Flour, barley vs. Flour, potato vs. Flour, cassava
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.
Flour, barley has the most protein of the foods compared, at 8.7 g per 100g.
| Nutrient | Flour, barley | Flour, potato | Flour, cassava |
|---|---|---|---|
| Protein | 8.7 G | 8.1 G | 0.92 G |
| Total lipid (fat) | 2.5 G | 0.95 G | 0.49 G |
| Carbohydrate, by difference | 77.4 G | 79.9 G | 87.3 G |
| Fiber, total dietary | 12.8 G | 5.4 G | 4.8 G |
| Calcium, Ca | 35.6 MG | 44.1 MG | 74.5 MG |
| Iron, Fe | 3.3 MG | 12 MG | 4 MG |
| Potassium, K | 366.6 MG | 1269 MG | 197.6 MG |
| Sodium, Na | 20.3 MG | 47.7 MG | 13.1 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.