Flour, corn, yellow, fine meal, enriched vs. Flour, oat, whole grain vs. Flour, pastry, unenriched, unbleached
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, oat, whole grain has the most protein of the foods compared, at 13.2 g per 100g.
| Nutrient | Flour, corn, yellow, fine meal, enriched | Flour, oat, whole grain | Flour, pastry, unenriched, unbleached |
|---|---|---|---|
| Protein | 6.2 G | 13.2 G | 8.8 G |
| Total lipid (fat) | 1.7 G | 6.3 G | 1.6 G |
| Carbohydrate, by difference | 80.8 G | 69.9 G | 77.2 G |
| Energy | 364 KCAL | - | 358 KCAL |
| Fiber, total dietary | 4.3 G | 10.5 G | - |
| Calcium, Ca | 0 MG | 42.8 MG | 17 MG |
| Iron, Fe | 4.4 MG | 4 MG | 0.87 MG |
| Potassium, K | 144 MG | 373.1 MG | 142 MG |
| Sodium, Na | 0 MG | 3.6 MG | 1 MG |
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.