Soy flour, low-fat vs. Lupins, mature seeds, raw vs. Papad
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.
Soy flour, low-fat has the most protein of the foods compared, at 49.8 g per 100g.
| Nutrient | Soy flour, low-fat | Lupins, mature seeds, raw | Papad |
|---|---|---|---|
| Protein | 49.8 G | 36.2 G | 25.6 G |
| Total lipid (fat) | 8.9 G | 9.7 G | 3.3 G |
| Carbohydrate, by difference | 30.6 G | 40.4 G | 59.9 G |
| Energy | 372 KCAL | 371 KCAL | 371 KCAL |
| Total Sugars | 9.3 G | - | 0 G |
| Fiber, total dietary | 16 G | 18.9 G | 18.6 G |
| Calcium, Ca | 285 MG | 176 MG | 143 MG |
| Iron, Fe | 8.2 MG | 4.4 MG | 7.8 MG |
| Potassium, K | 2090 MG | 1013 MG | 1000 MG |
| Sodium, Na | 9 MG | 15 MG | 1745 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G | - |
| Fatty acids, total saturated | 1.3 G | 1.2 G | 1.1 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.