Nuts, pecans, halves, raw vs Flaxseed, ground
Comparación nutricional por 100g · USDA Foundation Foods y USDA Foundation Foods
Flaxseed, ground es más alto en más vitaminas y minerales
Calorías (kcal)
Nuts —
Flaxseed —
Proteínas (g)
Nuts 9.96
Flaxseed 18.0
Carbohidratos (g)
Nuts 12.7
Flaxseed 34.4
Grasas (g)
Nuts 73.3
Flaxseed 37.3
Fibra (g)
Nuts 5.79
Flaxseed 23.1
Respuestas rápidas
¿Cuál tiene más proteínas?
Flaxseed, ground — 18.0g vs 9.96g por 100g.
¿Cuál es más denso en nutrientes?
Flaxseed, ground 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 | Flaxseed | Dif. |
|---|---|---|---|
| Macronutrients | |||
| Agua | 2.62 g | 6.80 g | -61% |
| Proteína | 9.96 g | 18.0 g | -45% |
| Lípidos totales (grasa) | 73.3 g | 37.3 g | +97% |
| Carbohidratos, por diferencia | 12.7 g | 34.4 g | -63% |
| Fibra dietética total | 5.79 g | 23.1 g | -75% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | 6.47 g | 3.28 g | +97% |
| ácidos grasos, monoinsaturados totales | 39.3 g | 5.94 g | +561% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.548 mg | 0.537 mg | +2% |
| Niacin (Vitamin B3) | 0.946 mg | 3.76 mg | -75% |
| Vitamin B-6 — Pyridoxine | 0.171 mg | 0.393 mg | -56% |
| Biotin (Vitamin B7) | — | 41.5 ug | |
| vitamina E (alfa-tocoferol) | — | 0 mg | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| calcio, Ca | 54.8 mg | 230 mg | -76% |
| hierro, Fe | 2.37 mg | 5.78 mg | -59% |
| magnesio, Mg | 103 mg | 372 mg | -72% |
| fósforo, P | 253 mg | 556 mg | -55% |
| potasio, K | 360 mg | 793 mg | -55% |
| sodio, Na | 0 mg | 36.7 mg | -100% |
| zinc, Zn | 3.93 mg | 4.74 mg | -17% |
| cobre, Cu | 0.906 mg | 1.34 mg | -33% |
| manganeso, Mn | 2.28 mg | 2.40 mg | -5% |
| selenio, Se | — | 136 ug | |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 750 kcal | 545 kcal | +38% |
| energía (factores específicos de Atwater) | 700 kcal | 514 kcal | +36% |
| Nitrógeno | 1.88 g | 3.40 g | -45% |
| Ceniza | 1.44 g | 3.53 g | -59% |
| molibdeno, Mo | 15.6 ug | — | |
| biotina | 22.7 ug | 33.8 ug | -33% |
| betaína | 0.700 mg | 3.10 mg | -77% |
| Vitamin K1 — Phylloquinone | 4.10 ug | 3.67 ug | +12% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 16:0 (Palmitic acid) | — | 1.91 g | |
| SFA 18:0 (Stearic acid) | — | 1.19 g | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 5.76 g | |
| MUFA 20:1 c | — | 0.158 g | |
| ácidos grasos, poliinsaturados totales | 22.9 g | 24.7 g | -7% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 5.26 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 19.4 g | |
| Tryptophan (EAA) | 0.115 g | 0.301 g | -62% |
| Threonine (EAA) | 0.303 g | 0.931 g | -68% |
| Isoleucine (EAA, BCAA) | 0.365 g | 0.938 g | -61% |
| Leucine (EAA, BCAA) | 0.670 g | 1.38 g | -51% |
| Lysine (EAA) | 0.320 g | 0.933 g | -66% |
| Methionine (EAA) | 0.168 g | 0.403 g | -58% |
| Phenylalanine (EAA) | 0.463 g | 1.12 g | -59% |
| Tyrosine (conditionally essential) | 0.313 g | 0.572 g | -45% |
| Valine (EAA, BCAA) | 0.435 g | 1.14 g | -62% |
| Arginine (conditionally essential) | 1.36 g | 2.21 g | -38% |
| Histidine (EAA) | 0.262 g | 0.514 g | -49% |
| alanina | 0.438 g | 1.09 g | -60% |
| ácido aspártico | 0.870 g | 2.31 g | -62% |
| ácido glutámico | 2.50 g | 4.85 g | -48% |
| Glycine (conditionally essential) | 0.493 g | 1.39 g | -64% |
| Proline (conditionally essential) | 0.610 g | 0.873 g | -30% |
| serina | 0.540 g | 1.14 g | -53% |
| hidroxiprolina | 0 g | 0.191 g | -100% |
| cisteína | 0.305 g | 0.553 g | -45% |
| daidzeína | 0 mg | 0.015 mg | -100% |
| genisteína | 0 mg | 0.043 mg | -100% |
| daidzina | — | 30.2 mg | |
| genistina | — | 1.95 mg | |
| glicitina | — | 31.5 mg | |
| dímeros de proantocianidinas | 42.1 mg | — | |
| trímeros de proantocianidinas | 26.0 mg | — | |
| proantocianidina 4-6mers | 101 mg | — | |
| proantocianidina 7-10mers | 84.2 mg | — | |
| polímeros de proantocianidinas (>10mers) | 223 mg | — | |
| apigenina | 0 mg | — | |
| luteolina | 0 mg | — | |
| miricetina | 0 mg | — | |
| quercetina | 0 mg | — | |
| Flavonoids | |||
| (-)-epicatequina | 0.820 mg | — | |
| (-)-Epicatequina 3-galato | 0 mg | — | |
| (-)-epigalocatequina | 5.63 mg | — | |
| (-)-Epigalocatequina 3-galato | 2.30 mg | — | |
| (+)-catequina | 7.24 mg | — | |
| (+)-Galocatequina | 0 mg | — | |
| Choline | |||
| colina de esfingomielina | 0 mg | 0 mg | = |
| colina de fosfatidilcolina | 23.0 mg | 36.0 mg | -36% |
| colina de fosfocolina | 1.30 mg | 0.600 mg | +117% |
| colina de glicerofosfolina | 6.10 mg | 3.10 mg | +97% |
| colina libre | 9.70 mg | 39.0 mg | -75% |
| colina total | 41.0 mg | 79.0 mg | -48% |
| Isoflavones | |||
| isoflavonas totales | 0 mg | 0.072 mg | -100% |
| Fluoride | |||
| media mcg/100g ** | 10.0 mg | — | |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA Foundation Foods. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.