Cheese, dry white, queso seco vs Flour, soy, defatted
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Flour, soy, defatted es más alto en más vitaminas y minerales
Calorías (kcal)
Cheese 326
Flour 366
Proteínas (g)
Cheese 24.5
Flour 51.1
Carbohidratos (g)
Cheese 2.07
Flour 32.9
Grasas (g)
Cheese 24.3
Flour 3.33
Fibra (g)
Cheese —
Flour —
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, soy, defatted — 51.1g vs 24.5g por 100g.
¿Cuál tiene menos calorías?
Cheese, dry white, queso seco — 326 vs 366 kcal por 100g.
¿Cuál es más denso en nutrientes?
Flour, soy, defatted 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 | Flour | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 326 kcal | 366 kcal | -11% |
| Macronutrients | |||
| Agua | 42.2 g | 6.24 g | +576% |
| Proteína | 24.5 g | 51.1 g | -52% |
| Lípidos totales (grasa) | 24.3 g | 3.33 g | +630% |
| Carbohidratos, por diferencia | 2.07 g | 32.9 g | -94% |
| Azúcares, totales | 0.430 g | — | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 13.7 g | — | |
| ácidos grasos, monoinsaturados totales | 5.70 g | — | |
| ácidos grasos, trans totales | 0.877 g | — | |
| colesterol | 78.0 mg | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.038 mg | 0.542 mg | -93% |
| Riboflavin (Vitamin B2) | 0.230 mg | 0.298 mg | -23% |
| Niacin (Vitamin B3) | 0.083 mg | 3.43 mg | -98% |
| Pantothenic acid (Vitamin B5) | 0.398 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.091 mg | 0.618 mg | -85% |
| colina, total | 18.4 mg | — | |
| Vitamin B-12 — Cobalamin | 1.70 ug | — | |
| vitamina A, RAE | 226 ug | — | |
| caroteno, beta | 33.0 ug | — | |
| caroteno, alfa | 0 ug | — | |
| vitamina E (alfa-tocoferol) | 0.490 mg | — | |
| vitamina D (D2 + D3) | 1.83 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 5.90 ug | — | |
| Minerals | |||
| calcio, Ca | 661 mg | 338 mg | +96% |
| hierro, Fe | 0.180 mg | 7.34 mg | -98% |
| magnesio, Mg | 26.7 mg | 313 mg | -91% |
| fósforo, P | 475 mg | 726 mg | -35% |
| potasio, K | 116 mg | 2480 mg | -95% |
| sodio, Na | 1810 mg | 2.00 mg | +90400% |
| zinc, Zn | 3.28 mg | 4.44 mg | -26% |
| cobre, Cu | 0.027 mg | 1.51 mg | -98% |
| manganeso, Mn | 0.018 mg | 3.81 mg | -100% |
| selenio, Se | 22.4 ug | 45.8 ug | -51% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 325 kcal | 366 kcal | -11% |
| energía (factores específicos de Atwater) | 326 kcal | 339 kcal | -4% |
| Energía | 1360 kj | 1530 kj | -11% |
| Nitrógeno | 3.84 g | 8.18 g | -53% |
| grasa total (NLEA) | 21.4 g | — | |
| Ceniza | 6.93 g | 6.45 g | +7% |
| fibra dietética total (AOAC 2011.25) | — | 24.3 g | |
| Sacarosa | 0 g | — | |
| Glucosa | 0 g | — | |
| Fructosa | 0 g | — | |
| Lactosa | 0.120 g | — | |
| Maltosa | 0 g | — | |
| Galactosa | 0.300 g | — | |
| molibdeno, Mo | — | 211 ug | |
| colina, libre | 1.20 mg | — | |
| colina, de la fosfocolina | 8.50 mg | — | |
| colina, de la fosfatidilcolina | 0.600 mg | — | |
| colina, de la glicerofosfocolina | 3.70 mg | — | |
| colina, de la esfingomielina | 4.30 mg | — | |
| betaína | 0.400 mg | 2.80 mg | -86% |
| retinol | 223 ug | — | |
| Beta-carotene (Provitamin A) | 2.00 ug | — | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 4.00 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) | 0.060 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0.010 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.100 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0.030 mg | — | |
| Vitamin D (D2 + D3 — total) | 73.3 IU | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 1.83 ug | — | |
| Vitamin K1 — Phylloquinone | 1.60 ug | — | |
| SFA 4:0 (Butyric acid) | 0.507 g | — | |
| SFA 6:0 (Caproic acid) | 0.399 g | — | |
