NutriBase

Amaranth Grain, Cooked vs Barley Malt Flour: Nutrition Comparison

Compare calories, protein, fat, carbs, vitamins and minerals per 100 g. Values shaded green are generally the more favorable ones.

Grains & Bread Amaranth Grain, Cooked 102 kcal · 100 g VS Grains & Bread Barley Malt Flour 361 kcal · 100 g

Key differences

  • Barley Malt Flour has more calories; Amaranth Grain, Cooked is lower in calories.
  • Barley Malt Flour has more protein per 100 g.
  • Barley Malt Flour is notably higher in dietary fiber.
  • Barley Malt Flour is notably higher in iron.
  • Barley Malt Flour is notably higher in potassium.

Nutrient comparison (per 100 g)

Nutrient Amaranth Grain, Cooked Barley Malt Flour
Calories 102 kcal 361 kcal
Protein 3.8 g 10.3 g
Total Fat 1.6 g 1.8 g
Saturated Fat — 0.4 g
Carbohydrate 18.7 g 78.3 g
Dietary Fiber 2.1 g 7.1 g
Total Sugars — 0.8 g
Sodium 6 mg 11 mg
Potassium 135 mg 224 mg
Calcium 47 mg 37 mg
Iron 2.1 mg 4.7 mg
Magnesium 65 mg 97 mg
Vitamin C — 0.6 mg
Vitamin A — 1 mcg
Vitamin D — 0 mcg
Cholesterol — 0 mg

Green highlighting marks the more favorable value where it applies (for example, more protein or less saturated fat). Neutral nutrients are not highlighted.

Data source: USDA FoodData Central. Values are per 100 g of edible portion and are reference figures — they vary by variety, preparation and brand. Last updated: 2026-04-30.

Amaranth Grain, Cooked

  • Protein 15.2%
  • Fat 14.2%
  • Carbs 70.6%

Barley Malt Flour

  • Protein 11.5%
  • Fat 4.6%
  • Carbs 83.8%

Frequently asked questions

Which has more calories, Amaranth Grain, Cooked or Barley Malt Flour?
Per 100 g: Amaranth Grain, Cooked has 102 kcal, Barley Malt Flour has 361 kcal.
Which has more protein, Amaranth Grain, Cooked or Barley Malt Flour?
Per 100 g: Amaranth Grain, Cooked has 3.8 g of protein, Barley Malt Flour has 10.3 g.

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Note. This information is provided for general reference only and is not medical advice or a diet prescription. If you have a medical condition or special dietary needs, consult a physician or a registered dietitian.