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All-purpose flour Leader
All-purpose flour6
VS
Brown rice, long-grain, cooked
Brown rice, long-grain, cooked3

All-purpose flour leads 6–3 · 9 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

All-purpose flour comes out ahead, winning 6 of 9 nutrient match-ups.

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

Pick Brown rice, long-grain, cooked for more fiber, more potassium and more magnesium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    WIN2.84 g
    2.23 g
  • Carbohydrate
    20.96 g
    20.8 g
  • Fibermore is better
    0.74 g
    1.3 gWIN
  • Total sugarsless is better
    WIN0.07 g
    0.2 g
  • Total fat
    0.27 g
    0.79 g
  • Saturated fatless is better
    WIN0.04 g
    0.21 g
  • Sodiumless is better
    WIN0.55 mg
    3.25 mg
  • Potassiummore is better
    29.4 mg
    69.92 mgWIN
  • Calciummore is better
    WIN4.12 mg
    2.44 mg
  • Ironmore is better
    WIN1.27 mg
    0.46 mg
  • Magnesiummore is better
    6.04 mg
    31.71 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