Buckwheat flour, whole-groat vs. Cornmeal, yellow, self-rising, bolted, plain,… vs. Noodles, japanese, soba, dry
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, japanese, soba, dry has the most protein of the foods compared, at 14.4 g per 100g.
| Nutrient | Buckwheat flour, whole-groat | Cornmeal, yellow, self-rising, bolted,… | Noodles, japanese, soba, dry |
|---|---|---|---|
| Protein | 12.6 G | 8.3 G | 14.4 G |
| Total lipid (fat) | 3.1 G | 3.4 G | 0.71 G |
| Carbohydrate, by difference | 70.6 G | 70.3 G | 74.6 G |
| Energy | 335 KCAL | 334 KCAL | 336 KCAL |
| Total Sugars | 2.6 G | - | - |
| Fiber, total dietary | 10 G | 6.7 G | - |
| Calcium, Ca | 41 MG | 361 MG | 35 MG |
| Iron, Fe | 4.1 MG | 5.8 MG | 2.7 MG |
| Potassium, K | 577 MG | 255 MG | 252 MG |
| Sodium, Na | 11 MG | 1247 MG | 792 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.68 G | 0.48 G | 0.14 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.