Gluten Free All-Purpose Baking Flour vs Sorgo bianco decorticato bio
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.
Gluten Free All-Purpose Baking Flour
Sorgo bianco decorticato bio
Nutrition per 100 g
| Nutrient | Gluten Free All-Purpose Baki... | Sorgo bianco decorticato bio |
|---|---|---|
| Nutri-Score | — | a |
| NOVA group | 3 | 1 |
| Calories | 353 kcal | 344 kcal |
| Fat | 1.5 g | 3.2 g |
| Saturated fat | 0 g | 0.7 g |
| Sugars | 5.8 g | 0.6 g |
| Salt | 0.1 g | 0 g |
| Fiber | 11.8 g | 7.5 g |
| Protein | 8.8 g | 9.3 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 54% less fat (1.5 g vs 3.2 g).
- Gluten Free All-Purpose Baking Flour has no saturated fat, while Sorgo bianco decorticato bio has 0.7 g.
- Sorgo bianco decorticato bio has 90% less sugar (0.6 g vs 5.8 g).
- Gluten Free All-Purpose Baking Flour has 36% more fiber (11.8 g vs 7.5 g).
- Sorgo bianco decorticato bio 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,
Sorgo bianco decorticato bio
SORGO BIANCO DECORTICATO BIOLOGICO Può contenere arachidi, soia, frutta a guscio e semi di sesamo
FAQ
Which is healthier: Gluten Free All-Purpose Baking Flour or Sorgo bianco decorticato bio?
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?
Sorgo bianco decorticato bio has fewer calories: 344 kcal versus 353 kcal per 100 g.
Which has less sugar?
Sorgo bianco decorticato bio has less sugar: 0.6 g versus 5.8 g per 100 g.