Side-by-Side Comparison
Flours & Starches
All-Purpose Wheat Flour vs. Almond Flour (Blanched)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
All-Purpose Wheat Flour
Almond Flour (Blanched)
All-purpose wheat flour is milled from a blend of hard and soft wheat endosperm. Per 100g, it provides 364 kcal, 76.3g carbohydrates (2.7g fiber), 10.3g protein (10–11.5% gluten potential), and 0.98g fat with an ash content of ~0.50%.
Almond flour is finely ground blanched, skinless almonds (Prunus dulcis). Per 100g, it provides 590 kcal, 52.5g healthy fats (3.8g saturated), 21.4g protein, and 18.7g carbohydrates (9.9g fiber / 8.8g net carbs) with zero gluten.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
364 kcal | 590 kcal |
|
Protein / Gluten Potential
|
10.3 (10–11.5%) g | 21.4 (0% Gluten) g |
|
Carbohydrates
|
76.3 g | 18.7 g |
|
Dietary Fiber
|
2.7 g | 9.9 g |
|
Total Fat
|
0.98 g | 52.5 g |
|
Ash Content
|
0.48 – 0.55 % | 2.90 – 3.20 % |
|
Starch Gelatinization Temp
|
60 – 65 °C | N/A (Non-Starch) |
|
Gluten Status
|
Contains Gluten (Gliadin/Glutenin) | Naturally Gluten-Free & Keto Low-Carb |
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