Flour, rice, white, unenriched vs. Sorghum flour, whole-grain vs. Rice, white, medium-grain, raw, enriched
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.
Sorghum flour, whole-grain has the most protein of the foods compared, at 8.4 g per 100g.
| Nutrient | Flour, rice, white, unenriched | Sorghum flour, whole-grain | Rice, white, medium-grain, raw, enriched |
|---|---|---|---|
| Protein | 6.9 G | 8.4 G | 6.6 G |
| Total lipid (fat) | 1.3 G | 3.3 G | 0.58 G |
| Carbohydrate, by difference | 79.8 G | 76.6 G | 79.3 G |
| Energy | 359 KCAL | 359 KCAL | 360 KCAL |
| Fiber, total dietary | 0.5 G | 6.6 G | 1.4 G |
| Calcium, Ca | 6 MG | 12 MG | 9 MG |
| Iron, Fe | 0.22 MG | 3.1 MG | 4.4 MG |
| Potassium, K | 75 MG | 324 MG | 86 MG |
| Sodium, Na | 5 MG | 3 MG | 1 MG |
| Total Sugars | - | 1.9 G | - |
| Fatty acids, total trans | - | 0 G | - |
| Fatty acids, total saturated | - | 0.53 G | 0.16 G |
| Vitamin D (D2 + D3), International Units | - | - | 0 IU |
| Cholesterol | - | - | 0 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.