USDA-derived comparison
Wholegrain Bread vs Plain Flour
Wholegrain Bread leads for Phosphorus, Magnesium and Fiber; Plain Flour answers with Folate, Vitamin B1 and Iron.
Who each is for: Choose wholegrain Bread for phosphorus and magnesium. Choose plain Flour for folate and vitamin B1.
Reviewed 20 July 2026. Generic food data per 100g; brands and preparation vary.
Wholegrain Bread
Typical serving: 1 slice (40g)
17/100
Plain Flour
Typical serving: 1/4 cup (30g)
21/100
Side by side, per 100g
The stronger number is highlighted, honestly: higher wins for aim-for nutrients, lower wins for stay-under ones like saturated fat and sodium.
| Nutrient | Wholegrain Bread | Plain Flour |
|---|---|---|
| Calories | 247 kcal | 364 kcal |
| Protein | 13 g | 10 g |
| Carbs | 41 g | 76 g |
| Fat | 3 g | 1 g |
| Fiber | 6 g | 3 g |
| Sat fat | 1 g | 0 g |
| Sodium | 450 mg | 2 mg |
| Potassium | 250 mg | 107 mg |
| Calcium | 107 mg | 15 mg |
| Iron | 2.4 mg | 4.6 mg |
| Magnesium | 76 mg | 22 mg |
| Zinc | 1.8 mg | 0.7 mg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Folate | 42 µg | 183 µg |
Servings differ: 1 slice of wholegrain bread is about 40g, 1/4 cup of plain flour about 30g. Scale accordingly before deciding anything on the 100g basis alone.
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