Flour vs Flour
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Flour, barley is higher in more vitamins & minerals
Calories (kcal)
Flour —
Flour —
Protein (g)
Flour 8.72
Flour 8.11
Carbs (g)
Flour 77.4
Flour 79.9
Fat (g)
Flour 2.45
Flour 0.951
Fiber (g)
Flour 12.8
Flour 5.40
Quick answers
Which has more protein?
Flour, barley — 8.72g vs 8.11g 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 | Flour | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 9.90 g | 8.28 g | +20% |
| Protein | 8.72 g | 8.11 g | +8% |
| Total lipid (fat) | 2.45 g | 0.951 g | +158% |
| Carbohydrate, by difference | 77.4 g | 79.9 g | -3% |
| Fiber, total dietary | 12.8 g | 5.40 g | +137% |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.225 mg | 0.198 mg | +14% |
| Riboflavin (Vitamin B2) | 0.146 mg | 0.115 mg | +27% |
| Niacin (Vitamin B3) | 5.94 mg | 5.63 mg | +6% |
| Vitamin B-6 — Pyridoxine | 0.199 mg | 0.582 mg | -66% |
| Biotin (Vitamin B7) | — | 41.2 ug | |
| Minerals | |||
| Calcium, Ca | 35.6 mg | 44.1 mg | -19% |
| Iron, Fe | 3.30 mg | 12.0 mg | -72% |
| Magnesium, Mg | 88.0 mg | 73.7 mg | +20% |
| Phosphorus, P | 234 mg | 197 mg | +19% |
| Potassium, K | 367 mg | 1269 mg | -71% |
| Sodium, Na | 20.3 mg | 47.7 mg | -57% |
| Zinc, Zn | 2.14 mg | 0.900 mg | +138% |
| Copper, Cu | 0.394 mg | 0.231 mg | +70% |
| Manganese, Mn | 1.18 mg | 0.676 mg | +75% |
| Selenium, Se | 13.1 ug | 1.42 ug | +819% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 367 kcal | 361 kcal | +2% |
| Energy (Atwater Specific Factors) | 357 kcal | 353 kcal | +1% |
| Nitrogen | 1.50 g | 1.30 g | +15% |
| Ash | 1.53 g | 2.71 g | -44% |
| Total dietary fiber (AOAC 2011.25) | 16.1 g | 16.5 g | -2% |
| High Molecular Weight Dietary Fiber (HMWDF) | 13.8 g | 14.8 g | -6% |
| Low Molecular Weight Dietary Fiber (LMWDF) | 2.31 g | 1.79 g | +29% |
| Beta-glucan | 4.20 g | — | |
| Starch | 56.9 g | 62.7 g | -9% |
| Molybdenum, Mo | 57.4 ug | 18.9 ug | +204% |
| Biotin | 8.61 ug | 0.976 ug | +782% |
| 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 Foundation Foods. Diff column shows percentage difference relative to Food B.
Dig deeper — biggest differences
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