Side-by-Side Comparison
Flours & Starches
Almond Flour (Blanched) vs. Tapioca Starch (Cassava)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
Almond Flour (Blanched)
Tapioca Starch (Cassava)
Almond flour is finely ground blanched, skinless almonds (Prunus dulcis). Per 100g, it provides 590 kcal, 52.5g healthy fats (3.8g saturated), 21.4g protein, and 18.7g carbohydrates (9.9g fiber / 8.8g net carbs) with zero gluten.
Tapioca starch is refined starch extracted from cassava root (Manihot esculenta). Per 100g, it delivers 358 kcal, 88.7g carbohydrates (0.9g fiber), 0.19g protein, and 0.02g fat, forming clear, elastic gels upon heating.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
590 kcal | 358 kcal |
|
Protein / Gluten Potential
|
21.4 (0% Gluten) g | 0.19 (Pure Starch) g |
|
Carbohydrates
|
18.7 g | 88.7 g |
|
Dietary Fiber
|
9.9 g | 0.9 g |
|
Total Fat
|
52.5 g | 0.02 g |
|
Ash Content
|
2.90 – 3.20 % | 0.20 % |
|
Starch Gelatinization Temp
|
N/A (Non-Starch) | 58 – 65 °C (136–149°F) |
|
Gluten Status
|
Naturally Gluten-Free & Keto Low-Carb | Naturally Gluten-Free |
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