Wheat flour, whole-grain, soft wheat vs. Wheat, soft red winter vs. Cornmeal, yellow, self-rising, bolted, plain,…
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, soft red winter has the most protein of the foods compared, at 10.3 g per 100g.
| Nutrient | Wheat flour, whole-grain, soft wheat | Wheat, soft red winter | Cornmeal, yellow, self-rising, bolted,… |
|---|---|---|---|
| Protein | 9.6 G | 10.3 G | 8.3 G |
| Total lipid (fat) | 1.9 G | 1.6 G | 3.4 G |
| Carbohydrate, by difference | 74.5 G | 74.2 G | 70.3 G |
| Energy | 332 KCAL | 331 KCAL | 334 KCAL |
| Total Sugars | 1 G | 0.41 G | - |
| Fiber, total dietary | 13.1 G | 12.5 G | 6.7 G |
| Calcium, Ca | 33 MG | 27 MG | 361 MG |
| Iron, Fe | 3.7 MG | 3.2 MG | 5.8 MG |
| Potassium, K | 394 MG | 397 MG | 255 MG |
| Sodium, Na | 3 MG | 2 MG | 1247 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.43 G | 0.29 G | 0.48 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.