| SFA 8:0 (Caprylic acid) | 0.253 g | — | |
| SFA 10:0 (Capric acid) | 0.585 g | — | |
| SFA 11:0 (Undecanoic acid) | 0.013 g | — | |
| SFA 12:0 (Lauric acid) | 0.662 g | — | |
| SFA 14:0 (Myristic acid) | 2.18 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.228 g | — | |
| SFA 16:0 (Palmitic acid) | 6.09 g | — | |
| SFA 17:0 (Margaric acid) | 0.143 g | — | |
| SFA 18:0 (Stearic acid) | 2.59 g | — | |
| SFA 20:0 (Arachidic acid) | 0.038 g | — | |
| SFA 22:0 (Behenic acid) | 0.013 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.009 g | — | |
| MUFA 14:1 c | 0.167 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0.002 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.336 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.046 g | — | |
| MUFA 17:1 c | 0.046 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 5.11 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.042 g | — | |
| MUFA 20:1 c | 0.042 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.002 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.003 g | — | |
| ácidos grasos, poliinsaturados totales | 1.06 g | — | |
| AGPI 18:2 c | 0.839 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.705 g | — | |
| PUFA 18:2 CLA | 0.134 g | — | |
| AGPI 18:3 c | 0.119 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.110 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.009 g | — | |
| AGPI 20:2 c | 0.007 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.006 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.007 g | — | |
| AGPI 20:3 c | 0.030 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.028 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.037 g | — | |
| AGPI 20:4c | 0.037 g | — | |
| AGPI 20:5c | 0.009 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.009 g | — | |
| PUFA 22:2 (Docosadienoic acid) | 0.002 g | — | |
| AGPI 22:5 c | 0.017 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.009 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.017 g | — | |
| AGPI 22:6 c | 0.002 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | — | |
| ácidos grasos, trans-monoenoico total | 0.710 g | — | |
| TFA 16:1 t | 0.075 g | — | |
| TFA 18:1 t | 0.635 g | — | |
| TFA 22:1 t | 0 g | — | |
| ácidos grasos, trans-dienoico total | 0.167 g | — | |
| TFA 18:2 t sin definir | 0.167 g | — | |
| Tryptophan (EAA) | 0.310 g | 0.616 g | -50% |
| Threonine (EAA) | 0.950 g | 1.97 g | -52% |
| Isoleucine (EAA, BCAA) | 1.16 g | 2.31 g | -50% |
| Leucine (EAA, BCAA) | 2.29 g | 4.11 g | -44% |
| Lysine (EAA) | 1.96 g | 3.06 g | -36% |
| Methionine (EAA) | 0.535 g | 0.622 g | -14% |
| Cystine (conditionally essential) | 0.150 g | — | |
| Phenylalanine (EAA) | 1.17 g | 2.86 g | -59% |
| Tyrosine (conditionally essential) | 1.27 g | 1.74 g | -27% |
| Valine (EAA, BCAA) | 1.48 g | 2.31 g | -36% |
| Arginine (conditionally essential) | 0.910 g | 3.93 g | -77% |
| Histidine (EAA) | 0.675 g | 1.27 g | -47% |
| alanina | 0.750 g | 2.86 g | -74% |
| ácido aspártico | 1.82 g | 4.98 g | -63% |
| ácido glutámico | 5.32 g | 9.08 g | -41% |
| Glycine (conditionally essential) | 0.435 g | 1.79 g | -76% |
| Proline (conditionally essential) | 2.38 g | 2.84 g | -16% |
| serina | 1.37 g | 2.70 g | -49% |
| hidroxiprolina | — | 0.176 g | |
| cisteína | — | 1.01 g | |
| daidzeína | — | 64.5 mg | |
| genisteína | — | 87.3 mg | |
| Choline | |||
| colina de esfingomielina | — | 0.800 mg | |
| colina de fosfatidilcolina | — | 63.0 mg | |
| colina de fosfocolina | — | 1.50 mg | |
| colina de glicerofosfolina | — | 7.00 mg | |
| colina libre | — | 120 mg | |
| colina total | — | 190 mg | |
| Isoflavones | |||
| isoflavonas totales | — | 151 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.