Flour, almond vs Flaxseed, ground
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Flaxseed, ground es más alto en más vitaminas y minerales
Calorías (kcal)
Flour —
Flaxseed —
Proteínas (g)
Flour 26.2
Flaxseed 18.0
Carbohidratos (g)
Flour 16.2
Flaxseed 34.4
Grasas (g)
Flour 50.2
Flaxseed 37.3
Fibra (g)
Flour 9.27
Flaxseed 23.1
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, almond — 26.2g vs 18.0g por 100g.
¿Cuál es más denso en nutrientes?
Flaxseed, ground 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 | Flour | Flaxseed | Dif. |
|---|---|---|---|
| Macronutrients | |||
| Agua | 4.32 g | 6.80 g | -37% |
| Proteína | 26.2 g | 18.0 g | +46% |
| Lípidos totales (grasa) | 50.2 g | 37.3 g | +35% |
| Carbohidratos, por diferencia | 16.2 g | 34.4 g | -53% |
| Fibra dietética total | 9.27 g | 23.1 g | -60% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 3.28 g | |
| ácidos grasos, monoinsaturados totales | — | 5.94 g | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.112 mg | 0.537 mg | -79% |
| Riboflavin (Vitamin B2) | 0.748 mg | — | |
| Niacin (Vitamin B3) | 4.00 mg | 3.76 mg | +6% |
| Vitamin B-6 — Pyridoxine | 0.100 mg | 0.393 mg | -75% |
| Biotin (Vitamin B7) | 37.8 ug | 41.5 ug | -9% |
| vitamina E (alfa-tocoferol) | — | 0 mg | |
| Minerals | |||
| calcio, Ca | 232 mg | 230 mg | +1% |
| hierro, Fe | 3.22 mg | 5.78 mg | -44% |
| magnesio, Mg | 251 mg | 372 mg | -33% |
| fósforo, P | 512 mg | 556 mg | -8% |
| potasio, K | 667 mg | 793 mg | -16% |
| sodio, Na | 0.894 mg | 36.7 mg | -98% |
| zinc, Zn | 2.80 mg | 4.74 mg | -41% |
| cobre, Cu | 0.975 mg | 1.34 mg | -27% |
| manganeso, Mn | 1.81 mg | 2.40 mg | -25% |
| selenio, Se | 0.742 ug | 136 ug | -99% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 622 kcal | 545 kcal | +14% |
| energía (factores específicos de Atwater) | 578 kcal | 514 kcal | +12% |
| Nitrógeno | 4.20 g | 3.40 g | +23% |
| Ceniza | 2.96 g | 3.53 g | -16% |
| molibdeno, Mo | 36.1 ug | — | |
| biotina | 69.1 ug | 33.8 ug | +104% |
| betaína | — | 3.10 mg | |
| Vitamin K1 — Phylloquinone | — | 3.67 ug | |
| SFA 16:0 (Palmitic acid) | — | 1.91 g | |
| SFA 18:0 (Stearic acid) | — | 1.19 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 5.76 g | |
| MUFA 20:1 c | — | 0.158 g | |
| ácidos grasos, poliinsaturados totales | — | 24.7 g | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 5.26 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 19.4 g | |
| Tryptophan (EAA) | — | 0.301 g | |
| Threonine (EAA) | — | 0.931 g | |
| Isoleucine (EAA, BCAA) | — | 0.938 g | |
| Leucine (EAA, BCAA) | — | 1.38 g | |
| Lysine (EAA) | — | 0.933 g | |
| Methionine (EAA) | — | 0.403 g | |
| Phenylalanine (EAA) | — | 1.12 g | |
| Tyrosine (conditionally essential) | — | 0.572 g | |
| Valine (EAA, BCAA) | — | 1.14 g | |
| Arginine (conditionally essential) | — | 2.21 g | |
| Histidine (EAA) | — | 0.514 g | |
| alanina | — | 1.09 g | |
| ácido aspártico | — | 2.31 g | |
| ácido glutámico | — | 4.85 g | |
| Glycine (conditionally essential) | — | 1.39 g | |
| Proline (conditionally essential) | — | 0.873 g | |
| serina | — | 1.14 g | |
| hidroxiprolina | — | 0.191 g | |
| cisteína | — | 0.553 g | |
| daidzeína | — | 20.2 mg | |
| genisteína | — | 0.013 mg | |
| daidzina | — | 30.2 mg | |
| genistina | — | 1.95 mg | |
| glicitina | — | 31.5 mg | |
| Choline | |||
| colina de esfingomielina | — | 0 mg | |
| colina de fosfatidilcolina | — | 36.0 mg | |
| colina de fosfocolina | — | 0.600 mg | |
| colina de glicerofosfolina | — | 3.10 mg | |
| colina libre | — | 39.0 mg | |
| colina total | — | 79.0 mg | |
| Isoflavones | |||
| isoflavonas totales | — | 0.072 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.