WHOLE ALMONDS vs. WHOLE GREEN LENTILS
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 21.4 g per 100g.
| Nutrient | WHOLE ALMONDS | WHOLE GREEN LENTILS |
|---|---|---|
| Protein | 21.4 G | 10.2 G |
| Total lipid (fat) | 50 G | 0 G |
| Carbohydrate, by difference | 21.4 G | 22.7 G |
| Energy | 571 KCAL | 136 KCAL |
| Total Sugars | 3.6 G | 2.3 G |
| Fiber, total dietary | 10.7 G | 9.1 G |
| Calcium, Ca | 286 MG | 23 MG |
| Iron, Fe | 3.9 MG | 4.1 MG |
| Sodium, Na | 0 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.6 G | 0 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.