Nuts, coconut meat, dried (desiccated), sweetened, flaked, canned 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 443
Flour —
Proteínas (g)
Nuts 3.35
Flour 5.29
Carbohidratos (g)
Nuts 40.9
Flour 80.5
Grasas (g)
Nuts 31.7
Flour 4.64
Fibra (g)
Nuts 4.50
Flour 8.71
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, chestnut — 5.29g vs 3.35g 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 | 443 kcal | — | |
| Macronutrients | |||
| Agua | 23.3 g | 7.33 g | +218% |
| Proteína | 3.35 g | 5.29 g | -37% |
| Lípidos totales (grasa) | 31.7 g | 4.64 g | +584% |
| Carbohidratos, por diferencia | 40.9 g | 80.5 g | -49% |
| Fibra dietética total | 4.50 g | 8.71 g | -48% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 28.1 g | 0.689 g | +3979% |
| ácidos grasos, monoinsaturados totales | 1.35 g | 1.26 g | +7% |
| colesterol | 0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 0 mg | 4.05 mg | -100% |
| Thiamin (Vitamin B1) | 0.030 mg | — | |
| Riboflavin (Vitamin B2) | 0.020 mg | — | |
| Niacin (Vitamin B3) | 0.305 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.633 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.237 mg | — | |
| Biotin (Vitamin B7) | 7.00 ug | — | |
| Folate, total (Vitamin B9) | 0 ug | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| vitamina A, RAE | 0 ug | — | |
| vitamina D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| calcio, Ca | 14.0 mg | 55.8 mg | -75% |
| hierro, Fe | 1.84 mg | 1.62 mg | +14% |
| magnesio, Mg | 49.0 mg | 68.8 mg | -29% |
| fósforo, P | 103 mg | 134 mg | -23% |
| potasio, K | 324 mg | 1032 mg | -69% |
| sodio, Na | 20.0 mg | 0 mg | |
| zinc, Zn | 1.59 mg | 1.04 mg | +53% |
| cobre, Cu | 0.308 mg | 0.581 mg | -47% |
| manganeso, Mn | 2.17 mg | 2.90 mg | -25% |
| selenio, Se | — | 0 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 385 kcal | |
| energía (factores específicos de Atwater) | — | 385 kcal | |
| Energía | 1854 kj | — | |
| Nitrógeno | — | 0.998 g | |
| Ceniza | 0.780 g | 2.30 g | -66% |
| Folic acid (Vitamin B9 — synthetic) | 7.00 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 7.00 ug | — | |
| retinol | 0 ug | — | |
| vitamina A, UI | 0 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 6:0 (Caproic acid) | 0.180 g | — | |
| SFA 8:0 (Caprylic acid) | 2.22 g | — | |
| SFA 10:0 (Capric acid) | 1.76 g | — | |
| SFA 12:0 (Lauric acid) | 14.1 g | — | |
| SFA 14:0 (Myristic acid) | 5.55 g | — | |
| SFA 16:0 (Palmitic acid) | 2.69 g | — | |
| SFA 18:0 (Stearic acid) | 1.64 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.35 g | — | |
| ácidos grasos, poliinsaturados totales | 0.347 g | 1.51 g | -77% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.347 g | — | |
| Tryptophan (EAA) | 0.039 g | — | |
| Threonine (EAA) | 0.122 g | — | |
| Isoleucine (EAA, BCAA) | 0.132 g | — | |
| Leucine (EAA, BCAA) | 0.249 g | — | |
| Lysine (EAA) | 0.148 g | — | |
| Methionine (EAA) | 0.063 g | — | |
| Cystine (conditionally essential) | 0.066 g | — | |
| Phenylalanine (EAA) | 0.170 g | — | |
| Tyrosine (conditionally essential) | 0.104 g | — | |
| Valine (EAA, BCAA) | 0.203 g | — | |
| Arginine (conditionally essential) | 0.551 g | — | |
| Histidine (EAA) | 0.077 g | — | |
| alanina | 0.172 g | — | |
| ácido aspártico | 0.328 g | — | |
| ácido glutámico | 0.767 g | — | |
| Glycine (conditionally essential) | 0.159 g | — | |
| Proline (conditionally essential) | 0.139 g | — | |
| serina | 0.173 g | — | |
| Alcohol etílico | 0 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.