Wheat flour, white (industrial), 15% protein,… vs. Pasta, whole grain, 51% whole wheat, remaining… vs. Wheat flour, white (industrial), 13% protein,…
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.
Wheat flour, white (industrial), 15% protein,… has the most protein of the foods compared, at 15.3 g per 100g.
| Nutrient | Wheat flour, white (industrial), 15%… | Pasta, whole grain, 51% whole wheat,… | Wheat flour, white (industrial), 13%… |
|---|---|---|---|
| Protein | 15.3 G | 13.5 G | 13.1 G |
| Total lipid (fat) | 1.4 G | 2.7 G | 1.4 G |
| Carbohydrate, by difference | 69.9 G | 73.1 G | 72.2 G |
| Energy | 362 KCAL | 362 KCAL | 362 KCAL |
| Total Sugars | 0.92 G | 2.6 G | 1.1 G |
| Fiber, total dietary | 2.4 G | 10.1 G | 2.4 G |
| Calcium, Ca | 17 MG | 27 MG | 24 MG |
| Iron, Fe | 1.3 MG | 3.3 MG | 5.1 MG |
| Potassium, K | 120 MG | 366 MG | 128 MG |
| Sodium, Na | 2 MG | 11 MG | 2 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | 0 IU |
| Cholesterol | 0 MG | - | 0 MG |
| Fatty acids, total saturated | 0.27 G | 0.35 G | 0.19 G |
| Fatty acids, total trans | - | 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.