Rice bran, crude vs. Rye flour, dark vs. Wheat, hard red winter

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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.

Rye flour, dark has the most protein of the foods compared, at 15.9 g per 100g.

Nutrient	Rice bran, crude	Rye flour, dark	Wheat, hard red winter
Protein	13.3 G	15.9 G	12.6 G
Total lipid (fat)	20.9 G	2.2 G	1.5 G
Carbohydrate, by difference	49.7 G	68.6 G	71.2 G
Energy	316 KCAL	325 KCAL	327 KCAL
Total Sugars	0.9 G	2.3 G	0.41 G
Fiber, total dietary	21 G	23.8 G	12.2 G
Calcium, Ca	57 MG	37 MG	29 MG
Iron, Fe	18.5 MG	5 MG	3.2 MG
Potassium, K	1485 MG	717 MG	363 MG
Sodium, Na	5 MG	2 MG	2 MG
Vitamin D (D2 + D3), International Units	0 IU	0 IU	0 IU
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	4.2 G	0.27 G	0.27 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.