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Corn semolina, dried vs Wheat flour, bakery, type 550: nutrition comparison

Per 100 g: 350 kcal for Corn semolina, dried, versus 344 kcal for Wheat flour, bakery, type 550, a difference of 6 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

Corn semolina, dried

Corn100 g

Protein8.8 g 8.8 g

Fat1.1 g 1.1 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy350 kcal 350 kcal

Protein−3.2 g

Fat−0.2 g

Vitamin Dequal

Omega-3equal

Energy+6 kcal

Wheat flour, bakery, type 550

Flour and starch100 g

Protein12 g 12 g

Fat1.3 g 1.3 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy344 kcal 344 kcal

Highest zinc content

Wheat flour, bakery, type 550 contains 0.7 mg more zinc per 100 g.

Highest phosphorus content

Wheat flour, bakery, type 550 contains 47 mg more phosphorus per 100 g.

Highest protein content

Wheat flour, bakery, type 550 contains 3.2 g more protein per 100 g.

Full comparison, nutrient by nutrient

Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.

Per 100 g	Corn semolina, dried	Wheat flour, bakery, type 550
Macronutrients
Energy	350 kcal	344 kcal
Protein	8.8 g	12 g
Fat	1.1 g	1.3 g
of which saturated fat	0.1 g	0.3 g
of which polyunsaturated	0.4 g	0.7 g
of which omega-3	0 g	0 g
Carbohydrates	73.8 g	69.5 g
of which sugars	1.5 g	0.3 g
Dietary fibre	5 g	3.2 g
Water	11 g	15.1 g
Alcohol	0 g	0 g
Minerals
Calcium	4 mg	11 mg
Iron	1 mg	1.5 mg
Magnesium	20 mg	34 mg
Phosphorus	73 mg	120 mg
Potassium	80 mg	180 mg
Sodium	1 mg	2 mg
Zinc	0.4 mg	1.1 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	5 µg	16 µg

Corn semolina, dried vs Wheat flour, bakery, type 550: nutrition comparison

Corn semolina, dried

Wheat flour, bakery, type 550

Full comparison, nutrient by nutrient

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