Flour, wheat, all-purpose, enriched, bleached 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)
Flour 366
Nuts —
Proteínas (g)
Flour 10.9
Nuts 9.96
Carbohidratos (g)
Flour 77.3
Nuts 12.7
Grasas (g)
Flour 1.48
Nuts 73.3
Fibra (g)
Flour —
Nuts 5.79
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, wheat, all-purpose, enriched, bleached — 10.9g 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 | Flour | Nuts | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 366 kcal | — | |
| Macronutrients | |||
| Agua | 9.83 g | 2.62 g | +275% |
| Proteína | 10.9 g | 9.96 g | +9% |
| Lípidos totales (grasa) | 1.48 g | 73.3 g | -98% |
| Carbohidratos, por diferencia | 77.3 g | 12.7 g | +509% |
| Fibra dietética total | — | 5.79 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 6.47 g | |
| ácidos grasos, monoinsaturados totales | — | 39.3 g | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.939 mg | 0.548 mg | +71% |
| Riboflavin (Vitamin B2) | 0.443 mg | — | |
| Niacin (Vitamin B3) | 6.74 mg | 0.946 mg | +612% |
| Vitamin B-6 — Pyridoxine | 0.066 mg | 0.171 mg | -61% |
| Biotin (Vitamin B7) | 160 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 19.0 mg | 54.8 mg | -65% |
| hierro, Fe | 5.62 mg | 2.37 mg | +137% |
| magnesio, Mg | 26.7 mg | 103 mg | -74% |
| fósforo, P | 108 mg | 253 mg | -57% |
| potasio, K | 136 mg | 360 mg | -62% |
| sodio, Na | 2.00 mg | 0 mg | |
| zinc, Zn | 0.720 mg | 3.93 mg | -82% |
| cobre, Cu | 0.155 mg | 0.906 mg | -83% |
| manganeso, Mn | 0.758 mg | 2.28 mg | -67% |
| selenio, Se | 15.7 ug | — | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 366 kcal | 750 kcal | -51% |
| energía (factores específicos de Atwater) | 375 kcal | 700 kcal | -46% |
| Energía | 1530 kj | — | |
| Nitrógeno | 1.75 g | 1.88 g | -7% |
| Ceniza | 0.420 g | 1.44 g | -71% |
| molibdeno, Mo | 37.6 ug | 15.6 ug | +141% |
| biotina | — | 22.7 ug | |
| betaína | 70.0 mg | 0.700 mg | +9900% |
| Vitamin K1 — Phylloquinone | — | 4.10 ug | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| ácidos grasos, poliinsaturados totales | — | 22.9 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 | 0 mg | = |
| genisteína | 0 mg | 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 | 0 mg | 0 mg | = |
| colina de fosfatidilcolina | 3.20 mg | 23.0 mg | -86% |
| colina de fosfocolina | 0.100 mg | 1.30 mg | -92% |
| colina de glicerofosfolina | 1.50 mg | 6.10 mg | -75% |
| colina libre | 5.70 mg | 9.70 mg | -41% |
| colina total | 10.0 mg | 41.0 mg | -76% |
| Isoflavones | |||
| isoflavonas totales | 0 mg | 0 mg | = |
| Fluoride | |||
| media mcg/100g ** | — | 10.0 mg | |
| Iodine | |||
| yodo mcg/100gB | 0.800 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.