Tapioca Flour vs Wheat Flour: Calories & Nutrition Showdown



Tapioca flour vs Wheat flour
Nutrition Facts

Tapioca Flour
Serving size:
  change
tablespoon (7g)cup (120g)half cup (60g)
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%

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.

Tapioca Flour vs Wheat Flour 100g Compare


per 100g Tapioca flourWheat flour
Calories375 364
Carbohydrates87.5 g76.31 g
Calcium25 mg15 mg
Potassium12 mg107 mg

When it comes to baking and cooking, the choice of flour can dramatically influence the texture, flavor, and nutritional content of the food. Among the various types of flour available in the market, Tapioca flour and Wheat flour are two staples with distinct characteristics that cater to different dietary needs and culinary applications. Let's delve into some interesting facts about these flours before comparing their nutritional profiles and uses.

Unveiling the Secrets of Tapioca Flour

Tapioca flour, also known as tapioca starch, is a smooth, white powder that originates from the cassava root, a tuber native to South America. It's famed for its gluten-free property, making it a favorite among those with gluten sensitivities or celiac disease. But did you know that tapioca flour is also commonly used as a thickening agent in various recipes, from sauces and soups to pie fillings, due to its excellent binding qualities? Its neutral flavor and ability to create a chewy texture make it an indispensable ingredient in gluten-free baking and in the preparation of Brazilian cheese bread, as well as Asian desserts.

Wheat Flour: The Backbone of Traditional Baking

On the other hand, Wheat flour is the quintessential ingredient in traditional baking and cooking practices around the globe. Derived from grinding wheat grains, this flour is the backbone of countless classic recipes, from bread and pastries to pasta and noodles. Wheat flour's high gluten content is responsible for the elastic and stretchy texture of dough, a crucial factor in the structure and texture of baked goods. Additionally, it's interesting to note that Wheat flour can vary in protein content, with variations such as all-purpose, bread, and cake flour, each tailored for specific baking needs.

Nutritional Comparison

When comparing the nutritional content of Tapioca flour and Wheat flour, several differences are worth noting. Tapioca flour is higher in carbohydrates and calories but lacks the fiber, protein, and various vitamins and minerals found in Wheat flour. Specifically, Wheat flour contains 2.7 grams of fiber, 10.33 grams of protein, and is richer in nutrients such as iron, magnesium, potassium, and B vitamins, which are essential for energy metabolism and overall health.

However, for individuals following a gluten-free diet, Tapioca flour offers a safe and suitable alternative, providing 25 mg of calcium per serving compared to the 15 mg found in Wheat flour. Moreover, Tapioca flour's neutral taste and gluten-free property make it a versatile ingredient in thickening sauces, gravies, and soups without altering the flavor profile.

Choosing the Right Flour for Your Needs

The choice between Tapioca flour and Wheat flour ultimately depends on your dietary needs, culinary application, and personal preference. If you're seeking a gluten-free option for thickening or baking, Tapioca flour is an excellent choice. Its ability to contribute to a chewy texture and maintain a neutral flavor is particularly valuable in gluten-free recipes. On the other hand, Wheat flour is indispensable for traditional baking, offering elasticity, structure, and nutritional benefits, especially when it comes to protein and fiber content.

In conclusion, both Tapioca flour and Wheat flour have their unique advantages and uses in the kitchen. By understanding their nutritional profiles and culinary applications, you can make informed decisions that best suit your dietary requirements and culinary ventures. Whether you're baking a loaf of bread, thickening a sauce, or preparing gluten-free treats, the right flour can make all the difference in achieving your desired outcome.

Tapioca flour 100g

375kcal

Calories source

  • 100% CARBS.
  • 0% PROTEIN
  • 0% 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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