Gluten Free All-Purpose Baking Flour vs Whole Grain Sorghum
Overall, Whole Grain Sorghum 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
Whole Grain Sorghum
Nutrition per 100 g
| Nutrient | Gluten Free All-Purpose Baki... | Whole Grain Sorghum |
|---|---|---|
| Nutri-Score | — | b |
| NOVA group | 3 | — |
| Calories | 353 kcal | 190 kcal |
| Fat | 1.5 g | 1 g |
| Saturated fat | 0 g | 0.2 g |
| Sugars | 5.8 g | 0 g |
| Salt | 0.1 g | 0 g |
| Fiber | 11.8 g | 9 g |
| Protein | 8.8 g | 4 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
- Whole Grain Sorghum has 46% fewer calories (190 kcal vs 353 kcal).
- Whole Grain Sorghum has 32% less fat (1 g vs 1.5 g).
- Whole Grain Sorghum has no sugar, while Gluten Free All-Purpose Baking Flour has 5.8 g.
- Gluten Free All-Purpose Baking Flour has 23% more fiber (11.8 g vs 9 g).
- Gluten Free All-Purpose Baking Flour has 55% more protein (8.8 g vs 4 g).
Ingredients
Gluten Free All-Purpose Baking Flour
garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour,
Whole Grain Sorghum
Not available.
FAQ
Which is healthier: Gluten Free All-Purpose Baking Flour or Whole Grain Sorghum?
Overall, Whole Grain Sorghum 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?
Whole Grain Sorghum has fewer calories: 190 kcal versus 353 kcal per 100 g.
Which has less sugar?
Whole Grain Sorghum has less sugar: 0 g versus 5.8 g per 100 g.