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Wheat flour, bakery, type 550 vs Wheat flour, white, type 400: nutrition comparison

Per 100 g: 344 kcal for Wheat flour, bakery, type 550, versus 346 kcal for Wheat flour, white, type 400, a difference of 2 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+0.5 g

Fat+0.2 g

Vitamin Dequal

Omega-3equal

Energy−2 kcal

Wheat flour, white, type 400

Flour and starch100 g

Protein11.5 g 11.5 g

Fat1.1 g 1.1 g

Vitamin D0 µg 0 µg

Omega-30 g 0 g

Energy346 kcal 346 kcal

Highest phosphorus content

Wheat flour, bakery, type 550 contains 58 mg more phosphorus per 100 g.

Highest iron content

Wheat flour, bakery, type 550 contains 0.9 mg more iron per 100 g.

Highest folate content

Wheat flour, bakery, type 550 contains 6 µg more folate 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	Wheat flour, white, type 400
Macronutrients
Energy	344 kcal	346 kcal
Protein	12 g	11.5 g
Fat	1.3 g	1.1 g
of which saturated fat	0.3 g	0.3 g
of which polyunsaturated	0.7 g	0.6 g
of which omega-3	0 g	0 g
Carbohydrates	69.5 g	71 g
of which sugars	0.3 g	0.3 g
Dietary fibre	3.2 g	3.2 g
Water	15.1 g	12.5 g
Alcohol	0 g	0 g
Minerals
Calcium	11 mg	5 mg
Iron	1.5 mg	0.6 mg
Magnesium	34 mg	14 mg
Phosphorus	120 mg	62 mg
Potassium	180 mg	170 mg
Sodium	2 mg	2 mg
Zinc	1.1 mg	0.5 mg
Vitamins
Vitamin D	0 µg	0 µg
Vitamin B12	0 µg	0 µg
Vitamin C	0 mg	0 mg
Folate	16 µg	10 µg

Wheat flour, bakery, type 550 vs Wheat flour, white, type 400: nutrition comparison

Wheat flour, bakery, type 550

Wheat flour, white, type 400

Full comparison, nutrient by nutrient

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