Wheat flour vs Arrowroot flour
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Wheat flour, white (industrial), 15% protein, bleached, enriched is higher in more vitamins & minerals
Calories (kcal)
Wheat flour 362
Arrowroot flour 357
Protein (g)
Wheat flour 15.3
Arrowroot flour 0.300
Carbs (g)
Wheat flour 69.9
Arrowroot flour 88.2
Fat (g)
Wheat flour 1.41
Arrowroot flour 0.100
Fiber (g)
Wheat flour 2.40
Arrowroot flour 3.40
Quick answers
Which has more protein?
Wheat flour, white (industrial), 15% protein, bleached, enriched — 15.3g vs 0.300g per 100g.
Which has fewer calories?
Arrowroot flour — 357 vs 362 kcal per 100g.
Which is more nutrient-dense?
Wheat flour, white (industrial), 15% protein, bleached, enriched scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Wheat flour | Arrowroot flour | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 362 kcal | 357 kcal | +1% |
| Macronutrients | |||
| Water | 12.9 g | 11.4 g | +13% |
| Protein | 15.3 g | 0.300 g | +5010% |
| Total lipid (fat) | 1.41 g | 0.100 g | +1310% |
| Carbohydrate, by difference | 69.9 g | 88.2 g | -21% |
| Fiber, total dietary | 2.40 g | 3.40 g | -29% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.272 g | 0.019 g | +1332% |
| Fatty acids, total monounsaturated | 0.153 g | 0.002 g | +7550% |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0 mg | = |
| Thiamin (Vitamin B1) | 0.736 mg | 0.001 mg | +73500% |
| Riboflavin (Vitamin B2) | 0.445 mg | 0 mg | |
| Niacin (Vitamin B3) | 5.95 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.427 mg | 0.130 mg | +228% |
| Vitamin B-6 — Pyridoxine | 0.045 mg | 0.005 mg | +800% |
| Biotin (Vitamin B7) | 170 ug | 7.00 ug | +2329% |
| Folate, total (Vitamin B9) | 140 ug | 0 ug | |
| Choline, total | 10.4 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 0 ug | 0 ug | = |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.050 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 17.0 mg | 40.0 mg | -57% |
| Iron, Fe | 5.06 mg | 0.330 mg | +1433% |
| Magnesium, Mg | 38.0 mg | 3.00 mg | +1167% |
| Phosphorus, P | 128 mg | 5.00 mg | +2460% |
| Potassium, K | 120 mg | 11.0 mg | +991% |
| Sodium, Na | 2.00 mg | 2.00 mg | = |
| Zinc, Zn | 1.16 mg | 0.070 mg | +1557% |
| Copper, Cu | 0.195 mg | 0.040 mg | +387% |
| Manganese, Mn | 0.569 mg | 0.470 mg | +21% |
| Selenium, Se | 28.1 ug | — | |
| Other Nutrients | |||
| Energy | 1514 kj | 1494 kj | +1% |
| Ash | 0.530 g | 0.080 g | +562% |
| Total Sugars | 0.920 g | — | |
| Sucrose | 0.150 g | — | |
| Glucose | 0.030 g | — | |
| Fructose | 0.030 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0.710 g | — | |
| Galactose | 0 g | — | |
| Starch | 59.5 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 31.0 ug | 7.00 ug | +343% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 268 ug | 7.00 ug | +3729% |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 0 IU | 0 IU | = |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 18.0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.040 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0.420 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.010 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.050 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0.300 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0 g | — | |
| SFA 12:0 (Lauric acid) | 0 g | — | |
| SFA 14:0 (Myristic acid) | 0 g | 0.001 g | -100% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 0.272 g | 0.017 g | +1500% |
| SFA 17:0 (Margaric acid) | 0 g | — | |
| SFA 18:0 (Stearic acid) | 0 g | 0.001 g | -100% |
| SFA 20:0 (Arachidic acid) | 0 g | — | |
| SFA 22:0 (Behenic acid) | 0 g | — | |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0 g | 0 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.153 g | 0.002 g | +7550% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| Fatty acids, total polyunsaturated | 0.712 g | 0.045 g | +1482% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.695 g | 0.036 g | +1831% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.017 g | 0.009 g | +89% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Tryptophan (EAA) | 0.169 g | 0.004 g | +4125% |
| Threonine (EAA) | 0.366 g | 0.012 g | +2950% |
| Isoleucine (EAA, BCAA) | 0.503 g | 0.010 g | +4930% |
| Leucine (EAA, BCAA) | 0.949 g | 0.019 g | +4895% |
| Lysine (EAA) | 0.314 g | 0.013 g | +2315% |
| Methionine (EAA) | 0.202 g | 0.006 g | +3267% |
| Cystine (conditionally essential) | 0.341 g | 0.006 g | +5583% |
| Phenylalanine (EAA) | 0.775 g | 0.012 g | +6358% |
| Tyrosine (conditionally essential) | 0.214 g | 0.009 g | +2278% |
| Valine (EAA, BCAA) | 0.575 g | 0.014 g | +4007% |
| Arginine (conditionally essential) | 0.521 g | 0.012 g | +4242% |
| Histidine (EAA) | 0.304 g | 0.004 g | +7500% |
| Alanine | 0.411 g | 0.014 g | +2836% |
| Aspartic acid | 0.593 g | 0.047 g | +1162% |
| Glutamic acid | 5.02 g | 0.050 g | +9934% |
| Glycine (conditionally essential) | 0.488 g | 0.014 g | +3386% |
| Proline (conditionally essential) | 1.63 g | 0.009 g | +18056% |
| Serine | 0.623 g | 0.013 g | +4692% |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Wheat flour, white (industrial), 15% protein, bleached, enriched nutrition facts Arrowroot flour nutrition facts Compare other foods →
Dig deeper — biggest differences
Thiamin (Vitamin B1) +73500% in Wheat flour, white (industrial), 15% protein, bleached, enriched Protein +5010% in Wheat flour, white (industrial), 15% protein, bleached, enriched Phosphorus, P +2460% in Wheat flour, white (industrial), 15% protein, bleached, enriched Biotin (Vitamin B7) +2329% in Wheat flour, white (industrial), 15% protein, bleached, enriched
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