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All-purpose flour Leader
All-purpose flour6
VS
Barley, cooked
Barley, cooked2

All-purpose flour leads 6–2 · 8 categories decided · 2 ties

All-purpose flour: 100 g · Barley, cooked: 100 g.

The verdict

All-purpose flour comes out ahead, winning 6 of 8 nutrient match-ups.

Pick All-purpose flour for more protein, less sugar, less sodium, more potassium, more calcium and more iron.

Pick Barley, cooked for more fiber and less saturated fat.

Evenly matched on magnesium and vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    123 kcal
  • Proteinmore is better
    WIN10.33 g
    2.26 g
  • Carbohydrate
    76.31 g
    28.22 g
  • Fibermore is better
    2.7 g
    3.8 gWIN
  • Total sugarsless is better
    WIN0.27 g
    0.28 g
  • Total fat
    0.98 g
    0.44 g
  • Saturated fatless is better
    0.16 g
    0.09 gWIN
  • Sodiumless is better
    WIN2 mg
    3 mg
  • Potassiummore is better
    WIN107 mg
    93 mg
  • Calciummore is better
    WIN15 mg
    11 mg
  • Ironmore is better
    WIN4.64 mg
    1.33 mg
  • Magnesiummore is better
    22 mg
    22 mg
  • Vitamin Cmore is better
    0 mg
    0 mg
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

All-purpose flour vs Barley, cooked · Foodatron