Cheese, cheddar vs Nuts, pecans, halves, raw
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Nuts, pecans, halves, raw es más alto en más vitaminas y minerales
Calorías (kcal)
Cheese 408
Nuts —
Proteínas (g)
Cheese 23.3
Nuts 9.96
Carbohidratos (g)
Cheese 2.44
Nuts 12.7
Grasas (g)
Cheese 34.0
Nuts 73.3
Fibra (g)
Cheese —
Nuts 5.79
Respuestas rápidas
¿Cuál tiene más proteínas?
Cheese, cheddar — 23.3g vs 9.96g por 100g.
¿Cuál es más denso en nutrientes?
Nuts, pecans, halves, raw 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 | Cheese | Nuts | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 408 kcal | — | |
| Macronutrients | |||
| Agua | 36.6 g | 2.62 g | +1295% |
| Proteína | 23.3 g | 9.96 g | +134% |
| Lípidos totales (grasa) | 34.0 g | 73.3 g | -54% |
| Carbohidratos, por diferencia | 2.44 g | 12.7 g | -81% |
| Fibra dietética total | — | 5.79 g | |
| Azúcares, totales | 0.330 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 19.2 g | 6.47 g | +197% |
| ácidos grasos, monoinsaturados totales | 7.44 g | 39.3 g | -81% |
| ácidos grasos, trans totales | 1.14 g | — | |
| colesterol | 100 mg | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.029 mg | 0.548 mg | -95% |
| Riboflavin (Vitamin B2) | 0.441 mg | — | |
| Niacin (Vitamin B3) | 0.052 mg | 0.946 mg | -95% |
| Pantothenic acid (Vitamin B5) | 0.413 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.069 mg | 0.171 mg | -60% |
| Biotin (Vitamin B7) | 21.0 ug | — | |
| Vitamin B-12 — Cobalamin | 1.06 ug | — | |
| vitamina A, RAE | 316 ug | — | |
| vitamina E (alfa-tocoferol) | 0.750 mg | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 9.30 ug | 0 ug | |
| Minerals | |||
| calcio, Ca | 707 mg | 54.8 mg | +1189% |
| hierro, Fe | 0.160 mg | 2.37 mg | -93% |
| magnesio, Mg | 26.8 mg | 103 mg | -74% |
| fósforo, P | 458 mg | 253 mg | +81% |
| potasio, K | 77.0 mg | 360 mg | -79% |
| sodio, Na | 654 mg | 0 mg | |
| zinc, Zn | 3.67 mg | 3.93 mg | -7% |
| cobre, Cu | 0.033 mg | 0.906 mg | -96% |
| manganeso, Mn | 0.026 mg | 2.28 mg | -99% |
| selenio, Se | 28.3 ug | — | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 409 kcal | 750 kcal | -45% |
| energía (factores específicos de Atwater) | 408 kcal | 700 kcal | -42% |
| Energía | 1710 kj | — | |
| Nitrógeno | 3.65 g | 1.88 g | +94% |
| grasa total (NLEA) | 29.0 g | — | |
| Ceniza | 3.67 g | 1.44 g | +155% |
| Sacarosa | 0 g | — | |
| Glucosa | 0.100 g | — | |
| Fructosa | 0 g | — | |
| Lactosa | 0.160 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0.070 g | — | |
| molibdeno, Mo | — | 15.6 ug | |
| biotina | — | 22.7 ug | |
| betaína | 0.700 mg | 0.700 mg | = |
| retinol | 316 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.040 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 2.40 ug | 4.10 ug | -41% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 0 ug | = |
| SFA 4:0 (Butyric acid) | 0.653 g | — | |
| SFA 6:0 (Caproic acid) | 0.543 g | — | |
| SFA 8:0 (Caprylic acid) | 0.349 g | — | |
| SFA 10:0 (Capric acid) | 0.843 g | — | |
| SFA 11:0 (Undecanoic acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0.963 g | — | |
| SFA 14:0 (Myristic acid) | 3.10 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.327 g | — | |
| SFA 16:0 (Palmitic acid) | 8.79 g | — | |
| SFA 17:0 (Margaric acid) | 0.196 g | — | |
| SFA 18:0 (Stearic acid) | 3.39 g | — | |
| SFA 20:0 (Arachidic acid) | 0.049 g | — | |
| SFA 22:0 (Behenic acid) | 0.015 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.009 g | — | |
| MUFA 14:1 c | 0.310 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.412 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.061 g | — | |
| MUFA 17:1 c | 0.061 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 6.59 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.064 g | — | |
| MUFA 20:1 c | 0.064 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.001 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| ácidos grasos, poliinsaturados totales | 1.18 g | 22.9 g | -95% |
| AGPI 18:2 c | 0.939 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.772 g | — | |
| PUFA 18:2 CLA | 0.167 g | — | |
| AGPI 18:3 c | 0.118 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.116 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.002 g | — | |
| AGPI 18:3i | 0.003 g | — | |
| AGPI 20:2 c | 0.007 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.001 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.007 g | — | |
| AGPI 20:3 c | 0.037 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.001 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.036 g | — | |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.051 g | — | |
| AGPI 20:4c | 0.051 g | — | |
| AGPI 20:5c | 0.010 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.010 g | — | |
| PUFA 22:2 (Docosadienoic acid) | 0.002 g | — | |
| AGPI 22:5 c | 0.018 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.008 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.018 g | — | |
| AGPI 22:6 c | 0.001 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.001 g | — | |
| ácidos grasos, trans-monoenoico total | 0.920 g | — | |
| TFA 16:1 t | 0.104 g | — | |
| TFA 18:1 t | 0.816 g | — | |
| TFA 22:1 t | 0 g | — | |
| ácidos grasos, trans-dienoico total | 0.225 g | — | |
| TFA 18:2 t sin definir | 0.225 g | — | |
| Tryptophan (EAA) | — | 0.115 g | |
| Threonine (EAA) | — | 0.303 g | |
| Isoleucine (EAA, BCAA) | — | 0.365 g | |
| Leucine (EAA, BCAA) | — | 0.670 g | |
| Lysine (EAA) | — | 0.320 g | |
| Methionine (EAA) | — | 0.168 g | |
| Phenylalanine (EAA) | — | 0.463 g | |
| Tyrosine (conditionally essential) | — | 0.313 g | |
| Valine (EAA, BCAA) | — | 0.435 g | |
| Arginine (conditionally essential) | — | 1.36 g | |
| Histidine (EAA) | — | 0.262 g | |
| alanina | — | 0.438 g | |
| ácido aspártico | — | 0.870 g | |
| ácido glutámico | — | 2.50 g | |
| Glycine (conditionally essential) | — | 0.493 g | |
| Proline (conditionally essential) | — | 0.610 g | |
| serina | — | 0.540 g | |
| hidroxiprolina | — | 0 g | |
| cisteína | — | 0.305 g | |
| daidzeína | — | 0 mg | |
| genisteína | — | 0 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 | 4.60 mg | 0 mg | |
| colina de fosfatidilcolina | 7.40 mg | 23.0 mg | -68% |
| colina de fosfocolina | 0.600 mg | 1.30 mg | -54% |
| colina de glicerofosfolina | 2.30 mg | 6.10 mg | -62% |
| colina libre | 1.60 mg | 9.70 mg | -84% |
| colina total | 17.0 mg | 41.0 mg | -59% |
| Isoflavones | |||
| isoflavonas totales | — | 0 mg | |
| Fluoride | |||
| media mcg/100g ** | 34.9 mg | 10.0 mg | +249% |
| Iodine | |||
| yodo mcg/100gB | 45.9 mcg | — | |
* 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.