Noodles, japanese, soba, cooked vs. Wild rice, cooked vs. Teff, cooked
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.
Noodles, japanese, soba, cooked has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | Noodles, japanese, soba, cooked | Wild rice, cooked | Teff, cooked |
|---|---|---|---|
| Protein | 5.1 G | 4 G | 3.9 G |
| Total lipid (fat) | 0.1 G | 0.34 G | 0.65 G |
| Carbohydrate, by difference | 21.4 G | 21.3 G | 19.9 G |
| Energy | 99 KCAL | 101 KCAL | 101 KCAL |
| Calcium, Ca | 4 MG | 3 MG | 49 MG |
| Iron, Fe | 0.48 MG | 0.6 MG | 2 MG |
| Potassium, K | 35 MG | 101 MG | 107 MG |
| Sodium, Na | 60 MG | 3 MG | 8 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.02 G | 0.05 G | - |
| Total Sugars | - | 0.73 G | - |
| Fiber, total dietary | - | 1.8 G | 2.8 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.