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Arrowroot flour
Arrowroot flour3
VS
Brown rice, long-grain, cooked Leader
Brown rice, long-grain, cooked5

Brown rice, long-grain, cooked leads 5–3 · 8 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Brown rice, long-grain, cooked comes out ahead, winning 5 of 8 nutrient match-ups.

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

Pick Brown rice, long-grain, cooked for more protein, more fiber, more potassium, 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
    0.08 g
    2.23 gWIN
  • Carbohydrate
    24.69 g
    20.8 g
  • Fibermore is better
    0.95 g
    1.3 gWIN
  • Total sugarsless is better
    —
    0.2 g
  • Total fat
    0.03 g
    0.79 g
  • Saturated fatless is better
    WIN0.01 g
    0.21 g
  • Sodiumless is better
    WIN0.56 mg
    3.25 mg
  • Potassiummore is better
    3.08 mg
    69.92 mgWIN
  • Calciummore is better
    WIN11.2 mg
    2.44 mg
  • Ironmore is better
    0.09 mg
    0.46 mgWIN
  • Magnesiummore is better
    0.84 mg
    31.71 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