Rye grain vs. Triticale flour, whole-grain vs. Spelt, uncooked
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.
Spelt, uncooked has the most protein of the foods compared, at 14.6 g per 100g.
| Nutrient | Rye grain | Triticale flour, whole-grain | Spelt, uncooked |
|---|---|---|---|
| Protein | 10.3 G | 13.2 G | 14.6 G |
| Total lipid (fat) | 1.6 G | 1.8 G | 2.4 G |
| Carbohydrate, by difference | 75.9 G | 73.1 G | 70.2 G |
| Energy | 338 KCAL | 338 KCAL | 338 KCAL |
| Total Sugars | 0.98 G | - | 6.8 G |
| Fiber, total dietary | 15.1 G | 14.6 G | 10.7 G |
| Calcium, Ca | 24 MG | 35 MG | 27 MG |
| Iron, Fe | 2.6 MG | 2.6 MG | 4.4 MG |
| Potassium, K | 510 MG | 466 MG | 388 MG |
| Sodium, Na | 2 MG | 2 MG | 8 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | - | - |
| Fatty acids, total saturated | 0.2 G | 0.32 G | 0.41 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.