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All-purpose flour Leader
All-purpose flour4
VS
Short-grain white rice, cooked
Short-grain white rice, cooked2

All-purpose flour leads 4–2 · 6 categories decided · 2 ties

Both foods compared at 100 kcal.

The verdict

All-purpose flour comes out ahead, winning 4 of 6 nutrient match-ups.

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

Pick Short-grain white rice, cooked for less sodium and more magnesium.

Evenly matched on saturated fat and vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    WIN2.84 g
    1.82 g
  • Carbohydrate
    20.96 g
    22.1 g
  • Fibermore is better
    0.74 g
    —
  • Total sugarsless is better
    0.07 g
    —
  • Total fat
    0.27 g
    0.15 g
  • Saturated fatless is better
    0.04 g
    0.04 g
  • Sodiumless is better
    0.55 mg
    0 mgWIN
  • Potassiummore is better
    WIN29.4 mg
    20 mg
  • Calciummore is better
    WIN4.12 mg
    0.77 mg
  • Ironmore is better
    WIN1.27 mg
    0.15 mg
  • Magnesiummore is better
    6.04 mg
    6.15 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.