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Plate
All-purpose flour Leader
All-purpose flour3
VS
Wholewheat Fusilli2

All-purpose flour leads 3–2 · 5 categories decided

Each value is per 100 g edible portion.

The verdict

All-purpose flour comes out ahead, winning 3 of 5 nutrient match-ups.

Pick All-purpose flour for more protein, less sugar and less sodium.

Pick Wholewheat Fusilli for more fiber and less saturated fat.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    168.24 kcal
  • Proteinmore is better
    WIN10.33 g
    5.7 g
  • Carbohydrate
    76.31 g
    27.4 g
  • Fibermore is better
    2.7 g
    3.9 gWIN
  • Total sugarsless is better
    WIN0.27 g
    0.7 g
  • Total fat
    0.98 g
    0.6 g
  • Saturated fatless is better
    0.16 g
    0.1 gWIN
  • Sodiumless is better
    WIN2 mg
    8 mg
  • Potassiummore is better
    107 mg
    —
  • Calciummore is better
    15 mg
    —
  • Ironmore is better
    4.64 mg
    —
  • Magnesiummore is better
    22 mg
    —
  • Vitamin Cmore is better
    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 Wholewheat Fusilli · Foodatron