Flour, potato vs. Potatoes, russet, without skin, raw vs. Flour, barley
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, potato | Potatoes, russet, without skin, raw | Flour, barley |
|---|---|---|---|
| Protein | 8.1 G | 2.3 G | 8.7 G |
| Total lipid (fat) | 0.95 G | 0.36 G | 2.5 G |
| Carbohydrate, by difference | 79.9 G | 17.8 G | 77.4 G |
| Fiber, total dietary | 5.4 G | - | 12.8 G |
| Calcium, Ca | 44.1 MG | 7.8 MG | 35.6 MG |
| Iron, Fe | 12 MG | 0.38 MG | 3.3 MG |
| Potassium, K | 1269 MG | 450.1 MG | 366.6 MG |
| Sodium, Na | 47.7 MG | 2.7 MG | 20.3 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.