Acorn Flour vs Almond Butter
Every measured nutrient, side by side. Per 100 calories first, since food densities differ.
Key takeaways
- Almond Butter has more protein per 100 calories: 3.42 g against 1.5 g.
- Acorn Flour is lighter per 100 g: 501 kcal against 614 kcal.
- Acorn Flour leads in 6 micronutrients, including Vitamin A, Thiamin (B1), Pantothenic Acid (B5).
- Almond Butter leads in 33 micronutrients, including Riboflavin (B2), Choline, Vitamin E.
Per 100 calories
| Nutrient | Acorn Flour | Almond Butter |
|---|---|---|
| Calories | 100 kcal | 100 kcal |
| Protein | 1.5 g | 3.42 g |
| Carbs | 10.9 g | 3.06 g |
| Fat | 6.03 g | 9.04 g |
| Vitamins | ||
| Vitamin A | 0.599 µg | 0 µg |
| Thiamin (B1) | 0.029 mg | 0.007 mg |
| Riboflavin (B2) | 0.031 mg | 0.153 mg |
| Niacin (B3) | 0.475 mg | 0.515 mg |
| Pantothenic Acid (B5) | 0.186 mg | 0.052 mg |
| Vitamin B6 | 0.137 mg | 0.017 mg |
| Folate | 22.8 µg | 8.63 µg |
| Choline | 0 mg | 8.49 mg |
| Vitamin E | 0 mg | 3.94 mg |
| Minerals | ||
| Calcium | 8.58 mg | 56.5 mg |
| Iron | 0.242 mg | 0.568 mg |
| Magnesium | 22 mg | 45.4 mg |
| Phosphorus | 20.6 mg | 82.7 mg |
| Potassium | 142 mg | 122 mg |
| Sodium | 0 mg | 1.14 mg |
| Zinc | 0.128 mg | 0.536 mg |
| Copper | 0.122 mg | 0.152 mg |
| Manganese | 0.347 mg | 0.347 mg |
| Selenium | 0 µg | 0.391 µg |
| Carbohydrates | ||
| Fiber | 0 g | 1.68 g |
| Sugar | 0 g | 0.721 g |
| Starch | 0 g | 0.013 g |
| Fats | ||
| Polyunsaturated Fat | 1.16 g | 2.21 g |
| Monounsaturated Fat | 3.81 g | 5.28 g |
| Saturated Fat | 0.782 g | 0.676 g |
| Omega-6 (Linoleic Acid) | 1.16 g | 2.21 g |
| Amino Acids | ||
| Histidine | 0.042 g | 0.09 g |
| Isoleucine | 0.069 g | 0.132 g |
| Leucine | 0.119 g | 0.241 g |
| Lysine | 0.093 g | 0.1 g |
| Methionine | 0.025 g | 0.02 g |
| Cystine | 0.027 g | 0.039 g |
| Phenylalanine | 0.065 g | 0.187 g |
| Tyrosine | 0.045 g | 0.097 g |
| Threonine | 0.057 g | 0.09 g |
| Tryptophan | 0.018 g | 0.026 g |
| Valine | 0.084 g | 0.153 g |
| Arginine | 0.115 g | 0.388 g |
| Alanine | 0.085 g | 0.161 g |
| Serine | 0.154 g | 0.391 g |
| Proline | 0.24 g | 0.963 g |
| Glycine | 0.069 g | 0.239 g |
| Aspartic Acid | 0.06 g | 0.149 g |
| Glutamic Acid | 0.063 g | 0.151 g |
Per 100 grams
| Nutrient | Acorn Flour | Almond Butter |
|---|---|---|
| Calories | 501 kcal | 614 kcal |
| Protein | 7.49 g | 21 g |
| Carbs | 54.6 g | 18.8 g |
| Fat | 30.2 g | 55.5 g |
| Vitamins | ||
| Vitamin A | 3 µg | 0 µg |
| Thiamin (B1) | 0.146 mg | 0.041 mg |
| Riboflavin (B2) | 0.154 mg | 0.939 mg |
| Niacin (B3) | 2.38 mg | 3.16 mg |
| Pantothenic Acid (B5) | 0.931 mg | 0.318 mg |
| Vitamin B6 | 0.688 mg | 0.103 mg |
| Folate | 114 µg | 53 µg |
| Choline | 0 mg | 52.1 mg |
| Vitamin E | 0 mg | 24.2 mg |
| Minerals | ||
| Calcium | 43 mg | 347 mg |
| Iron | 1.21 mg | 3.49 mg |
| Magnesium | 110 mg | 279 mg |
| Phosphorus | 103 mg | 508 mg |
| Potassium | 712 mg | 748 mg |
| Sodium | 0 mg | 7 mg |
| Zinc | 0.64 mg | 3.29 mg |
| Copper | 0.611 mg | 0.934 mg |
| Manganese | 1.74 mg | 2.13 mg |
| Selenium | 0 µg | 2.4 µg |
| Carbohydrates | ||
| Fiber | 0 g | 10.3 g |
| Sugar | 0 g | 4.43 g |
| Starch | 0 g | 0.08 g |
| Fats | ||
| Polyunsaturated Fat | 5.81 g | 13.6 g |
| Monounsaturated Fat | 19.1 g | 32.4 g |
| Saturated Fat | 3.92 g | 4.15 g |
| Omega-6 (Linoleic Acid) | 5.81 g | 13.6 g |
| Amino Acids | ||
| Histidine | 0.208 g | 0.55 g |
| Isoleucine | 0.348 g | 0.813 g |
| Leucine | 0.596 g | 1.48 g |
| Lysine | 0.468 g | 0.612 g |
| Methionine | 0.126 g | 0.122 g |
| Cystine | 0.133 g | 0.242 g |
| Phenylalanine | 0.328 g | 1.15 g |
| Tyrosine | 0.227 g | 0.595 g |
| Threonine | 0.288 g | 0.555 g |
| Tryptophan | 0.09 g | 0.159 g |
| Valine | 0.421 g | 0.937 g |
| Arginine | 0.577 g | 2.38 g |
| Alanine | 0.427 g | 0.99 g |
| Serine | 0.774 g | 2.4 g |
| Proline | 1.2 g | 5.91 g |
| Glycine | 0.348 g | 1.47 g |
| Aspartic Acid | 0.3 g | 0.915 g |
| Glutamic Acid | 0.318 g | 0.926 g |
Full profiles
Values come from the same measured catalog the Ration tracker uses. See the complete pages for Acorn Flour and Almond Butter, including preparation variants and research-cited compound levels, or compare any two foods.