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All-purpose flour Leader
All-purpose flour5
VS
Whole-wheat flour
Whole-wheat flour4

All-purpose flour leads 5–4 · 9 categories decided · 1 tie

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

The verdict

All-purpose flour comes out ahead, winning 5 of 9 nutrient match-ups.

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

Pick Whole-wheat flour for 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
    332 kcal
  • Proteinmore is better
    WIN10.33 g
    9.61 g
  • Carbohydrate
    76.31 g
    74.48 g
  • Fibermore is better
    2.7 g
    13.1 gWIN
  • Total sugarsless is better
    WIN0.27 g
    1.02 g
  • Total fat
    0.98 g
    1.95 g
  • Saturated fatless is better
    WIN0.16 g
    0.43 g
  • Sodiumless is better
    WIN2 mg
    3 mg
  • Potassiummore is better
    107 mg
    394 mgWIN
  • Calciummore is better
    15 mg
    33 mgWIN
  • Ironmore is better
    WIN4.64 mg
    3.71 mg
  • Magnesiummore is better
    22 mg
    117 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 flour · Foodatron