ALL PURPOSE FLOUR vs. ALMOND BISCOTTI, ALMOND
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ALL PURPOSE FLOUR has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | ALL PURPOSE FLOUR | ALMOND BISCOTTI, ALMOND |
|---|---|---|
| Protein | 10 G | 8 G |
| Total lipid (fat) | 0 G | 18 G |
| Carbohydrate, by difference | 73.3 G | 68 G |
| Energy | 333 KCAL | 480 KCAL |
| Total Sugars | 0 G | 36 G |
| Fiber, total dietary | 3.3 G | 4 G |
| Calcium, Ca | 0 MG | 120 MG |
| Iron, Fe | 3.6 MG | 4 MG |
| Sodium, Na | 0 MG | 180 MG |
| Cholesterol | 0 MG | 80 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 6 G |
| Potassium, K | - | 160 MG |
| Sugars, added | - | 36 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.