Acorn Flour vs Peanut Butter Creamy
Every measured nutrient, side by side. Per 100 calories first, since food densities differ.
Key takeaways
- Peanut Butter Creamy has more protein per 100 calories: 3.8 g against 1.5 g.
- Peanut Butter Creamy is lighter per 100 g: 316 kcal against 501 kcal.
- Acorn Flour leads in 4 micronutrients, including Vitamin A, Pantothenic Acid (B5), Vitamin B6.
- Peanut Butter Creamy leads in 39 micronutrients, including Thiamin (B1), Riboflavin (B2), Niacin (B3).
Per 100 calories
| Nutrient | Acorn Flour | Peanut Butter Creamy |
|---|---|---|
| Calories | 100 kcal | 100 kcal |
| Protein | 1.5 g | 3.8 g |
| Carbs | 10.9 g | 3.59 g |
| Fat | 6.03 g | 7.82 g |
| Vitamins | ||
| Vitamin A | 0.599 µg | 0 µg |
| Thiamin (B1) | 0.029 mg | 0.038 mg |
| Riboflavin (B2) | 0.031 mg | 0.049 mg |
| Niacin (B3) | 0.475 mg | 5.44 mg |
| Pantothenic Acid (B5) | 0.186 mg | 0 mg |
| Vitamin B6 | 0.137 mg | 0.082 mg |
| Folate | 22.8 µg | 34.1 µg |
| Choline | 0 mg | 30.2 mg |
| Vitamin E | 0 mg | 1.71 mg |
| Minerals | ||
| Calcium | 8.58 mg | 15.8 mg |
| Iron | 0.242 mg | 0.585 mg |
| Magnesium | 22 mg | 61.1 mg |
| Phosphorus | 20.6 mg | 124 mg |
| Potassium | 142 mg | 207 mg |
| Sodium | 0 mg | 69.9 mg |
| Zinc | 0.128 mg | 0.968 mg |
| Copper | 0.122 mg | 0.171 mg |
| Manganese | 0.347 mg | 0.532 mg |
| Selenium | 0 µg | 6.39 µg |
| Carbohydrates | ||
| Fiber | 0 g | 1.82 g |
| Fats | ||
| Polyunsaturated Fat | 1.16 g | 3.21 g |
| Monounsaturated Fat | 3.81 g | 9.29 g |
| Saturated Fat | 0.782 g | 2.91 g |
| Trans Fat | 0 g | 0.012 g |
| Omega-6 (Linoleic Acid) | 1.16 g | 3.32 g |
| Amino Acids | ||
| Histidine | 0.042 g | 0.214 g |
| Isoleucine | 0.069 g | 0.291 g |
| Leucine | 0.119 g | 0.595 g |
| Lysine | 0.093 g | 0.301 g |
| Methionine | 0.025 g | 0.092 g |
| Cystine | 0.027 g | 0 g |
| Phenylalanine | 0.065 g | 0.475 g |
| Tyrosine | 0.045 g | 0.335 g |
| Threonine | 0.057 g | 0.255 g |
| Tryptophan | 0.018 g | 0.072 g |
| Valine | 0.084 g | 0.354 g |
| Arginine | 0.115 g | 1.05 g |
| Alanine | 0.085 g | 0.367 g |
| Serine | 0.154 g | 1.08 g |
| Proline | 0.24 g | 1.84 g |
| Glycine | 0.069 g | 0.535 g |
| Aspartic Acid | 0.06 g | 0.392 g |
| Glutamic Acid | 0.063 g | 0.449 g |
Per 100 grams
| Nutrient | Acorn Flour | Peanut Butter Creamy |
|---|---|---|
| Calories | 501 kcal | 316 kcal |
| Protein | 7.49 g | 12 g |
| Carbs | 54.6 g | 11.4 g |
| Fat | 30.2 g | 24.7 g |
| Vitamins | ||
| Vitamin A | 3 µg | 0 µg |
| Thiamin (B1) | 0.146 mg | 0.121 mg |
| Riboflavin (B2) | 0.154 mg | 0.155 mg |
| Niacin (B3) | 2.38 mg | 17.2 mg |
| Pantothenic Acid (B5) | 0.931 mg | 0 mg |
| Vitamin B6 | 0.688 mg | 0.258 mg |
| Folate | 114 µg | 108 µg |
| Choline | 0 mg | 95.5 mg |
| Vitamin E | 0 mg | 5.41 mg |
| Minerals | ||
| Calcium | 43 mg | 49.8 mg |
| Iron | 1.21 mg | 1.85 mg |
| Magnesium | 110 mg | 193 mg |
| Phosphorus | 103 mg | 393 mg |
| Potassium | 712 mg | 654 mg |
| Sodium | 0 mg | 221 mg |
| Zinc | 0.64 mg | 3.06 mg |
| Copper | 0.611 mg | 0.54 mg |
| Manganese | 1.74 mg | 1.68 mg |
| Selenium | 0 µg | 20.2 µg |
| Carbohydrates | ||
| Fiber | 0 g | 5.75 g |
| Fats | ||
| Polyunsaturated Fat | 5.81 g | 10.1 g |
| Monounsaturated Fat | 19.1 g | 29.4 g |
| Saturated Fat | 3.92 g | 9.2 g |
| Trans Fat | 0 g | 0.038 g |
| Omega-6 (Linoleic Acid) | 5.81 g | 10.5 g |
| Amino Acids | ||
| Histidine | 0.208 g | 0.676 g |
| Isoleucine | 0.348 g | 0.92 g |
| Leucine | 0.596 g | 1.88 g |
| Lysine | 0.468 g | 0.951 g |
| Methionine | 0.126 g | 0.29 g |
| Cystine | 0.133 g | 0 g |
| Phenylalanine | 0.328 g | 1.5 g |
| Tyrosine | 0.227 g | 1.06 g |
| Threonine | 0.288 g | 0.806 g |
| Tryptophan | 0.09 g | 0.229 g |
| Valine | 0.421 g | 1.12 g |
| Arginine | 0.577 g | 3.32 g |
| Alanine | 0.427 g | 1.16 g |
| Serine | 0.774 g | 3.42 g |
| Proline | 1.2 g | 5.82 g |
| Glycine | 0.348 g | 1.69 g |
| Aspartic Acid | 0.3 g | 1.24 g |
| Glutamic Acid | 0.318 g | 1.42 g |
Full profiles
Values come from the same measured catalog the Ration tracker uses. See the complete pages for Acorn Flour and Peanut Butter Creamy, including preparation variants and research-cited compound levels, or compare any two foods.