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All-purpose flour Leader
All-purpose flour7
VS
Oatmeal, cooked
Oatmeal, cooked1

All-purpose flour leads 7–1 · 8 categories decided · 2 ties

Each value is per 100 g edible portion.

The verdict

All-purpose flour comes out ahead, winning 7 of 8 nutrient match-ups.

Pick All-purpose flour for more protein, more fiber, less saturated fat, less sodium, more potassium, more calcium and more iron.

Pick Oatmeal, cooked for more magnesium.

Evenly matched on sugar and vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    71 kcal
  • Proteinmore is better
    WIN10.33 g
    2.54 g
  • Carbohydrate
    76.31 g
    12 g
  • Fibermore is better
    WIN2.7 g
    1.7 g
  • Total sugarsless is better
    0.27 g
    0.27 g
  • Total fat
    0.98 g
    1.52 g
  • Saturated fatless is better
    WIN0.16 g
    0.31 g
  • Sodiumless is better
    WIN2 mg
    4 mg
  • Potassiummore is better
    WIN107 mg
    70 mg
  • Calciummore is better
    WIN15 mg
    9 mg
  • Ironmore is better
    WIN4.64 mg
    0.9 mg
  • Magnesiummore is better
    22 mg
    27 mgWIN
  • 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 Oatmeal, cooked · Foodatron