Wheat bran, crude vs. Corn bran, crude vs. Pasta, gluten-free, rice flour and rice bran…
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.
Wheat bran, crude has the most protein of the foods compared, at 15.6 g per 100g.
| Nutrient | Wheat bran, crude | Corn bran, crude | Pasta, gluten-free, rice flour and rice… |
|---|---|---|---|
| Protein | 15.6 G | 8.4 G | 4.2 G |
| Total lipid (fat) | 4.3 G | 0.92 G | 1.7 G |
| Carbohydrate, by difference | 64.5 G | 85.6 G | 40.8 G |
| Energy | 216 KCAL | 224 KCAL | 200 KCAL |
| Total Sugars | 0.41 G | 0 G | 0 G |
| Fiber, total dietary | 42.8 G | 79 G | 1.9 G |
| Calcium, Ca | 73 MG | 42 MG | 21 MG |
| Iron, Fe | 10.6 MG | 2.8 MG | 0.62 MG |
| Potassium, K | 1182 MG | 44 MG | 55 MG |
| Sodium, Na | 2 MG | 7 MG | 4 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.63 G | 0.13 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.