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

Per 100 g: 146 kcal for Millet risotto, cooked, versus 117 kcal for Quinoa, cooked (without addition of salt and fat), a difference of 29 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Millet risotto, cooked

Other cereal products100 g

Protein3.8 g 3.8 g

Fat3.2 g 3.2 g

Vitamin D0 µg 0 µg

Omega-30.1 g 0.1 g

Energy146 kcal 146 kcal

Protein−0.6 g

Fat+1.2 g

Vitamin Dequal

Omega-3equal

Energy+29 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 folate content

Quinoa, cooked (without addition of salt and fat) contains 27 µg more folate per 100 g.

Highest iron content

Millet risotto, cooked contains 1.2 mg more iron per 100 g.

Highest potassium content

Quinoa, cooked (without addition of salt and fat) contains 139 mg more potassium 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	Millet risotto, cooked	Quinoa, cooked (without addition of salt and fat)
Macronutrients
Energy	146 kcal	117 kcal
Protein	3.8 g	4.4 g
Fat	3.2 g	2 g
of which saturated fat	0.6 g	0.1 g
of which polyunsaturated	0.8 g	0.8 g
of which omega-3	0.1 g	0.1 g
Carbohydrates	24.8 g	19.1 g
of which sugars	1.2 g	1 g
Dietary fibre	1.6 g	2.7 g
Water	66.8 g	72.3 g
Alcohol	0 g	0 g
Minerals
Calcium	10 mg	19 mg
Iron	2.4 mg	1.2 mg
Magnesium	44 mg	63 mg
Phosphorus	100 mg	140 mg
Potassium	81 mg	220 mg
Sodium	350 mg	1 mg
Zinc	1 mg	1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	1 mg	0 mg
Folate	9 µg	35 µg

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

Millet risotto, cooked

Quinoa, cooked (without addition of salt and fat)

Full comparison, nutrient by nutrient

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