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All-purpose flour Leader
All-purpose flour8
VS
Phyllo dough
Phyllo dough1

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

Each value is per 100 g edible portion.

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 saturated fat, less sodium, more potassium, more calcium, more iron and more magnesium.

Pick Phyllo dough for less sugar.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    299 kcal
  • Proteinmore is better
    WIN10.33 g
    7.1 g
  • Carbohydrate
    76.31 g
    52.6 g
  • Fibermore is better
    WIN2.7 g
    1.9 g
  • Total sugarsless is better
    0.27 g
    0.18 gWIN
  • Total fat
    0.98 g
    6 g
  • Saturated fatless is better
    WIN0.16 g
    1.47 g
  • Sodiumless is better
    WIN2 mg
    483 mg
  • Potassiummore is better
    WIN107 mg
    74 mg
  • Calciummore is better
    WIN15 mg
    11 mg
  • Ironmore is better
    WIN4.64 mg
    3.21 mg
  • Magnesiummore is better
    WIN22 mg
    15 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 Phyllo dough · Foodatron