Nuts, formulated, wheat-based, all flavors except macadamia, without salt 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 647
Flour —
Proteínas (g)
Nuts 13.1
Flour 26.2
Carbohidratos (g)
Nuts 20.8
Flour 16.2
Grasas (g)
Nuts 62.3
Flour 50.2
Fibra (g)
Nuts 5.20
Flour 9.27
Respuestas rápidas
¿Cuál tiene más proteínas?
Flour, almond — 26.2g vs 13.1g 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 | 647 kcal | — | |
| Macronutrients | |||
| Agua | 2.00 g | 4.32 g | -54% |
| Proteína | 13.1 g | 26.2 g | -50% |
| Lípidos totales (grasa) | 62.3 g | 50.2 g | +24% |
| Carbohidratos, por diferencia | 20.8 g | 16.2 g | +28% |
| Fibra dietética total | 5.20 g | 9.27 g | -44% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 9.37 g | — | |
| ácidos grasos, monoinsaturados totales | 25.7 g | — | |
| colesterol | 0 mg | — | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | 0.100 mg | — | |
| Thiamin (Vitamin B1) | 0.400 mg | 0.112 mg | +256% |
| Riboflavin (Vitamin B2) | 0.300 mg | 0.748 mg | -60% |
| Niacin (Vitamin B3) | 1.50 mg | 4.00 mg | -62% |
| Pantothenic acid (Vitamin B5) | 0.312 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.348 mg | 0.100 mg | +248% |
| Biotin (Vitamin B7) | 125 ug | 37.8 ug | +230% |
| 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 | 22.0 mg | 232 mg | -91% |
| hierro, Fe | 2.60 mg | 3.22 mg | -19% |
| magnesio, Mg | 59.0 mg | 251 mg | -77% |
| fósforo, P | 366 mg | 512 mg | -29% |
| potasio, K | 320 mg | 667 mg | -52% |
| sodio, Na | 91.0 mg | 0.894 mg | +10074% |
| zinc, Zn | 2.96 mg | 2.80 mg | +6% |
| cobre, Cu | 0.181 mg | 0.975 mg | -81% |
| manganeso, Mn | 6.95 mg | 1.81 mg | +283% |
| selenio, Se | — | 0.742 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | — | 622 kcal | |
| energía (factores específicos de Atwater) | — | 578 kcal | |
| Energía | 2707 kj | — | |
| Nitrógeno | — | 4.20 g | |
| Ceniza | 1.80 g | 2.96 g | -39% |
| molibdeno, Mo | — | 36.1 ug | |
| biotina | — | 69.1 ug | |
| Folic acid (Vitamin B9 — synthetic) | 125 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 125 ug | — | |
| retinol | 0 ug | — | |
| vitamina A, UI | 1.00 IU | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| SFA 14:0 (Myristic acid) | 0.093 g | — | |
| SFA 16:0 (Palmitic acid) | 6.36 g | — | |
| SFA 18:0 (Stearic acid) | 2.95 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.248 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 25.4 g | — | |
| ácidos grasos, poliinsaturados totales | 24.3 g | — | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 22.4 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 1.78 g | — | |
| Tryptophan (EAA) | 0.172 g | — | |
| Threonine (EAA) | 0.552 g | — | |
| Isoleucine (EAA, BCAA) | 0.552 g | — | |
| Leucine (EAA, BCAA) | 0.972 g | — | |
| Lysine (EAA) | 0.886 g | — | |
| Methionine (EAA) | 0.274 g | — | |
| Cystine (conditionally essential) | 0.226 g | — | |
| Phenylalanine (EAA) | 0.586 g | — | |
| Tyrosine (conditionally essential) | 0.486 g | — | |
| Valine (EAA, BCAA) | 0.712 g | — | |
| Arginine (conditionally essential) | 0.981 g | — | |
| Histidine (EAA) | 0.380 g | — | |
| alanina | 0.753 g | — | |
| ácido aspártico | 1.19 g | — | |
| ácido glutámico | 2.43 g | — | |
| Glycine (conditionally essential) | 0.699 g | — | |
| Proline (conditionally essential) | 0.857 g | — | |
| serina | 0.674 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.