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All-purpose flour Leader
All-purpose flour5
VS
Parboiled white rice, cooked
Parboiled white rice, cooked3

All-purpose flour leads 5–3 · 8 categories decided · 2 ties

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

The verdict

All-purpose flour comes out ahead, winning 5 of 8 nutrient match-ups.

Pick All-purpose flour for more protein, more fiber, more potassium, more iron and more magnesium.

Pick Parboiled white rice, cooked for less sugar, less saturated fat and more calcium.

Evenly matched on sodium 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
    2.91 g
  • Carbohydrate
    76.31 g
    26.05 g
  • Fibermore is better
    WIN2.7 g
    0.9 g
  • Total sugarsless is better
    0.27 g
    0.11 gWIN
  • Total fat
    0.98 g
    0.37 g
  • Saturated fatless is better
    0.16 g
    0.07 gWIN
  • Sodiumless is better
    2 mg
    2 mg
  • Potassiummore is better
    WIN107 mg
    56 mg
  • Calciummore is better
    15 mg
    19 mgWIN
  • Ironmore is better
    WIN4.64 mg
    1.81 mg
  • Magnesiummore is better
    WIN22 mg
    9 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 Parboiled white rice, cooked · Foodatron