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All-purpose flour Leader
All-purpose flour7
VS
Brown rice, cooked
Brown rice, cooked2

All-purpose flour leads 7–2 · 9 categories decided · 1 tie

All-purpose flour: 100 g · Brown rice, cooked: 100 g.

The verdict

All-purpose flour comes out ahead, winning 7 of 9 nutrient match-ups.

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

Pick Brown rice, cooked for less sugar and more magnesium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    123 kcal
  • Proteinmore is better
    WIN10.33 g
    2.74 g
  • Carbohydrate
    76.31 g
    25.58 g
  • Fibermore is better
    WIN2.7 g
    1.6 g
  • Total sugarsless is better
    0.27 g
    0.24 gWIN
  • Total fat
    0.98 g
    0.97 g
  • Saturated fatless is better
    WIN0.16 g
    0.26 g
  • Sodiumless is better
    WIN2 mg
    4 mg
  • Potassiummore is better
    WIN107 mg
    86 mg
  • Calciummore is better
    WIN15 mg
    3 mg
  • Ironmore is better
    WIN4.64 mg
    0.56 mg
  • Magnesiummore is better
    22 mg
    39 mgWIN
  • 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 Brown rice, cooked · Foodatron