Sorghum bran, white, unenriched, dry, raw vs. Peanut butter, creamy 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 | Sorghum bran, white, unenriched, dry,… | Peanut butter, creamy | Flour, almond |
|---|---|---|---|
| Protein | 11.2 G | 24 G | 26.2 G |
| Total lipid (fat) | 9.3 G | 49.4 G | 50.2 G |
| Carbohydrate, by difference | 68.7 G | 22.7 G | 16.2 G |
| Fiber, total dietary | 35 G | 6.3 G | 9.3 G |
| Calcium, Ca | 61.7 MG | 49.9 MG | 232.3 MG |
| Iron, Fe | 14.2 MG | 1.9 MG | 3.2 MG |
| Potassium, K | 851.5 MG | 654 MG | 666.8 MG |
| Sodium, Na | 2.9 MG | 220.7 MG | 0.89 MG |
| Fatty acids, total saturated | - | 8.4 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.