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Wheat flour, bakery, type 550 vs Spätzle flour: nutrition comparison

Per 100 g: 344 kcal for Wheat flour, bakery, type 550, versus 347 kcal for Spätzle flour, a difference of 3 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.

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

Protein−0.9 g

Fat−0.2 g

Vitamin Dequal

Omega-3equal

Energy−3 kcal

Spätzle flour

Flour and starch100 g

Protein12.9 g 12.9 g

Fat1.5 g 1.5 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy347 kcal 347 kcal

Highest folate content

Spätzle flour contains 23 µg more folate per 100 g.

Highest iron content

Spätzle flour contains 0.7 mg more iron per 100 g.

Highest zinc content

Spätzle flour contains 0.4 mg more zinc 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	Wheat flour, bakery, type 550	Spätzle flour
Macronutrients
Energy	344 kcal	347 kcal
Protein	12 g	12.9 g
Fat	1.3 g	1.5 g
of which saturated fat	0.3 g	0.2 g
of which polyunsaturated	0.7 g	0.5 g
of which omega-3	0 g	0 g
Carbohydrates	69.5 g	67.6 g
of which sugars	0.3 g	1.4 g
Dietary fibre	3.2 g	5.7 g
Water	15.1 g	13.2 g
Alcohol	0 g	0 g
Minerals
Calcium	11 mg	19 mg
Iron	1.5 mg	2.2 mg
Magnesium	34 mg	46 mg
Phosphorus	120 mg	140 mg
Potassium	180 mg	200 mg
Sodium	2 mg	2 mg
Zinc	1.1 mg	1.5 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	16 µg	39 µg

Wheat flour, bakery, type 550 vs Spätzle flour: nutrition comparison

Wheat flour, bakery, type 550

Spätzle flour

Full comparison, nutrient by nutrient

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