Rye grain vs Millet flour
Side by side, per 100 g, from the same USDA reference data.
Millet flour has more — 382 calories per 100 g against 338 for rye grain, a difference of 44 kcal (13% more). On protein it is Rye grain 10.3 g versus millet flour 10.8 g per 100 g.
SOURCE·USDA SR Legacy·REVIEWED JUL 2026
Nutrient by nutrient, per 100 g
| Per 100 g | Rye grain | Millet flour | Difference |
|---|---|---|---|
| Calories | 338 kcal | 382 kcal | 44 kcal |
| Protein | 10.3 g | 10.8 g | 0.4 g |
| Total fat | 1.6 g | 4.3 g | 2.6 g |
| Saturated fat | 0.2 g | 0.5 g | 0.3 g |
| Carbohydrate | 75.9 g | 75.1 g | 0.7 g |
| Fibre | 15.1 g | 3.5 g | 11.6 g |
| Sugars | 1.0 g | 1.7 g | 0.7 g |
| Sodium | 2.0 mg | 4.0 mg | 2.0 mg |
| Potassium | 510.0 mg | 224.0 mg | 286.0 mg |
| Calcium | 24.0 mg | 14.0 mg | 10.0 mg |
| Iron | 2.6 mg | 3.9 mg | 1.3 mg |
| Vitamin C | 0.0 mg | 0.0 mg | equal |
| Vitamin A | 1.0 µg | — µg | — |
| Cholesterol | 0.0 mg | — mg | — |
| Water | 10.6 g | 8.7 g | 1.9 g |
Highlighted cells are the higher of the two. "Higher" is not automatically "better" — it depends entirely on what you are trying to do.
SOURCE·USDA SR Legacy·REVIEWED JUL 2026
How this is worked out
- Both columns are the same USDA release, per 100 g of edible portion — the only basis on which two different foods can honestly be set side by side.
- The difference column is the two published figures subtracted, not a scaled or normalised score.
- The percentage in the answer is the higher figure over the lower, minus one — a ratio, so it does not change with serving size.
difference = |A − B| (per 100 g) "% more" = (higher ÷ lower − 1) × 100
The question this page settles
Which has more calories, rye grain or millet flour?
Millet flour has more — 382 calories per 100 g against 338 for rye grain, a difference of 44 kcal (13% more). On protein it is Rye grain 10.3 g versus millet flour 10.8 g per 100 g.
Source: USDA FoodData Central, SR Legacy, reviewed JUL 2026. General information only — not medical or nutrition advice. Values are averages for a food type and vary by brand, ripeness and preparation.
