Wheat, soft white vs. Wheat flour, whole-grain (Includes foods for… vs. Wheat, durum
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, durum has the most protein of the foods compared, at 13.7 g per 100g.
| Nutrient | Wheat, soft white | Wheat flour, whole-grain (Includes… | Wheat, durum |
|---|---|---|---|
| Protein | 10.7 G | 13.2 G | 13.7 G |
| Total lipid (fat) | 2 G | 2.5 G | 2.5 G |
| Carbohydrate, by difference | 75.4 G | 72 G | 71.1 G |
| Energy | 340 KCAL | 340 KCAL | 339 KCAL |
| Total Sugars | 0.41 G | 0.41 G | - |
| Fiber, total dietary | 12.7 G | 10.7 G | - |
| Calcium, Ca | 34 MG | 34 MG | 34 MG |
| Iron, Fe | 5.4 MG | 3.6 MG | 3.5 MG |
| Potassium, K | 435 MG | 363 MG | 431 MG |
| Sodium, Na | 2 MG | 2 MG | 2 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.37 G | 0.43 G | 0.45 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.