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All-purpose flour Leader
All-purpose flour5
VS
Short-grain white rice, cooked
Short-grain white rice, cooked2

All-purpose flour leads 5–2 · 7 categories decided · 1 tie

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

The verdict

All-purpose flour comes out ahead, winning 5 of 7 nutrient match-ups.

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

Pick Short-grain white rice, cooked for less saturated fat and less sodium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    130 kcal
  • Proteinmore is better
    WIN10.33 g
    2.36 g
  • Carbohydrate
    76.31 g
    28.73 g
  • Fibermore is better
    2.7 g
    —
  • Total sugarsless is better
    0.27 g
    —
  • Total fat
    0.98 g
    0.19 g
  • Saturated fatless is better
    0.16 g
    0.05 gWIN
  • Sodiumless is better
    2 mg
    0 mgWIN
  • Potassiummore is better
    WIN107 mg
    26 mg
  • Calciummore is better
    WIN15 mg
    1 mg
  • Ironmore is better
    WIN4.64 mg
    0.2 mg
  • Magnesiummore is better
    WIN22 mg
    8 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 Short-grain white rice, cooked · Foodatron