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 3 of our comparison points versus 2.
Nutrition per 100 g
| Nutrient | Gluten Free All-Purpose Baki... | Sorghum |
|---|---|---|
| Nutri-Score | — | b |
| NOVA group | 3 | 1 |
| Calories | 353 kcal | 353 kcal |
| Fat | 1.5 g | 1.6 g |
| Saturated fat | 0 g | 0.4 g |
| Sugars | 5.8 g | 0.3 g |
| Salt | 0.1 g | 0 g |
| Fiber | 11.8 g | 2.7 g |
| Protein | 8.8 g | 6.3 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 no saturated fat, while Sorghum has 0.4 g.
- Sorghum has 95% less sugar (0.3 g vs 5.8 g).
- Gluten Free All-Purpose Baking Flour has 77% more fiber (11.8 g vs 2.7 g).
- Gluten Free All-Purpose Baking Flour has 29% more protein (8.8 g vs 6.3 g).
- Sorghum is less processed (lower NOVA group).
Ingredients
Gluten Free All-Purpose Baking Flour
garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour,
Sorghum
sorghum
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 353 kcal per 100 g.
Which has less sugar?
Sorghum has less sugar: 0.3 g versus 5.8 g per 100 g.