WHOLE WHEAT FLOUR vs. WHOLE WHEAT WAFFLES
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.
WHOLE WHEAT FLOUR has the most protein of the foods compared, at 12.9 g per 100g.
| Nutrient | WHOLE WHEAT FLOUR | WHOLE WHEAT WAFFLES |
|---|---|---|
| Protein | 12.9 G | 7.1 G |
| Total lipid (fat) | 3.2 G | 10 G |
| Carbohydrate, by difference | 67.7 G | 38.6 G |
| Energy | 323 KCAL | 271 KCAL |
| Total Sugars | 3.2 G | 4.3 G |
| Fiber, total dietary | 12.9 G | 5.7 G |
| Iron, Fe | 4.7 MG | 5.1 MG |
| Sodium, Na | 0 MG | 486 MG |
| Fatty acids, total saturated | 0 G | 0.71 G |
| Calcium, Ca | - | 286 MG |
| Potassium, K | - | 214 MG |
| Cholesterol | - | 0 MG |
| 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.