ALL-PURPOSE BAKING FLOUR vs CORN STARCH
Nutrition comparison per 100 g serving
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ALL-PURPOSE BAKING FLOUR wins in 5 out of 10 nutrient categories
ALL-PURPOSE BAKING FLOUR: 5
vs
CORN STARCH: 3
(2 ties)
Overview
| Nutrient | ALL-PURPOSE BAKING FLOUR | CORN STARCH | Winner |
|---|---|---|---|
| Calories | 353 cal | 350 cal | |
| Protein | 8.8 g | 0 g | |
| Carbs | 73.5 g | 80 g | |
| Fat | 1.5 g | 0 g | |
| Fiber | 11.8 g | 0 g | |
| Sugar | 0 g | 0 g | Tie |
Minerals
| Mineral | ALL-PURPOSE BAKING FLOUR | CORN STARCH | Winner |
|---|---|---|---|
| Calcium, Ca | 38 MG | 1,500 MG | |
| Iron, Fe | 2.9 MG | 0 MG | |
| Potassium, K | 518 MG | 0 MG | |
| Sodium, Na | 0 MG | 0 MG | Tie |