All-Purpose Flour vs Wheat Flour: Nutrition, Calories & Protein Compared



All-purpose flour - calories, kcal, weight, nutrition
All-purpose flour - calories, kcal, weight, nutrition

All-purpose flour vs Wheat flour
Nutrition Facts

All-Purpose Flour
Serving size:
  change
standard serving size (100g)cup (120g)half cup (60g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Saturated Fat g
0%

Cholesterol mg
0%

Sodium mg
0%

Total Carbohydrates g
0%

Dietary Fiber g
0%

Sugars g

Protein g
0%

Vitaminium C mg
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.
Wheat Flour
Serving size:
  change
tablespoon (10g)teaspoon (3g)cup (125g)half cup (62.5g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Cholesterol mg
0%

Sodium mg
0%

Total Carbohydrates g
0%

Dietary Fiber g
0%

Sugars g

Protein g
0%

Vitaminium C mg
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.

All-Purpose Flour vs Wheat Flour 100g Compare


per 100gAll-purpose flourWheat flour
Calories364 364
Carbohydrates76.31 g76.31 g
Fat0.98 g0.98 g
Dietary fiber2.7 g2.7 g
Protein10.33 g10.33 g
Water11.92 g11.92 g
Calcium15 mg15 mg
Iron1.17 mg1.17 mg
Magnessium22 mg22 mg
Potassium107 mg107 mg
Sodium2 mg2 mg
Vitaminium B1 (Thiamine)0.12 mg0.12 mg
Vitaminium B2 (riboflavin)0.04 mg0.04 mg
Vitaminium B3 (Niacin)1.25 mg1.25 mg
Vitaminium B60.044 mg0.044 mg
Vitaminium B9 (Folic acid)0.026 mg0.026 mg
Vitaminium E0.06 mg0.06 mg

Discover the Flour Power: All-purpose Flour vs. Wheat Flour

Flour is a staple ingredient in kitchens around the globe, essential for everything from baking bread to thickening sauces. Among the myriad of types, all-purpose flour and wheat flour stand out for their versatility and nutritional profiles. Let's knead through the facts and differences between these two flours to see which one rises to the occasion for your culinary needs.

A Closer Look at All-purpose Flour

All-purpose flour, true to its name, is a jack-of-all-trades in the baking world. It's designed to be versatile, suitable for a wide range of baked goods from fluffy cakes to chewy breads. This is achieved by blending hard and soft wheat varieties to create a moderate protein content, which makes it a go-to choice for both professional chefs and home bakers. Its relatively neutral flavor and light texture add to its appeal, allowing it to blend seamlessly into recipes without overpowering other ingredients.

Wheat Flour: The Wholesome Choice

When we talk about wheat flour, we're often referring to whole wheat flour, which is made from grinding the entire wheat kernel. This means it retains all the fiber, vitamins, and minerals lost during the processing of all-purpose flour. It's this nutritional boost that makes wheat flour a favorite among health-conscious individuals. Its richer flavor and denser texture lend a hearty character to baked goods, making them distinctly flavorful and nutritious.

Nutritional Nuances

On the surface, all-purpose and wheat flours have similar calorie counts and macronutrient profiles. However, the devil is in the details. Wheat flour takes the lead in fiber content with 2.7 grams, contributing to better digestion and a feeling of fullness. It also has a slight edge in protein and is significantly higher in vitamins and minerals like iron and magnesium, thanks to the inclusion of the whole grain. All-purpose flour, while lower in fiber and some nutrients, is often enriched with vitamins and minerals, bridging the nutritional gap to some extent.

Which Flour Should You Use?

The choice between all-purpose and wheat flour depends on your dietary needs and culinary goals. All-purpose flour is unbeatable for achieving light, airy textures in cakes, pastries, and some breads. Its lower protein content results in less gluten formation, making it ideal for tender baked goods.

Wheat flour, with its higher nutrient content, is a fantastic option for adding a nutritional punch to your meals. Its robust flavor and denser texture make it perfect for hearty breads, muffins, and health-focused baking. However, it can make some recipes heavier and may require adjustments in liquid ingredients to achieve the desired consistency.

Final Thoughts

Both all-purpose and wheat flours have their unique advantages and uses in the kitchen. Whether you're aiming for the lightness and versatility of all-purpose flour or the nutritional benefits and rich flavor of wheat flour, understanding their differences can help you make the best choice for your baking adventures. Remember, the best flour is the one that suits your taste, health goals, and the specific needs of your recipe.

All-purpose flour 100g

364kcal

Calories source

  • 86% CARBS.
  • 12% PROTEIN
  • 2% FAT

Wheat flour 100g

364kcal

Calories source

  • 86% CARBS
  • 12% PROTEIN
  • 2% FAT
Marcin Piotrowicz
Author of this page
Marcin Piotrowicz

calories-info.com creator
Healthy diet and healthy lifestyle promoter

All information about nutrition on this website was created with help of information from the official United States Department of Agriculture database.

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