Barley vs. Noodles, cooked vs. Quinoa, NS as to fat
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.
Noodles, cooked has the most protein of the foods compared, at 4.5 g per 100g.
| Nutrient | Barley | Noodles, cooked | Quinoa, NS as to fat |
|---|---|---|---|
| Protein | 2.2 G | 4.5 G | 4.2 G |
| Total lipid (fat) | 2.7 G | 2.1 G | 5.4 G |
| Carbohydrate, by difference | 27.2 G | 25 G | 20.2 G |
| Energy | 139 KCAL | 137 KCAL | 146 KCAL |
| Total Sugars | 0.28 G | 0.4 G | 0.84 G |
| Fiber, total dietary | 3.7 G | 1.2 G | 2.7 G |
| Calcium, Ca | 11 MG | 12 MG | 17 MG |
| Iron, Fe | 1.3 MG | 1.5 MG | 1.4 MG |
| Potassium, K | 90 MG | 38 MG | 164 MG |
| Sodium, Na | 199 MG | 236 MG | 184 MG |
| Cholesterol | 4 MG | 29 MG | 7 MG |
| Fatty acids, total saturated | 1.1 G | 0.42 G | 1.8 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.