Quinoa, NS as to fat vs. Quinoa, fat added vs. Noodles, whole grain, 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, whole grain, cooked has the most protein of the foods compared, at 6 g per 100g.
| Nutrient | Quinoa, NS as to fat | Quinoa, fat added | Noodles, whole grain, cooked |
|---|---|---|---|
| Protein | 4.2 G | 4.2 G | 6 G |
| Total lipid (fat) | 5.4 G | 5.4 G | 1.7 G |
| Carbohydrate, by difference | 20.2 G | 20.2 G | 29.9 G |
| Energy | 146 KCAL | 146 KCAL | 148 KCAL |
| Total Sugars | 0.84 G | 0.84 G | 0.75 G |
| Fiber, total dietary | 2.7 G | 2.7 G | 3.9 G |
| Calcium, Ca | 17 MG | 17 MG | 13 MG |
| Iron, Fe | 1.4 MG | 1.4 MG | 1.7 MG |
| Potassium, K | 164 MG | 164 MG | 95 MG |
| Sodium, Na | 184 MG | 184 MG | 210 MG |
| Cholesterol | 7 MG | 7 MG | 0 MG |
| Fatty acids, total saturated | 1.8 G | 1.8 G | 0.24 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.