Peanuts, raw vs Bacon, meatless
Comparación nutricional por 100g · USDA Foundation Foods y USDA SR Legacy
Peanuts, raw es más alto en más vitaminas y minerales
Calorías (kcal)
Peanuts —
Bacon 309
Proteínas (g)
Peanuts 23.2
Bacon 11.7
Carbohidratos (g)
Peanuts 26.5
Bacon 5.31
Grasas (g)
Peanuts 43.3
Bacon 29.5
Fibra (g)
Peanuts 8.01
Bacon 2.60
Respuestas rápidas
¿Cuál tiene más proteínas?
Peanuts, raw — 23.2g vs 11.7g por 100g.
¿Cuál es más denso en nutrientes?
Peanuts, raw 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 | Peanuts | Bacon | Dif. |
|---|---|---|---|
| Energy | |||
| Energía | — | 309 kcal | |
| Macronutrients | |||
| Agua | 4.82 g | 49.0 g | -90% |
| Proteína | 23.2 g | 11.7 g | +99% |
| Lípidos totales (grasa) | 43.3 g | 29.5 g | +47% |
| Carbohidratos, por diferencia | 26.5 g | 5.31 g | +399% |
| Fibra dietética total | 8.01 g | 2.60 g | +208% |
| Fats & Fatty Acids | |||
| ácidos grasos, saturados totales | — | 4.62 g | |
| ácidos grasos, monoinsaturados totales | — | 7.09 g | |
| colesterol | — | 0 mg | |
| Vitamins | |||
| vitamina C, ácido ascórbico total | — | 0 mg | |
| Thiamin (Vitamin B1) | — | 4.40 mg | |
| Riboflavin (Vitamin B2) | — | 0.481 mg | |
| Niacin (Vitamin B3) | — | 7.56 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.113 mg | |
| Vitamin B-6 — Pyridoxine | — | 0.479 mg | |
| Biotin (Vitamin B7) | — | 42.0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| colina, total | — | 45.0 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| vitamina A, RAE | — | 4.00 ug | |
| caroteno, beta | — | 53.0 ug | |
| caroteno, alfa | — | 0 ug | |
| vitamina E (alfa-tocoferol) | — | 6.90 mg | |
| vitamina D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| calcio, Ca | 49.1 mg | 23.0 mg | +114% |
| hierro, Fe | 1.55 mg | 2.41 mg | -36% |
| magnesio, Mg | 180 mg | 19.0 mg | +846% |
| fósforo, P | 380 mg | 70.0 mg | +443% |
| potasio, K | 636 mg | 170 mg | +274% |
| sodio, Na | 1.49 mg | 1465 mg | -100% |
| zinc, Zn | 2.78 mg | 0.420 mg | +562% |
| cobre, Cu | 0.460 mg | 0.105 mg | +338% |
| manganeso, Mn | 1.68 mg | 0.205 mg | +720% |
| selenio, Se | 17.8 ug | 7.40 ug | +141% |
| Other Nutrients | |||
| energía (factores generales de Atwater) | 588 kcal | — | |
| energía (factores específicos de Atwater) | 551 kcal | — | |
| Energía | — | 1294 kj | |
| Nitrógeno | 4.25 g | — | |
| Ceniza | 2.20 g | 4.50 g | -51% |
| azúcares totales | — | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | — | 42.0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 42.0 ug | |
| betaína | 0.600 mg | — | |
| vitamina B-12, añadida | — | 0 ug | |
| retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| vitamina A, UI | — | 88.0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| vitamina E, añadida | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | — | 0.245 g | |
| SFA 14:0 (Myristic acid) | — | 0.163 g | |
| SFA 16:0 (Palmitic acid) | — | 3.05 g | |
| SFA 18:0 (Stearic acid) | — | 1.17 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 7.09 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| ácidos grasos, poliinsaturados totales | — | 15.4 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 13.8 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 1.69 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Tryptophan (EAA) | — | 0.161 g | |
| Threonine (EAA) | — | 0.453 g | |
| Isoleucine (EAA, BCAA) | — | 0.559 g | |
| Leucine (EAA, BCAA) | — | 0.914 g | |
| Lysine (EAA) | — | 0.727 g | |
| Methionine (EAA) | — | 0.146 g | |
| Cystine (conditionally essential) | — | 0.176 g | |
| Phenylalanine (EAA) | — | 0.611 g | |
| Tyrosine (conditionally essential) | — | 0.400 g | |
| Valine (EAA, BCAA) | — | 0.593 g | |
| Arginine (conditionally essential) | — | 0.875 g | |
| Histidine (EAA) | — | 0.299 g | |
| alanina | — | 0.492 g | |
| ácido aspártico | — | 1.33 g | |
| ácido glutámico | — | 2.43 g | |
| Glycine (conditionally essential) | — | 0.473 g | |
| Proline (conditionally essential) | — | 0.643 g | |
| serina | — | 0.626 g | |
| Alcohol etílico | — | 0 g | |
| Cafeína | — | 0 mg | |
| Teobromina | — | 0 mg | |
| daidzeína | 0.021 mg | 2.20 mg | -99% |
| genisteína | 0.245 mg | 5.66 mg | -96% |
| dímeros de proantocianidinas | 33.2 mg | — | |
| trímeros de proantocianidinas | 48.8 mg | — | |
| proantocianidina 4-6mers | 48.1 mg | — | |
| proantocianidina 7-10mers | 0 mg | — | |
| polímeros de proantocianidinas (>10mers) | 0 mg | — | |
| Choline | |||
| colina de esfingomielina | 0 mg | — | |
| colina de fosfatidilcolina | 32.0 mg | — | |
| colina de fosfocolina | 1.80 mg | — | |
| colina de glicerofosfolina | 1.30 mg | — | |
| colina libre | 18.0 mg | — | |
| colina total | 53.0 mg | — | |
| Isoflavones | |||
| isoflavonas totales | 0.264 mg | 9.36 mg | -97% |
* Todos los valores por 100g de porción comestible. Fuente: USDA Foundation Foods y USDA SR Legacy. La columna Dif. muestra la diferencia porcentual respecto al Alimento B.