Side-by-Side Comparison
Flours & Starches
Cornstarch (Pure Maize Starch) vs. Whole Wheat Flour (Graham)
Comparing 2 standards across 8 specifications. 8 key differences identified.
Comparing:
Cornstarch (Pure Maize Starch)
Whole Wheat Flour (Graham)
Cornstarch is pure refined endosperm starch from corn (Zea mays). Per 100g, it provides 381 kcal, 91.3g carbohydrates (0.9g fiber), 0.26g protein, and 0.05g fat, gelatinizing into a translucent gloss at 62°C–72°C.
Whole wheat flour is milled from 100% intact wheat kernels including endosperm, germ, and bran. Per 100g, it delivers 340 kcal, 72.0g carbohydrates (10.7g fiber), 13.2g protein, and 2.5g fat with rich B-vitamin density.
Specification Comparison Table
8 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
381 kcal | 340 kcal |
|
Protein / Gluten Potential
|
0.26 (Pure Starch) g | 13.2 (13.0–14.5%) g |
|
Carbohydrates
|
91.3 g | 72.0 g |
|
Dietary Fiber
|
0.9 g | 10.7 g |
|
Total Fat
|
0.05 g | 2.50 g |
|
Ash Content
|
0.09 % | 1.40 – 1.80 % |
|
Starch Gelatinization Temp
|
62 – 72 °C (144–162°F) | 60 – 68 °C |
|
Gluten Status
|
Naturally Gluten-Free | Contains Gluten |
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