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All-purpose flour Leader
All-purpose flour5
VS
Parboiled white rice, cooked
Parboiled white rice, cooked4

All-purpose flour leads 5–4 · 9 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

All-purpose flour comes out ahead, winning 5 of 9 nutrient match-ups.

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

Pick Parboiled white rice, cooked for more potassium, more calcium, more iron 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
    2.37 g
  • Carbohydrate
    20.96 g
    21.18 g
  • Fibermore is better
    WIN0.74 g
    0.73 g
  • Total sugarsless is better
    WIN0.07 g
    0.09 g
  • Total fat
    0.27 g
    0.3 g
  • Saturated fatless is better
    WIN0.04 g
    0.06 g
  • Sodiumless is better
    WIN0.55 mg
    1.63 mg
  • Potassiummore is better
    29.4 mg
    45.53 mgWIN
  • Calciummore is better
    4.12 mg
    15.45 mgWIN
  • Ironmore is better
    1.27 mg
    1.47 mgWIN
  • Magnesiummore is better
    6.04 mg
    7.32 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.