BAKING FLOUR vs. GLUTEN FREE PIZZA CRUST MIX vs. 1 TO 1 BAKING 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.
BAKING FLOUR has the most protein of the foods compared, at 5.4 g per 100g.
| Nutrient | BAKING FLOUR | GLUTEN FREE PIZZA CRUST MIX | 1 TO 1 BAKING FLOUR |
|---|---|---|---|
| Protein | 5.4 G | 5.3 G | 5.4 G |
| Total lipid (fat) | 0 G | 1.8 G | 0 G |
| Carbohydrate, by difference | 81.1 G | 79 G | 81.1 G |
| Energy | 351 KCAL | 351 KCAL | 351 KCAL |
| Total Sugars | 0 G | 5.3 G | 0 G |
| Fiber, total dietary | 2.7 G | 7 G | 2.7 G |
| Calcium, Ca | 0 MG | 0 MG | 0 MG |
| Iron, Fe | 0.97 MG | 1.3 MG | 0.97 MG |
| Sodium, Na | 27 MG | 614 MG | 27 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.