Amaranth grain, cooked vs. Amaranth grain, uncooked vs. Arrowroot flour
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Amaranth grain, uncooked has the most protein of the foods compared, at 13.6 g per 100g.
| Nutrient | Amaranth grain, cooked | Amaranth grain, uncooked | Arrowroot flour |
|---|---|---|---|
| Protein | 3.8 G | 13.6 G | 0.3 G |
| Total lipid (fat) | 1.6 G | 7 G | 0.1 G |
| Carbohydrate, by difference | 18.7 G | 65.3 G | 88.2 G |
| Energy | 102 KCAL | 371 KCAL | 357 KCAL |
| Fiber, total dietary | 2.1 G | 6.7 G | 3.4 G |
| Calcium, Ca | 47 MG | 159 MG | 40 MG |
| Iron, Fe | 2.1 MG | 7.6 MG | 0.33 MG |
| Potassium, K | 135 MG | 508 MG | 11 MG |
| Sodium, Na | 6 MG | 4 MG | 2 MG |
| Total Sugars | - | 1.7 G | - |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Cholesterol | - | 0 MG | 0 MG |
| Fatty acids, total saturated | - | 1.5 G | 0.02 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.