Nuts, coconut milk, frozen (liquid expressed from grated meat and water) 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 202
Flour —
Proteínas (g)
Nuts 1.61
Flour 5.29
Carbohidratos (g)
Nuts 5.58
Flour 80.5
Grasas (g)
Nuts 20.8
Flour 4.64
Fibra (g)
Nuts —
Flour 8.71
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, chestnut — 5.29g vs 1.61g 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 | 202 kcal | — | |
| Macronutrients | |||
| Agua | 71.4 g | 7.33 g | +875% |
| Proteína | 1.61 g | 5.29 g | -70% |
| Lípidos totales (grasa) | 20.8 g | 4.64 g | +349% |
| Carbohidratos, por diferencia | 5.58 g | 80.5 g | -93% |
| Fibra dietética total | — | 8.71 g | |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 18.4 g | 0.689 g | +2577% |
| ácidos grasos, monoinsaturados totales | 0.885 g | 1.26 g | -30% |
| colesterol | 0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 1.10 mg | 4.05 mg | -73% |
| Thiamin (Vitamin B1) | 0.023 mg | — | |
| Riboflavin (Vitamin B2) | 0 mg | — | |
| Niacin (Vitamin B3) | 0.671 mg | — | |
| Pantothenic acid (Vitamin B5) | 0.161 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.030 mg | — | |
| Biotin (Vitamin B7) | 14.0 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 | 4.00 mg | 55.8 mg | -93% |
| hierro, Fe | 0.810 mg | 1.62 mg | -50% |
| magnesio, Mg | 32.0 mg | 68.8 mg | -53% |
| fósforo, P | 59.0 mg | 134 mg | -56% |
| potasio, K | 232 mg | 1032 mg | -78% |
| sodio, Na | 12.0 mg | 0 mg | |
| zinc, Zn | 0.590 mg | 1.04 mg | -43% |
| cobre, Cu | 0.235 mg | 0.581 mg | -60% |
| manganeso, Mn | 0.809 mg | 2.90 mg | -72% |
| selenio, Se | — | 0 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 385 kcal | |
| energía (factores específicos de Atwater) | — | 385 kcal | |
| Energía | 845 kj | — | |
| Nitrógeno | — | 0.998 g | |
| Ceniza | 0.590 g | 2.30 g | -74% |
| Folic acid (Vitamin B9 — synthetic) | 14.0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 14.0 ug | — | |
| retinol | 0 ug | — | |
| vitamina A, UI | 0 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 6:0 (Caproic acid) | 0.118 g | — | |
| SFA 8:0 (Caprylic acid) | 1.46 g | — | |
| SFA 10:0 (Capric acid) | 1.16 g | — | |
| SFA 12:0 (Lauric acid) | 9.23 g | — | |
| SFA 14:0 (Myristic acid) | 3.64 g | — | |
| SFA 16:0 (Palmitic acid) | 1.76 g | — | |
| SFA 18:0 (Stearic acid) | 1.08 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.885 g | — | |
| ácidos grasos, poliinsaturados totales | 0.228 g | 1.51 g | -85% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.228 g | — | |
| Tryptophan (EAA) | 0.019 g | — | |
| Threonine (EAA) | 0.059 g | — | |
| Isoleucine (EAA, BCAA) | 0.063 g | — | |
| Leucine (EAA, BCAA) | 0.119 g | — | |
| Lysine (EAA) | 0.071 g | — | |
| Methionine (EAA) | 0.030 g | — | |
| Cystine (conditionally essential) | 0.032 g | — | |
| Phenylalanine (EAA) | 0.082 g | — | |
| Tyrosine (conditionally essential) | 0.050 g | — | |
| Valine (EAA, BCAA) | 0.098 g | — | |
| Arginine (conditionally essential) | 0.264 g | — | |
| Histidine (EAA) | 0.037 g | — | |
| alanina | 0.082 g | — | |
| ácido aspártico | 0.157 g | — | |
| ácido glutámico | 0.368 g | — | |
| Glycine (conditionally essential) | 0.076 g | — | |
| Proline (conditionally essential) | 0.067 g | — | |
| serina | 0.083 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.