Nuts, chestnuts, chinese, boiled and steamed vs Flour, almond
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Flour, almond es más alto en más vitaminas y minerales
Calorías (kcal)
Nuts 153
Flour —
Proteínas (g)
Nuts 2.88
Flour 26.2
Carbohidratos (g)
Nuts 33.6
Flour 16.2
Grasas (g)
Nuts 0.760
Flour 50.2
Fibra (g)
Nuts —
Flour 9.27
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, almond — 26.2g vs 2.88g por 100g.
¿Cuál es más denso en nutrientes?
Flour, almond 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 | Nuts | Flour | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | 153 kcal | — | |
| Macronutrients | |||
| Agua | 61.6 g | 4.32 g | +1327% |
| Proteína | 2.88 g | 26.2 g | -89% |
| Lípidos totales (grasa) | 0.760 g | 50.2 g | -98% |
| Carbohidratos, por diferencia | 33.6 g | 16.2 g | +107% |
| Fibra dietética total | — | 9.27 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.112 g | — | |
| ácidos grasos, monoinsaturados totales | 0.399 g | — | |
| colesterol | 0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 24.7 mg | — | |
| Thiamin (Vitamin B1) | 0.110 mg | 0.112 mg | -2% |
| Riboflavin (Vitamin B2) | 0.123 mg | 0.748 mg | -84% |
| Niacin (Vitamin B3) | 0.548 mg | 4.00 mg | -86% |
| Pantothenic acid (Vitamin B5) | 0.381 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.281 mg | 0.100 mg | +181% |
| Biotin (Vitamin B7) | 46.0 ug | 37.8 ug | +22% |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| vitamina A, RAE | 7.00 ug | — | |
| vitamina D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| calcio, Ca | 12.0 mg | 232 mg | -95% |
| hierro, Fe | 0.970 mg | 3.22 mg | -70% |
| magnesio, Mg | 58.0 mg | 251 mg | -77% |
| fósforo, P | 66.0 mg | 512 mg | -87% |
| potasio, K | 306 mg | 667 mg | -54% |
| sodio, Na | 2.00 mg | 0.894 mg | +124% |
| zinc, Zn | 0.600 mg | 2.80 mg | -79% |
| cobre, Cu | 0.249 mg | 0.975 mg | -74% |
| manganeso, Mn | 1.10 mg | 1.81 mg | -39% |
| selenio, Se | — | 0.742 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 622 kcal | |
| energía (factores específicos de Atwater) | — | 578 kcal | |
| Energía | 640 kj | — | |
| Nitrógeno | — | 4.20 g | |
| Ceniza | 1.14 g | 2.96 g | -61% |
| molibdeno, Mo | — | 36.1 ug | |
| biotina | — | 69.1 ug | |
| Folic acid (Vitamin B9 — synthetic) | 46.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 46.0 ug | — | |
| retinol | 0 ug | — | |
| vitamina A, UI | 138 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 16:0 (Palmitic acid) | 0.104 g | — | |
| SFA 18:0 (Stearic acid) | 0.008 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.005 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.383 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.007 g | — | |
| ácidos grasos, poliinsaturados totales | 0.197 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.177 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.019 g | — | |
| Tryptophan (EAA) | 0.034 g | — | |
| Threonine (EAA) | 0.115 g | — | |
| Isoleucine (EAA, BCAA) | 0.108 g | — | |
| Leucine (EAA, BCAA) | 0.178 g | — | |
| Lysine (EAA) | 0.156 g | — | |
| Methionine (EAA) | 0.070 g | — | |
| Cystine (conditionally essential) | 0.075 g | — | |
| Phenylalanine (EAA) | 0.130 g | — | |
| Tyrosine (conditionally essential) | 0.086 g | — | |
| Valine (EAA, BCAA) | 0.151 g | — | |
| Arginine (conditionally essential) | 0.295 g | — | |
| Histidine (EAA) | 0.083 g | — | |
| alanina | 0.137 g | — | |
| ácido aspártico | 0.584 g | — | |
| ácido glutámico | 0.368 g | — | |
| Glycine (conditionally essential) | 0.126 g | — | |
| Proline (conditionally essential) | 0.111 g | — | |
| serina | 0.126 g | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA SR Legacy y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.