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Arrowroot flour
Arrowroot flour4
VS
Brown rice, long-grain, cooked
Brown rice, long-grain, cooked4

Dead heat · 8 categories decided · 1 tie

Arrowroot flour: 100 g · Brown rice, long-grain, cooked: 100 g.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

Pick Arrowroot flour for more fiber, less saturated fat, less sodium and more calcium.

Pick Brown rice, long-grain, cooked for more protein, more potassium, more iron and more magnesium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    357 kcal
    123 kcal
  • Proteinmore is better
    0.3 g
    2.74 gWIN
  • Carbohydrate
    88.15 g
    25.58 g
  • Fibermore is better
    WIN3.4 g
    1.6 g
  • Total sugarsless is better
    —
    0.24 g
  • Total fat
    0.1 g
    0.97 g
  • Saturated fatless is better
    WIN0.02 g
    0.26 g
  • Sodiumless is better
    WIN2 mg
    4 mg
  • Potassiummore is better
    11 mg
    86 mgWIN
  • Calciummore is better
    WIN40 mg
    3 mg
  • Ironmore is better
    0.33 mg
    0.56 mgWIN
  • Magnesiummore is better
    3 mg
    39 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.

Arrowroot flour vs Brown rice, long-grain, cooked · Foodatron