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

All-purpose flour leads 5–4 · 9 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

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

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

Pick Pasta, cooked for more protein, more fiber, more calcium and more magnesium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    2.84 g
    3.67 gWIN
  • Carbohydrate
    20.96 g
    19.53 g
  • Fibermore is better
    0.74 g
    1.14 gWIN
  • Total sugarsless is better
    WIN0.07 g
    0.35 g
  • Total fat
    0.27 g
    0.59 g
  • Saturated fatless is better
    WIN0.04 g
    0.11 g
  • Sodiumless is better
    WIN0.55 mg
    0.63 mg
  • Potassiummore is better
    WIN29.4 mg
    27.85 mg
  • Calciummore is better
    4.12 mg
    4.43 mgWIN
  • Ironmore is better
    WIN1.27 mg
    0.81 mg
  • Magnesiummore is better
    6.04 mg
    11.39 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.