GLUTEN FREE ALL-PURPOSE BAKING FLOUR vs TAPIOCA STARCH
Nutrition comparison per 100 g serving
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GLUTEN FREE ALL-PURPOSE BAKING FLOUR wins in 7 out of 12 nutrient categories
GLUTEN FREE ALL-PURPOSE BAKING FLOUR: 7
vs
TAPIOCA STARCH: 1
(4 ties)
Overview
| Nutrient | GLUTEN FREE ALL-PURPOSE BAKING FLOUR | TAPIOCA STARCH | Winner |
|---|---|---|---|
| Calories | 353 cal | 429 cal | |
| Protein | 8.8 g | 0 g | |
| Carbs | 73.5 g | 100 g | |
| Fat | 1.5 g | 0 g | |
| Fiber | 11.8 g | 0 g | |
| Sugar | 0 g | 0 g | Tie |
Vitamins
| Vitamin | GLUTEN FREE ALL-PURPOSE BAKING FLOUR | TAPIOCA STARCH | Winner |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0 MG | Tie |
| Vitamin D (D2 + D3) | 0 UG | 0 UG | Tie |
Minerals
| Mineral | GLUTEN FREE ALL-PURPOSE BAKING FLOUR | TAPIOCA STARCH | Winner |
|---|---|---|---|
| Calcium, Ca | 38 MG | 0 MG | |
| Iron, Fe | 2.9 MG | 0 MG | |
| Potassium, K | 518 MG | 0 MG | |
| Sodium, Na | 0 MG | 0 MG | Tie |