Gluten Free All-Purpose Baking Flour vs Sorghum
Overall, Gluten Free All-Purpose Baking Flour has the better nutritional profile on the measures we compare. It wins on 2 of our comparison points versus 1.
Nutrition per 100 g
| Nutrient | Gluten Free All-Purpose Baki... | Sorghum |
|---|---|---|
| Nutri-Score | — | a |
| NOVA group | 3 | — |
| Calories | 353 kcal | 356 kcal |
| Fat | 1.5 g | 3.3 g |
| Saturated fat | 0 g | 0 g |
| Sugars | 5.8 g | 2.2 g |
| Salt | 0.1 g | 0 g |
| Fiber | 11.8 g | 6.7 g |
| Protein | 8.8 g | 8.9 g |
| Additives | 0 | 0 |
| Allergens | None listed | None listed |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Gluten Free All-Purpose Baking Flour has 56% less fat (1.5 g vs 3.3 g).
- Sorghum has 61% less sugar (2.2 g vs 5.8 g).
- Gluten Free All-Purpose Baking Flour has 43% more fiber (11.8 g vs 6.7 g).
Ingredients
Gluten Free All-Purpose Baking Flour
garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour,
Sorghum
Not available.
FAQ
Which is healthier: Gluten Free All-Purpose Baking Flour or Sorghum?
Overall, Gluten Free All-Purpose Baking Flour has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Gluten Free All-Purpose Baking Flour has fewer calories: 353 kcal versus 356 kcal per 100 g.
Which has less sugar?
Sorghum has less sugar: 2.2 g versus 5.8 g per 100 g.