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Explore and compare food records, measurements per 100 g and recorded sources. Data coverage and preparation vary by food.

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  3. Cooked quinoa / Cooked roasted buckwheat
Grains and sides/Alternative guide

Quinoa and buckwheat comparison

Recorded values, serving calculations and kitchen notes for cooked quinoa and cooked roasted buckwheat.

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100 g valuesCalculate servingsSelection guideQuestions

Practical overview

This page compares cooked quinoa with roasted, cooked buckwheat.

Nutrients at equal weight

This page compares cooked quinoa with roasted, cooked buckwheat.

Quinoa and buckwheat comparison · Recorded values per 100 g
Per 100 gCooked quinoaCooked roasted buckwheat
Energy120 kcal92 kcal
Protein4.4 g3.38 g
Carbohydrate21.3 g19.94 g
Fat1.92 g0.62 g

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Grains and sides
Cooked bulgurCooked quinoa

Bulgur and quinoa: cooked sides

Recorded values, serving calculations and kitchen notes for cooked bulgur and cooked quinoa.

Focus: Cooked weight and salads

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Fiber
2.8 g
2.7 g
Total sugarsNo data0.9 g
Sodium7 mg4 mg

No data = no measurement in this record. It differs from a measured zero. Total sugar is not a measurement of added sugar.

Compare your own servings

Enter each food's edible weight separately. The initial 100 g is a comparison basis, not a recommended serving.

Cooked quinoa

120 kcal

Protein
4.4 g
Carbohydrate
21.3 g
Fat
1.92 g
Fiber
2.8 g

Cooked roasted buckwheat

92 kcal

Protein
3.38 g
Carbohydrate
19.94 g
Fat
0.62 g
Fiber
2.7 g

Energy difference between the selected servings: 28 kcal.

Calculation: recorded value per 100 g × grams / 100. No data means a missing measurement, not zero. Added sauces and ingredients are not included.

Roasting, water and cooked servings

How to assess these alternatives

1

Use in recipes and meals

Roasted buckwheat does not represent every unroasted product. Aroma and texture differ; weigh the served amount when using either food in salads, soups or sides.

2

Check the record identity

Water content affects mineral and macronutrient density in cooked records. Select a separate dry record if comparing with a dry package.

3

Adjust to your actual portion

Start with the same 100 g for cooked quinoa and cooked roasted buckwheat, then change both amounts separately below. Weigh the edible portion; multiply each recorded value per 100 g by grams / 100. Missing measurements are not converted to zero.

The table represents only the specified records. Preparation and consumed quantities change the calculation.

Common questions about this comparison

This page compares cooked quinoa with roasted, cooked buckwheat.

Roasted buckwheat does not represent every unroasted product. Aroma and texture differ; weigh the served amount when using either food in salads, soups or sides.

Water content affects mineral and macronutrient density in cooked records. Select a separate dry record if comparing with a dry package.

Compared records

Cooked quinoa

Reported source: USDA FoodData Central

Record updated: 2026-04-21

Cooked roasted buckwheat

Reported source: USDA (12/2025)

Record updated: 2026-04-21

Values describe these specific records, not every product sharing the same name.

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Add your main dish, side and sauce with their actual weights.

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Sources and methodology

  • Besin Analiz: data and calculation methods
  • USDA: food data types

These are reading references. The foods' reported data sources are listed separately above.

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Recorded values, serving calculations and kitchen notes for raw oats and dry roasted buckwheat.

Focus: Dry weights and breakfast preparation

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Focus: Slice weight, fiber and labels

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