Flour vs Arrowroot flour

Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy

Flour, rye is higher in more vitamins & minerals

Calories (kcal)

Flour —
Arrowroot flour 357

Protein (g)

Flour 8.40
Arrowroot flour 0.300

Carbs (g)

Flour 77.2
Arrowroot flour 88.2

Fat (g)

Flour 1.91
Arrowroot flour 0.100

Fiber (g)

Flour 13.7
Arrowroot flour 3.40

Quick answers

Which has more protein?

Flour, rye — 8.40g vs 0.300g per 100g.

Which is more nutrient-dense?

Flour, rye 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
Energy
Energy — 357 kcal
Macronutrients
Water 11.1 g 11.4 g
Protein 8.40 g 0.300 g
Total lipid (fat) 1.91 g 0.100 g
Carbohydrate, by difference 77.2 g 88.2 g
Fiber, total dietary 13.7 g 3.40 g
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) 0.216 mg 0.001 mg
Riboflavin (Vitamin B2) 0.170 mg 0 mg
Niacin (Vitamin B3) 1.16 mg 0 mg
Pantothenic acid (Vitamin B5) — 0.130 mg
Vitamin B-6 — Pyridoxine 0.164 mg 0.005 mg
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 32.2 mg 40.0 mg
Iron, Fe 2.54 mg 0.330 mg
Magnesium, Mg 95.4 mg 3.00 mg
Phosphorus, P 280 mg 5.00 mg
Potassium, K 434 mg 11.0 mg
Sodium, Na 0 mg 2.00 mg
Zinc, Zn 2.33 mg 0.070 mg
Copper, Cu 0.338 mg 0.040 mg
Manganese, Mn 2.13 mg 0.470 mg
Selenium, Se 16.6 ug —
Other Nutrients
Energy (Atwater General Factors) 359 kcal —
Energy (Atwater Specific Factors) 351 kcal —
Energy — 1494 kj
Nitrogen 1.44 g —
Ash 1.40 g 0.080 g
Total dietary fiber (AOAC 2011.25) 17.9 g —
High Molecular Weight Dietary Fiber (HMWDF) 13.0 g —
Low Molecular Weight Dietary Fiber (LMWDF) 4.90 g —
Beta-glucan 1.91 g —
Starch 54.1 g —
Molybdenum, Mo 75.5 ug —
Biotin 8.98 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

* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.

Flour, rye nutrition facts Arrowroot flour nutrition facts Compare other foods →

Dig deeper — biggest differences

Thiamin (Vitamin B1) +21530% in Flour, rye Phosphorus, P +5506% in Flour, rye Potassium, K +3845% in Flour, rye Zinc, Zn +3226% in Flour, rye

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