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Barley risotto, cooked vs Quinoa, cooked (without addition of salt and fat): nutrition comparison

Per 100 g: 134 kcal for Barley risotto, cooked, versus 117 kcal for Quinoa, cooked (without addition of salt and fat), a difference of 17 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Barley risotto, cooked

Other cereal products100 g

Protein3.2 g 3.2 g

Fat2.4 g 2.4 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy134 kcal 134 kcal

Protein−1.2 g

Fat+0.4 g

Vitamin Dequal

Omega-3−0.1 g

Energy+17 kcal

Quinoa, cooked (without addition of salt and fat)

Other cereal products100 g

Protein4.4 g 4.4 g

Fat2 g 2 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy117 kcal 117 kcal

Highest magnesium content

Quinoa, cooked (without addition of salt and fat) contains 37 mg more magnesium per 100 g.

Highest folate content

Quinoa, cooked (without addition of salt and fat) contains 19 µg more folate per 100 g.

Highest phosphorus content

Quinoa, cooked (without addition of salt and fat) contains 52 mg more phosphorus per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Barley risotto, cooked	Quinoa, cooked (without addition of salt and fat)
Macronutrients
Energy	134 kcal	117 kcal
Protein	3.2 g	4.4 g
Fat	2.4 g	2 g
of which saturated fat	0.3 g	0.1 g
of which polyunsaturated	0.3 g	0.8 g
of which omega-3	0 g	0.1 g
Carbohydrates	22.3 g	19.1 g
of which sugars	1.1 g	1 g
Dietary fibre	4.8 g	2.7 g
Water	67.6 g	72.3 g
Alcohol	0 g	0 g
Minerals
Calcium	12 mg	19 mg
Iron	0.7 mg	1.2 mg
Magnesium	26 mg	63 mg
Phosphorus	88 mg	140 mg
Potassium	120 mg	220 mg
Sodium	340 mg	1 mg
Zinc	0.7 mg	1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	1 mg	0 mg
Folate	16 µg	35 µg

Barley risotto, cooked vs Quinoa, cooked (without addition of salt and fat): nutrition comparison

Barley risotto, cooked

Quinoa, cooked (without addition of salt and fat)

Full comparison, nutrient by nutrient

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