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All-purpose flour
All-purpose flour4
VS
Sorghum, cooked
Sorghum, cooked4

Dead heat · 8 categories decided · 2 ties

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

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

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

Pick Sorghum, cooked for more protein, more fiber, more potassium and more magnesium.

Evenly matched on sodium and vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    329 kcal
  • Proteinmore is better
    10.33 g
    10.62 gWIN
  • Carbohydrate
    76.31 g
    72.09 g
  • Fibermore is better
    2.7 g
    6.7 gWIN
  • Total sugarsless is better
    WIN0.27 g
    2.53 g
  • Total fat
    0.98 g
    3.46 g
  • Saturated fatless is better
    WIN0.16 g
    0.61 g
  • Sodiumless is better
    2 mg
    2 mg
  • Potassiummore is better
    107 mg
    363 mgWIN
  • Calciummore is better
    WIN15 mg
    13 mg
  • Ironmore is better
    WIN4.64 mg
    3.36 mg
  • Magnesiummore is better
    22 mg
    165 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 Sorghum, cooked · Foodatron