Quinoa, cooked vs. Millet, cooked vs. Rice, brown, long-grain, cooked (Includes foods…
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.
Quinoa, cooked has the most protein of the foods compared, at 4.4 g per 100g.
| Nutrient | Quinoa, cooked | Millet, cooked | Rice, brown, long-grain, cooked… |
|---|---|---|---|
| Protein | 4.4 G | 3.5 G | 2.7 G |
| Total lipid (fat) | 1.9 G | 1 G | 0.97 G |
| Carbohydrate, by difference | 21.3 G | 23.7 G | 25.6 G |
| Energy | 120 KCAL | 119 KCAL | 123 KCAL |
| Total Sugars | 0.87 G | 0.13 G | 0.24 G |
| Fiber, total dietary | 2.8 G | 1.3 G | 1.6 G |
| Calcium, Ca | 17 MG | 3 MG | 3 MG |
| Iron, Fe | 1.5 MG | 0.63 MG | 0.56 MG |
| Potassium, K | 172 MG | 62 MG | 86 MG |
| Sodium, Na | 7 MG | 2 MG | 4 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.23 G | 0.17 G | 0.26 G |
| Fatty acids, total trans | - | - | 0 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.