Peanut flour, low fat nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Peanut flour, low fat
| Calories ⓘ Calories for selected serving | 428 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 15 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 3.9 (acidic) |
Protein ⓘHigher in Protein content than 99% of foods
Potassium ⓘHigher in Potassium content than 94% of foods
Fiber ⓘHigher in Fiber content than 92% of foods
Phosphorus ⓘHigher in Phosphorus content than 91% of foods
Iron ⓘHigher in Iron content than 89% of foods
Peanut flour, low fat calories (kcal)
| Calories for different serving sizes of peanut flour, low fat | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 428 | |
| Calories in 1 oz | 121 | 28.35 g |
| Calories in 1 cup | 257 | 60 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0µg of 900µg
0%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
1.4mg of 1mg
114%
Vitamin B2:
0.52mg of 1mg
40%
Vitamin B3:
34mg of 16mg
216%
Vitamin B5:
4.6mg of 5mg
93%
Vitamin B6:
0.91mg of 1mg
70%
Folate:
399µg of 400µg
100%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 68%
33.8 g of 50 g
33.8 g (68% of DV )
Fats:
Daily Value: 34%
21.9 g of 65 g
21.9 g (34% of DV )
Carbs:
Daily Value: 10%
31.3 g of 300 g
31.3 g (10% of DV )
Water:
Daily Value: 0%
7.8 g of 2,000 g
7.8 g (0% of DV )
Other:
5.2 g
5.2 g
Protein quality breakdown
Tryptophan:
984mg of 280mg
351%
Threonine:
3474mg of 1,050mg
331%
Isoleucine:
3564mg of 1,400mg
255%
Leucine:
6573mg of 2,730mg
241%
Lysine:
3639mg of 2,100mg
173%
Methionine:
1245mg of 1,050mg
119%
Phenylalanine:
5256mg of 1,750mg
300%
Valine:
4254mg of 1,820mg
234%
Histidine:
2562mg of 700mg
366%
Fat type information
Saturated fat:
3 g
Monounsaturated fat:
11 g
Polyunsaturated fat:
6.9 g
Fiber content ratio for Peanut flour, low fat
Sugar:
0 g
Fiber:
16 g
Other:
15 g
All nutrients for Peanut flour, low fat per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 0µg | 0% | 100% | |
| Calories | 428kcal | 21% | 12% |
9.1 times more than Orange
|
| Protein | 34g | 80% | 1% |
12 times more than Broccoli
|
| Fats | 22g | 34% | 13% |
1.5 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 15g | N/A | 37% |
3.5 times less than Chocolate
|
| Carbs | 31g | 10% | 26% |
1.1 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 48mg | 11% | 23% |
2.9 times less than Almonds
|
| Calcium | 130mg | 13% | 17% |
Equal to Milk
|
| Potassium | 1358mg | 40% | 6% |
9.2 times more than Cucumber
|
| Iron | 4.7mg | 59% | 11% |
1.8 times more than Beef broiled
|
| Fiber | 16g | 63% | 8% |
6.6 times more than Orange
|
| Copper | 2mg | 227% | 15% |
14.4 times more than Shiitake
|
| Zinc | 6mg | 54% | 15% |
1.1 times less than Beef broiled
|
| Phosphorus | 508mg | 73% | 9% |
2.8 times more than Chicken meat
|
| Sodium | 1mg | 0% | 98% |
490 times less than White bread
|
| Manganese | 4.2mg | 184% | 26% | |
| Selenium | 7.1µg | 13% | 64% | |
| Vitamin B1 | 0.46mg | 38% | 19% |
1.7 times more than Pea raw
|
| Vitamin B2 | 0.17mg | 13% | 53% |
1.3 times more than Avocado
|
| Vitamin B3 | 11mg | 72% | 11% |
1.2 times more than Turkey meat
|
| Vitamin B5 | 1.5mg | 31% | 29% |
1.4 times more than Sunflower seeds
|
| Vitamin B6 | 0.3mg | 23% | 39% |
2.6 times more than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 133µg | 33% | 21% |
2.2 times more than Brussels sprouts
|
| Trans fat | 0g | N/A | 100% |
N/A
|
| Saturated fat | 3g | 15% | 37% |
1.9 times less than Beef broiled
|
| Monounsaturated fat | 11g | N/A | 15% |
1.1 times more than Avocado
|
| Polyunsaturated fat | 6.9g | N/A | 14% |
6.8 times less than Walnut
|
| Tryptophan | 0.33mg | 0% | 47% |
1.1 times more than Chicken meat
|
| Threonine | 1.2mg | 0% | 50% |
1.6 times more than Beef broiled
|
| Isoleucine | 1.2mg | 0% | 52% |
1.3 times more than Salmon raw
|
| Leucine | 2.2mg | 0% | 49% |
1.1 times less than Tuna Bluefin
|
| Lysine | 1.2mg | 0% | 69% |
2.7 times more than Tofu
|
| Methionine | 0.42mg | 0% | 68% |
4.3 times more than Quinoa
|
| Phenylalanine | 1.8mg | 0% | 42% |
2.6 times more than Egg
|
| Valine | 1.4mg | 0% | 48% |
1.4 times less than Soybean raw
|
| Histidine | 0.85mg | 0% | 52% |
1.1 times more than Turkey meat
|
| Caffeine | 0mg | 0% | 100% |
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 428
% Daily Value*
34%
Total Fat
22g
14%
Saturated Fat 3g
0
Trans Fat
0g
0
Cholesterol 0mg
0.04%
Sodium 1mg
10%
Total Carbohydrate
31g
63%
Dietary Fiber
16g
Total Sugars 0g
Includes ? g Added Sugars
Protein
34g
Vitamin D
0mcg
0
Calcium
130mg
13%
Iron
4.7mg
59%
Potassium
1358mg
40%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.