Pasta, gluten-free, rice flour and rice bran… vs. Wheat, sprouted vs. Wheat bran, crude
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.
Wheat bran, crude has the most protein of the foods compared, at 15.6 g per 100g.
| Nutrient | Pasta, gluten-free, rice flour and rice… | Wheat, sprouted | Wheat bran, crude |
|---|---|---|---|
| Protein | 4.2 G | 7.5 G | 15.6 G |
| Total lipid (fat) | 1.7 G | 1.3 G | 4.3 G |
| Carbohydrate, by difference | 40.8 G | 42.5 G | 64.5 G |
| Energy | 200 KCAL | 198 KCAL | 216 KCAL |
| Total Sugars | 0 G | - | 0.41 G |
| Fiber, total dietary | 1.9 G | 1.1 G | 42.8 G |
| Calcium, Ca | 21 MG | 28 MG | 73 MG |
| Iron, Fe | 0.62 MG | 2.1 MG | 10.6 MG |
| Potassium, K | 55 MG | 169 MG | 1182 MG |
| Sodium, Na | 4 MG | 16 MG | 2 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU | 0 IU |
| Fatty acids, total saturated | - | 0.21 G | 0.63 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.