PALEO BAKING FLOUR vs. PALEO STYLE MUESLI COLD CEREAL, PALEO STYLE
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.
PALEO BAKING FLOUR has the most protein of the foods compared, at 17.4 g per 100g.
| Nutrient | PALEO BAKING FLOUR | PALEO STYLE MUESLI COLD CEREAL, PALEO… |
|---|---|---|
| Protein | 17.4 G | 12.5 G |
| Total lipid (fat) | 17.4 G | 41.7 G |
| Carbohydrate, by difference | 56.5 G | 37.5 G |
| Energy | 478 KCAL | 583 KCAL |
| Total Sugars | 4.3 G | 12.5 G |
| Fiber, total dietary | 13 G | 16.7 G |
| Calcium, Ca | 87 MG | 54 MG |
| Iron, Fe | 3.1 MG | 4.2 MG |
| Sodium, Na | 0 MG | 0 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.2 G | 29.2 G |
| Potassium, K | - | 725 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Sugars, added | - | 4.2 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.