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Plate
All-purpose flour Leader
All-purpose flour3
VS
Wholewheat Spaghetti2

All-purpose flour leads 3–2 · 5 categories decided

All-purpose flour: 100 g · Wholewheat Spaghetti: 80 g.

The verdict

All-purpose flour comes out ahead, winning 3 of 5 nutrient match-ups.

Pick All-purpose flour for less sugar, less saturated fat and less sodium.

Pick Wholewheat Spaghetti for more protein and more fiber.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    275.2 kcal
  • Proteinmore is better
    10.33 g
    10.4 gWIN
  • Carbohydrate
    76.31 g
    52 g
  • Fibermore is better
    2.7 g
    5.92 gWIN
  • Total sugarsless is better
    WIN0.27 g
    2.72 g
  • Total fat
    0.98 g
    1.52 g
  • Saturated fatless is better
    WIN0.16 g
    0.32 g
  • Sodiumless is better
    WIN2 mg
    3.2 mg
  • Potassiummore is better
    107 mg
    —
  • Calciummore is better
    15 mg
    —
  • Ironmore is better
    4.64 mg
    —
  • Magnesiummore is better
    22 mg
    —
  • Vitamin Cmore is better
    0 mg
    —
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

All-purpose flour vs Wholewheat Spaghetti · Foodatron