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All-purpose flour Leader
All-purpose flour5
VS
Farro, cooked
Farro, cooked4

All-purpose flour leads 5–4 · 9 categories decided

Each value is per 100 g edible portion.

The verdict

All-purpose flour comes out ahead, winning 5 of 9 nutrient match-ups.

Pick All-purpose flour for more protein, less sugar, less sodium, more calcium and more iron.

Pick Farro, cooked for more fiber, less saturated fat, more potassium and more magnesium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    132 kcal
  • Proteinmore is better
    WIN10.33 g
    5.71 g
  • Carbohydrate
    76.31 g
    27.6 g
  • Fibermore is better
    2.7 g
    4.3 gWIN
  • Total sugarsless is better
    WIN0.27 g
    3.07 g
  • Total fat
    0.98 g
    0.83 g
  • Saturated fatless is better
    0.16 g
    0.08 gWIN
  • Sodiumless is better
    WIN2 mg
    8 mg
  • Potassiummore is better
    107 mg
    164 mgWIN
  • Calciummore is better
    WIN15 mg
    9 mg
  • Ironmore is better
    WIN4.64 mg
    1.76 mg
  • Magnesiummore is better
    22 mg
    48 mgWIN
  • 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 Farro, cooked · Foodatron