Cake made with glutinous rice and dried beans vs. Spanish rice, from restaurant vs. Paella, NFS
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.
Paella, NFS has the most protein of the foods compared, at 9.5 g per 100g.
| Nutrient | Cake made with glutinous rice and dried… | Spanish rice, from restaurant | Paella, NFS |
|---|---|---|---|
| Protein | 7.8 G | 3.3 G | 9.5 G |
| Total lipid (fat) | 0.6 G | 5.3 G | 7.2 G |
| Carbohydrate, by difference | 36.1 G | 31.2 G | 15.8 G |
| Energy | 185 KCAL | 185 KCAL | 169 KCAL |
| Total Sugars | 1.5 G | 1.3 G | 0.67 G |
| Fiber, total dietary | 3.4 G | 1.2 G | 0.6 G |
| Calcium, Ca | 34 MG | 20 MG | 19 MG |
| Iron, Fe | 0.93 MG | 1.1 MG | 1.3 MG |
| Potassium, K | 241 MG | 116 MG | 126 MG |
| Sodium, Na | 942 MG | 528 MG | 737 MG |
| Cholesterol | 0 MG | 0 MG | 33 MG |
| Fatty acids, total saturated | 0.07 G | 1 G | 1.9 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.