Rice, brown, with vegetables, cheese and/or cream… vs. Dukboki or Tteokbokki, Korean vs. Idli
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.
Idli has the most protein of the foods compared, at 6.4 g per 100g.
| Nutrient | Rice, brown, with vegetables, cheese… | Dukboki or Tteokbokki, Korean | Idli |
|---|---|---|---|
| Protein | 4.6 G | 4.1 G | 6.4 G |
| Total lipid (fat) | 4.2 G | 4 G | 0.35 G |
| Carbohydrate, by difference | 18.4 G | 19.6 G | 25 G |
| Energy | 130 KCAL | 131 KCAL | 128 KCAL |
| Total Sugars | 0.74 G | 1.5 G | 1.9 G |
| Fiber, total dietary | 1.7 G | 0.8 G | 5.8 G |
| Calcium, Ca | 81 MG | 19 MG | 10 MG |
| Iron, Fe | 0.56 MG | 0.39 MG | 0.89 MG |
| Potassium, K | 114 MG | 104 MG | 233 MG |
| Sodium, Na | 241 MG | 198 MG | 252 MG |
| Cholesterol | 9 MG | 6 MG | 0 MG |
| Fatty acids, total saturated | 2.1 G | 0.94 G | 0.06 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.