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All-purpose flour
All-purpose flour4
VS
Whole wheat bread Leader
Whole wheat bread5

Whole wheat bread leads 5–4 · 9 categories decided · 1 tie

All-purpose flour: 100 g · Whole wheat bread: 100 g.

The verdict

Whole wheat bread comes out ahead, winning 5 of 9 nutrient match-ups.

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

Pick Whole wheat bread for more protein, more fiber, more potassium, more calcium and more magnesium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    252 kcal
  • Proteinmore is better
    10.33 g
    12.45 gWIN
  • Carbohydrate
    76.31 g
    42.71 g
  • Fibermore is better
    2.7 g
    6 gWIN
  • Total sugarsless is better
    WIN0.27 g
    4.34 g
  • Total fat
    0.98 g
    3.5 g
  • Saturated fatless is better
    WIN0.16 g
    0.72 g
  • Sodiumless is better
    WIN2 mg
    455 mg
  • Potassiummore is better
    107 mg
    254 mgWIN
  • Calciummore is better
    15 mg
    161 mgWIN
  • Ironmore is better
    WIN4.64 mg
    2.47 mg
  • Magnesiummore is better
    22 mg
    75 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 Whole wheat bread · Foodatron