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All-purpose flour
All-purpose flour2
VS
Wheat bran Leader
Wheat bran6

Wheat bran leads 6–2 · 8 categories decided · 2 ties

All-purpose flour: 100 g · Wheat bran: 100 g.

The verdict

Wheat bran comes out ahead, winning 6 of 8 nutrient match-ups.

Pick All-purpose flour for less sugar and less saturated fat.

Pick Wheat bran for more protein, more fiber, more potassium, more calcium, more iron and more magnesium.

Evenly matched on sodium and vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    216 kcal
  • Proteinmore is better
    10.33 g
    15.55 gWIN
  • Carbohydrate
    76.31 g
    64.51 g
  • Fibermore is better
    2.7 g
    42.8 gWIN
  • Total sugarsless is better
    WIN0.27 g
    0.41 g
  • Total fat
    0.98 g
    4.25 g
  • Saturated fatless is better
    WIN0.16 g
    0.63 g
  • Sodiumless is better
    2 mg
    2 mg
  • Potassiummore is better
    107 mg
    1182 mgWIN
  • Calciummore is better
    15 mg
    73 mgWIN
  • Ironmore is better
    4.64 mg
    10.57 mgWIN
  • Magnesiummore is better
    22 mg
    611 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 Wheat bran · Foodatron