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All-purpose flour Leader
All-purpose flour8
VS
Pasta, cooked
Pasta, cooked1

All-purpose flour leads 8–1 · 9 categories decided · 1 tie

All-purpose flour: 100 g · Pasta, cooked: 100 g.

The verdict

All-purpose flour comes out ahead, winning 8 of 9 nutrient match-ups.

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

Pick Pasta, cooked for less sodium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    158 kcal
  • Proteinmore is better
    WIN10.33 g
    5.8 g
  • Carbohydrate
    76.31 g
    30.86 g
  • Fibermore is better
    WIN2.7 g
    1.8 g
  • Total sugarsless is better
    WIN0.27 g
    0.56 g
  • Total fat
    0.98 g
    0.93 g
  • Saturated fatless is better
    WIN0.16 g
    0.18 g
  • Sodiumless is better
    2 mg
    1 mgWIN
  • Potassiummore is better
    WIN107 mg
    44 mg
  • Calciummore is better
    WIN15 mg
    7 mg
  • Ironmore is better
    WIN4.64 mg
    1.28 mg
  • Magnesiummore is better
    WIN22 mg
    18 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 Pasta, cooked · Foodatron