Flour vs Arrowroot flour
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Flour, barley is higher in more vitamins & minerals
Calories (kcal)
Flour —
Arrowroot flour 357
Protein (g)
Flour 8.72
Arrowroot flour 0.300
Carbs (g)
Flour 77.4
Arrowroot flour 88.2
Fat (g)
Flour 2.45
Arrowroot flour 0.100
Fiber (g)
Flour 12.8
Arrowroot flour 3.40
Quick answers
Which has more protein?
Flour, barley — 8.72g vs 0.300g per 100g.
Which is more nutrient-dense?
Flour, barley scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Flour | Arrowroot flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 357 kcal | |
| Macronutrients | |||
| Water | 9.90 g | 11.4 g | -13% |
| Protein | 8.72 g | 0.300 g | +2807% |
| Total lipid (fat) | 2.45 g | 0.100 g | +2350% |
| Carbohydrate, by difference | 77.4 g | 88.2 g | -12% |
| Fiber, total dietary | 12.8 g | 3.40 g | +276% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | — | 0.019 g | |
| Fatty acids, total monounsaturated | — | 0.002 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.225 mg | 0.001 mg | +22400% |
| Riboflavin (Vitamin B2) | 0.146 mg | 0 mg | |
| Niacin (Vitamin B3) | 5.94 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | — | 0.130 mg | |
| Vitamin B-6 — Pyridoxine | 0.199 mg | 0.005 mg | +3890% |
| Biotin (Vitamin B7) | — | 7.00 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 0 ug | |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Minerals | |||
| Calcium, Ca | 35.6 mg | 40.0 mg | -11% |
| Iron, Fe | 3.30 mg | 0.330 mg | +900% |
| Magnesium, Mg | 88.0 mg | 3.00 mg | +2835% |
| Phosphorus, P | 234 mg | 5.00 mg | +4588% |
| Potassium, K | 367 mg | 11.0 mg | +3233% |
| Sodium, Na | 20.3 mg | 2.00 mg | +916% |
| Zinc, Zn | 2.14 mg | 0.070 mg | +2963% |
| Copper, Cu | 0.394 mg | 0.040 mg | +884% |
| Manganese, Mn | 1.18 mg | 0.470 mg | +151% |
| Selenium, Se | 13.1 ug | — | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 367 kcal | — | |
| Energy (Atwater Specific Factors) | 357 kcal | — | |
| Energy | — | 1494 kj | |
| Nitrogen | 1.50 g | — | |
| Ash | 1.53 g | 0.080 g | +1814% |
| Total dietary fiber (AOAC 2011.25) | 16.1 g | — | |
| High Molecular Weight Dietary Fiber (HMWDF) | 13.8 g | — | |
| Low Molecular Weight Dietary Fiber (LMWDF) | 2.31 g | — | |
| Beta-glucan | 4.20 g | — | |
| Starch | 56.9 g | — | |
| Molybdenum, Mo | 57.4 ug | — | |
| Biotin | 8.61 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 7.00 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 7.00 ug | |
| Retinol | — | 0 ug | |
| Vitamin A, IU | — | 0 IU | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| SFA 14:0 (Myristic acid) | — | 0.001 g | |
| SFA 16:0 (Palmitic acid) | — | 0.017 g | |
| SFA 18:0 (Stearic acid) | — | 0.001 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0.002 g | |
| Fatty acids, total polyunsaturated | — | 0.045 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | — | 0.036 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0.009 g | |
| Tryptophan (EAA) | — | 0.004 g | |
| Threonine (EAA) | — | 0.012 g | |
| Isoleucine (EAA, BCAA) | — | 0.010 g | |
| Leucine (EAA, BCAA) | — | 0.019 g | |
| Lysine (EAA) | — | 0.013 g | |
| Methionine (EAA) | — | 0.006 g | |
| Cystine (conditionally essential) | — | 0.006 g | |
| Phenylalanine (EAA) | — | 0.012 g | |
| Tyrosine (conditionally essential) | — | 0.009 g | |
| Valine (EAA, BCAA) | — | 0.014 g | |
| Arginine (conditionally essential) | — | 0.012 g | |
| Histidine (EAA) | — | 0.004 g | |
| Alanine | — | 0.014 g | |
| Aspartic acid | — | 0.047 g | |
| Glutamic acid | — | 0.050 g | |
| Glycine (conditionally essential) | — | 0.014 g | |
| Proline (conditionally essential) | — | 0.009 g | |
| Serine | — | 0.013 g | |
| Proanthocyanidin dimers | 15.8 mg | — | |
| Proanthocyanidin trimers | 22.0 mg | — | |
| Proanthocyanidin 4-6mers | 5.30 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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