WALNUT PIE CRUST, WALNUT vs. WHOLE ALMONDS
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.
WHOLE ALMONDS has the most protein of the foods compared, at 20 g per 100g.
| Nutrient | WALNUT PIE CRUST, WALNUT | WHOLE ALMONDS |
|---|---|---|
| Protein | 9.5 G | 20 G |
| Total lipid (fat) | 38.1 G | 50 G |
| Carbohydrate, by difference | 42.9 G | 20 G |
| Energy | 571 KCAL | 567 KCAL |
| Total Sugars | 14.3 G | 3.3 G |
| Fiber, total dietary | 4.8 G | 13.3 G |
| Calcium, Ca | 38 MG | 270 MG |
| Iron, Fe | 4.8 MG | 3.3 MG |
| Potassium, K | 238 MG | 733 MG |
| Sodium, Na | 381 MG | 0 MG |
| Sugars, added | 9.5 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 11.9 G | 3.3 G |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
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.