Nuts, chestnuts, japanese, 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 56
Flour —
Proteínas (g)
Nuts 0.820
Flour 26.2
Carbohidratos (g)
Nuts 12.6
Flour 16.2
Grasas (g)
Nuts 0.190
Flour 50.2
Fibra (g)
Nuts —
Flour 9.27
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, almond — 26.2g vs 0.820g 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 | 56 kcal | — | |
| Macronutrients | |||
| Agua | 86.0 g | 4.32 g | +1893% |
| Proteína | 0.820 g | 26.2 g | -97% |
| Lípidos totales (grasa) | 0.190 g | 50.2 g | -100% |
| Carbohidratos, por diferencia | 12.6 g | 16.2 g | -22% |
| Fibra dietética total | — | 9.27 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 0.028 g | — | |
| ácidos grasos, monoinsaturados totales | 0.101 g | — | |
| colesterol | 0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 9.50 mg | — | |
| Thiamin (Vitamin B1) | 0.125 mg | 0.112 mg | +11% |
| Riboflavin (Vitamin B2) | 0.059 mg | 0.748 mg | -92% |
| Niacin (Vitamin B3) | 0.543 mg | 4.00 mg | -86% |
| Pantothenic acid (Vitamin B5) | 0.075 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.102 mg | 0.100 mg | +2% |
| Biotin (Vitamin B7) | 17.0 ug | 37.8 ug | -55% |
| 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 | 11.0 mg | 232 mg | -95% |
| hierro, Fe | 0.530 mg | 3.22 mg | -84% |
| magnesio, Mg | 18.0 mg | 251 mg | -93% |
| fósforo, P | 26.0 mg | 512 mg | -95% |
| potasio, K | 119 mg | 667 mg | -82% |
| sodio, Na | 5.00 mg | 0.894 mg | +459% |
| zinc, Zn | 0.400 mg | 2.80 mg | -86% |
| cobre, Cu | 0.204 mg | 0.975 mg | -79% |
| manganeso, Mn | 0.576 mg | 1.81 mg | -68% |
| selenio, Se | — | 0.742 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 622 kcal | |
| energía (factores específicos de Atwater) | — | 578 kcal | |
| Energía | 234 kj | — | |
| Nitrógeno | — | 4.20 g | |
| Ceniza | 0.330 g | 2.96 g | -89% |
| molibdeno, Mo | — | 36.1 ug | |
| biotina | — | 69.1 ug | |
| Folic acid (Vitamin B9 — synthetic) | 17.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 17.0 ug | — | |
| retinol | 0 ug | — | |
| vitamina A, UI | 13.0 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 16:0 (Palmitic acid) | 0.026 g | — | |
| SFA 18:0 (Stearic acid) | 0.002 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.001 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.097 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.002 g | — | |
| ácidos grasos, poliinsaturados totales | 0.050 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.045 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.005 g | — | |
| Tryptophan (EAA) | 0.012 g | — | |
| Threonine (EAA) | 0.033 g | — | |
| Isoleucine (EAA, BCAA) | 0.040 g | — | |
| Leucine (EAA, BCAA) | 0.051 g | — | |
| Lysine (EAA) | 0.053 g | — | |
| Methionine (EAA) | 0.020 g | — | |
| Cystine (conditionally essential) | 0.024 g | — | |
| Phenylalanine (EAA) | 0.032 g | — | |
| Tyrosine (conditionally essential) | 0.023 g | — | |
| Valine (EAA, BCAA) | 0.049 g | — | |
| Arginine (conditionally essential) | 0.054 g | — | |
| Histidine (EAA) | 0.020 g | — | |
| alanina | 0.073 g | — | |
| ácido aspártico | 0.172 g | — | |
| ácido glutámico | 0.156 g | — | |
| Glycine (conditionally essential) | 0.041 g | — | |
| Proline (conditionally essential) | 0.051 g | — | |
| serina | 0.040 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.