ALL PURPOSE BAKING MIX vs. ALL PURPOSE FLOUR
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ALL PURPOSE FLOUR has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | ALL PURPOSE BAKING MIX | ALL PURPOSE FLOUR |
|---|---|---|
| Protein | 7.5 G | 10 G |
| Total lipid (fat) | 11.3 G | 0 G |
| Carbohydrate, by difference | 62.5 G | 73.3 G |
| Energy | 400 KCAL | 333 KCAL |
| Total Sugars | 2.5 G | 3.3 G |
| Fiber, total dietary | 2.5 G | 3.3 G |
| Calcium, Ca | 150 MG | 0 MG |
| Iron, Fe | 3.6 MG | 3.6 MG |
| Potassium, K | 150 MG | - |
| Sodium, Na | 1025 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.8 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.