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All-purpose flour Leader
All-purpose flour7
VS
Whole wheat pasta, cooked
Whole wheat pasta, cooked2

All-purpose flour leads 7–2 · 9 categories decided

Each value is per 100 g edible portion.

The verdict

All-purpose flour comes out ahead, winning 7 of 9 nutrient match-ups.

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

Pick Whole wheat pasta, cooked for more fiber and more magnesium.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    364 kcal
    159 kcal
  • Proteinmore is better
    WIN10.33 g
    5.82 g
  • Carbohydrate
    76.31 g
    31.51 g
  • Fibermore is better
    2.7 g
    4.6 gWIN
  • Total sugarsless is better
    WIN0.27 g
    0.85 g
  • Total fat
    0.98 g
    1.5 g
  • Saturated fatless is better
    WIN0.16 g
    0.24 g
  • Sodiumless is better
    WIN2 mg
    6 mg
  • Potassiummore is better
    WIN107 mg
    77 mg
  • Calciummore is better
    WIN15 mg
    12 mg
  • Ironmore is better
    WIN4.64 mg
    1.65 mg
  • Magnesiummore is better
    22 mg
    45 mgWIN
  • 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.