Lets compare vitamin content per 5 ounces of Cooked Short-grain White Rice vs Wheat Flour:
Cooked Short-grain White Rice has 1.3 times more Vitamin B6 than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 6 times more Vitamin B1, 2.5 times more Vitamin B2, 3.1 times more Vitamin B3 and 13 times more Vitamin B9 than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice and Unenriched All-purpose White Wheat Flour have similar amounts of Vitamin B5 per 5 oz.
Both Cooked Short-grain White Rice as well as Unenriched All-purpose White Wheat Flour have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Cooked Short-grain White Rice vs Wheat Flour:
Cooked Short-grain White Rice has 5.7 times more Water than Unenriched All-purpose White Wheat Flour.
While Unenriched All-purpose White Wheat Flour contains 15 times more Calcium, 2 times more Copper, 5.9 times more Iron, 2.8 times more Magnesium, 1.9 times more Manganese, 3.3 times more Phosphorus, 4.1 times more Potassium and 1.8 times more Zinc than Cooked Short-grain White Rice.
Comparison of macro-nutrients per 5 ounces:
Unenriched All-purpose White Wheat Flour contains 2.8 times more Energy, 5.2 times more Fat, 2.4 times more Omega 3, 9.5 times more Omega 6, 2.7 times more Carbohydrate and 4.4 times more Protein than Cooked Short-grain White Rice.
Both Cooked Short-grain White Rice as well as Unenriched All-purpose White Wheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.