Almond butter, creamy vs. Flaxseed, ground vs. Flour, 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.
Flour, almond has the most protein of the foods compared, at 26.2 g per 100g.
| Nutrient | Almond butter, creamy | Flaxseed, ground | Flour, almond |
|---|---|---|---|
| Protein | 20.8 G | 18 G | 26.2 G |
| Total lipid (fat) | 53 G | 37.3 G | 50.2 G |
| Carbohydrate, by difference | 21.2 G | 34.4 G | 16.2 G |
| Fiber, total dietary | 9.7 G | 23.1 G | 9.3 G |
| Calcium, Ca | 263.8 MG | 229.9 MG | 232.3 MG |
| Iron, Fe | 4.1 MG | 5.8 MG | 3.2 MG |
| Potassium, K | 745.4 MG | 793.4 MG | 666.8 MG |
| Sodium, Na | 1 MG | 36.7 MG | 0.89 MG |
| Fatty acids, total saturated | 4.3 G | 3.3 G | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.