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All-purpose flour
All-purpose flour3
VS
Farro, cooked Leader
Farro, cooked6

Farro, cooked leads 6–3 · 9 categories decided

Both foods compared at 100 kcal.

The verdict

Farro, cooked comes out ahead, winning 6 of 9 nutrient match-ups.

Pick All-purpose flour for less sugar, less saturated fat and less sodium.

Pick Farro, cooked for more protein, more fiber, more potassium, more calcium, more iron and more magnesium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2.84 g
    4.33 gWIN
  • Carbohydrate
    20.96 g
    20.91 g
  • Fibermore is better
    0.74 g
    3.26 gWIN
  • Total sugarsless is better
    WIN0.07 g
    2.33 g
  • Total fat
    0.27 g
    0.63 g
  • Saturated fatless is better
    WIN0.04 g
    0.06 g
  • Sodiumless is better
    WIN0.55 mg
    6.06 mg
  • Potassiummore is better
    29.4 mg
    124.24 mgWIN
  • Calciummore is better
    4.12 mg
    6.82 mgWIN
  • Ironmore is better
    1.27 mg
    1.33 mgWIN
  • Magnesiummore is better
    6.04 mg
    36.36 mgWIN
  • Vitamin Cmore is better
    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.