Wheat, hard red spring vs. Sorghum grain 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.

Wheat, hard red spring has the most protein of the foods compared, at 15.4 g per 100g.

Nutrient	Wheat, hard red spring	Sorghum grain	Wheat, hard red winter
Protein	15.4 G	10.6 G	12.6 G
Total lipid (fat)	1.9 G	3.5 G	1.5 G
Carbohydrate, by difference	68 G	72.1 G	71.2 G
Energy	329 KCAL	329 KCAL	327 KCAL
Total Sugars	0.41 G	2.5 G	0.41 G
Fiber, total dietary	12.2 G	6.7 G	12.2 G
Calcium, Ca	25 MG	13 MG	29 MG
Iron, Fe	3.6 MG	3.4 MG	3.2 MG
Potassium, K	340 MG	363 MG	363 MG
Sodium, Na	2 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	0.31 G	0.61 G	0.27 G
Fatty acids, total trans	-	0.01 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.