Cornmeal, white, self-rising, bolted, with wheat… vs. Cornmeal, yellow, self-rising, bolted, with wheat… vs. Rye flour, medium
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.
Rye flour, medium has the most protein of the foods compared, at 10.9 g per 100g.
| Nutrient | Cornmeal, white, self-rising, bolted,… | Cornmeal, yellow, self-rising, bolted,… | Rye flour, medium |
|---|---|---|---|
| Protein | 8.4 G | 8.4 G | 10.9 G |
| Total lipid (fat) | 2.9 G | 2.9 G | 1.5 G |
| Carbohydrate, by difference | 73.4 G | 73.4 G | 75.4 G |
| Energy | 348 KCAL | 348 KCAL | 349 KCAL |
| Fiber, total dietary | 6.3 G | 6.3 G | 11.8 G |
| Calcium, Ca | 299 MG | 299 MG | 24 MG |
| Iron, Fe | 5 MG | 5 MG | 2.5 MG |
| Potassium, K | 207 MG | 207 MG | 374 MG |
| Sodium, Na | 1319 MG | 1319 MG | 2 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.4 G | 0.4 G | 0.18 G |
| Total Sugars | - | - | 1.1 G |
| Fatty acids, total trans | - | - | 0 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.