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All-purpose flour
All-purpose flour2
VS
Wheat germ Leader
Wheat germ6

Wheat germ leads 6–2 · 8 categories decided · 1 tie

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

The verdict

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

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

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

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    360 kcal
  • Proteinmore is better
    10.33 g
    23.15 gWIN
  • Carbohydrate
    76.31 g
    51.8 g
  • Fibermore is better
    2.7 g
    13.2 gWIN
  • Total sugarsless is better
    0.27 g
    —
  • Total fat
    0.98 g
    9.72 g
  • Saturated fatless is better
    WIN0.16 g
    1.67 g
  • Sodiumless is better
    WIN2 mg
    12 mg
  • Potassiummore is better
    107 mg
    892 mgWIN
  • Calciummore is better
    15 mg
    39 mgWIN
  • Ironmore is better
    4.64 mg
    6.26 mgWIN
  • Magnesiummore is better
    22 mg
    239 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 germ · Foodatron