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

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

Each value is per 100 g edible portion.

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, long-grain, 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, long-grain, cooked · Foodatron