Nuts, chestnuts, european, boiled and steamed vs Flour, chestnut
Comparación nutricional por 100g · USDA SR Legacy y USDA Foundation Foods
Flour, chestnut es más alto en más vitaminas y minerales
Calorías (kcal)
Nuts 131
Flour —
Proteínas (g)
Nuts 2.00
Flour 5.29
Carbohidratos (g)
Nuts 27.8
Flour 80.5
Grasas (g)
Nuts 1.38
Flour 4.64
Fibra (g)
Nuts —
Flour 8.71
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, chestnut — 5.29g vs 2.00g por 100g.
¿Cuál es más denso en nutrientes?
Flour, chestnut 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 | 131 kcal | — | |
| Macronutrients | |||
| Agua | 68.2 g | 7.33 g | +830% |
| Proteína | 2.00 g | 5.29 g | -62% |
| Lípidos totales (grasa) | 1.38 g | 4.64 g | -70% |
| Carbohidratos, por diferencia | 27.8 g | 80.5 g | -65% |
| Fibra dietética total | — | 8.71 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.260 g | 0.689 g | -62% |
| ácidos grasos, monoinsaturados totales | 0.476 g | 1.26 g | -62% |
| colesterol | 0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 26.7 mg | 4.05 mg | +559% |
| Thiamin (Vitamin B1) | 0.148 mg | — | |
| Riboflavin (Vitamin B2) | 0.104 mg | — | |
| Niacin (Vitamin B3) | 0.731 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.316 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.233 mg | — | |
| Biotin (Vitamin B7) | 38.0 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| vitamina A, RAE | 1.00 ug | — | |
| vitamina D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| calcio, Ca | 46.0 mg | 55.8 mg | -18% |
| hierro, Fe | 1.73 mg | 1.62 mg | +7% |
| magnesio, Mg | 54.0 mg | 68.8 mg | -21% |
| fósforo, P | 99.0 mg | 134 mg | -26% |
| potasio, K | 715 mg | 1032 mg | -31% |
| sodio, Na | 27.0 mg | 0 mg | |
| zinc, Zn | 0.250 mg | 1.04 mg | -76% |
| cobre, Cu | 0.472 mg | 0.581 mg | -19% |
| manganeso, Mn | 0.854 mg | 2.90 mg | -71% |
| selenio, Se | — | 0 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 385 kcal | |
| energía (factores específicos de Atwater) | — | 385 kcal | |
| Energía | 548 kj | — | |
| Nitrógeno | — | 0.998 g | |
| Ceniza | 0.710 g | 2.30 g | -69% |
| Folic acid (Vitamin B9 — synthetic) | 38.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 38.0 ug | — | |
| retinol | 0 ug | — | |
| vitamina A, UI | 17.0 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 14:0 (Myristic acid) | 0.006 g | — | |
| SFA 16:0 (Palmitic acid) | 0.234 g | — | |
| SFA 18:0 (Stearic acid) | 0.013 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.013 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.457 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.006 g | — | |
| ácidos grasos, poliinsaturados totales | 0.545 g | 1.51 g | -64% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.487 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.058 g | — | |
| Tryptophan (EAA) | 0.022 g | — | |
| Threonine (EAA) | 0.071 g | — | |
| Isoleucine (EAA, BCAA) | 0.079 g | — | |
| Leucine (EAA, BCAA) | 0.118 g | — | |
| Lysine (EAA) | 0.118 g | — | |
| Methionine (EAA) | 0.047 g | — | |
| Cystine (conditionally essential) | 0.063 g | — | |
| Phenylalanine (EAA) | 0.084 g | — | |
| Tyrosine (conditionally essential) | 0.055 g | — | |
| Valine (EAA, BCAA) | 0.112 g | — | |
| Arginine (conditionally essential) | 0.143 g | — | |
| Histidine (EAA) | 0.055 g | — | |
| alanina | 0.133 g | — | |
| ácido aspártico | 0.345 g | — | |
| ácido glutámico | 0.258 g | — | |
| Glycine (conditionally essential) | 0.103 g | — | |
| Proline (conditionally essential) | 0.105 g | — | |
| serina | 0.100 g | — | |
| daidzeína | 0 mg | — | |
| genisteína | 0.010 mg | — | |
| Isoflavones | |||
| isoflavonas totales | 0.010 mg | — | |
* 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.