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All-purpose flour Leader
All-purpose flour6
VS
Farina (cream of wheat), cooked
Farina (cream of wheat), cooked3

All-purpose flour leads 6–3 · 9 categories decided · 1 tie

All-purpose flour: 100 g · Farina (cream of wheat), cooked: 100 g.

The verdict

All-purpose flour comes out ahead, winning 6 of 9 nutrient match-ups.

Pick All-purpose flour for more protein, more fiber, less sugar, less sodium, more potassium and more magnesium.

Pick Farina (cream of wheat), cooked for less saturated fat, more calcium and more iron.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    53 kcal
  • Proteinmore is better
    WIN10.33 g
    1.82 g
  • Carbohydrate
    76.31 g
    10.92 g
  • Fibermore is better
    WIN2.7 g
    0.8 g
  • Total sugarsless is better
    WIN0.27 g
    0.76 g
  • Total fat
    0.98 g
    0.34 g
  • Saturated fatless is better
    0.16 g
    0.07 gWIN
  • Sodiumless is better
    WIN2 mg
    126 mg
  • Potassiummore is better
    WIN107 mg
    23 mg
  • Calciummore is better
    15 mg
    97 mgWIN
  • Ironmore is better
    4.64 mg
    5.33 mgWIN
  • Magnesiummore is better
    WIN22 mg
    7 mg
  • Vitamin Cmore is better
    0 mg
    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 Farina (cream of wheat), cooked · Foodatron