámico | 7.42 g | 2.50 g | +197% |
| Glycine (conditionally essential) | 1.65 g | 0.493 g | +234% |
| Proline (conditionally essential) | 1.12 g | 0.610 g | +84% |
| serina | 1.06 g | 0.540 g | +97% |
| hidroxiprolina | 0.044 g | 0 g | |
| cisteína | 0.449 g | 0.305 g | +47% |
| daidzeína | 0 mg | 0 mg | = |
| genisteína | 0.079 mg | 0 mg | |
| daidzina | 0.028 mg | — | |
| genistina | 0 mg | — | |
| glicitina | 0.172 mg | — | |
| dímeros de proantocianidinas | — | 42.1 mg | |
| trímeros de proantocianidinas | — | 26.0 mg | |
| proantocianidina 4-6mers | — | 101 mg | |
| proantocianidina 7-10mers | — | 84.2 mg | |
| polímeros de proantocianidinas (>10mers) | — | 223 mg | |
| apigenina | — | 0 mg | |
| luteolina | — | 0 mg | |
| miricetina | — | 0 mg | |
| quercetina | — | 0 mg | |
| Flavonoids | |||
| (-)-epicatequina | — | 0.820 mg | |
| (-)-Epicatequina 3-galato | — | 0 mg | |
| (-)-epigalocatequina | — | 5.63 mg | |
| (-)-Epigalocatequina 3-galato | — | 2.30 mg | |
| (+)-catequina | — | 7.24 mg | |
| (+)-Galocatequina | — | 0 mg | |
| Choline | |||
| colina de esfingomielina | — | 0 mg | |
| colina de fosfatidilcolina | — | 23.0 mg | |
| colina de fosfocolina | — | 1.30 mg | |
| colina de glicerofosfolina | — | 6.10 mg | |
| colina libre | — | 9.70 mg | |
| colina total | — | 41.0 mg | |
| Isoflavones | |||
| isoflavonas totales | — | 0 mg | |
| Fluoride | |||
| media mcg/100g ** | — | 10.0 mg | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.