Which food has less impact on blood sugar?
Whole Wheat Flour
LidlAll Purpose Unbleached Flour
Jog Distribution, Inc.Comparing Key Nutrients
| Nutrient | Whole Wheat ... | All Purpose ... |
|---|---|---|
| Carbs | 21.0g | 23.0g |
| Sugars | 1.0g | 1.0g |
| Fiber | 3.0g | 1.0g |
| Protein | 4.0g | 3.0g |
| Fat | 0.5g | 0.0g |
Estimated Blood Sugar Response
Whole Wheat Flour vs All Purpose Unbleached Flour comparison: All Purpose Unbleached Flour has a high blood sugar impact (BSI 43.2) while Whole Wheat Flour has high impact (BSI 35.0). All Purpose Unbleached Flour contains 2.0g more carbs per serving, Whole Wheat Flour provides 2.0g more fiber. Consider Whole Wheat Flour for better blood sugar control.
Medical Disclaimer: This data is an estimate intended for educational purposes only. Individual responses to foods may vary significantly. Always consult with your healthcare provider for medical advice related to your specific condition.
Whole Wheat Flour
All Purpose Unbleached Flour
Community Blood Sugar Responses
Real people share how these foods actually affected their blood sugar levels. Click to add your own experience.
Nutritional Labels
This section compares the nutritional labels of the two foods.
Whole Wheat Flour
Serving size 30.0 Gg
% Daily Value*
* 17.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
WHOLE WHEAT FLOUR.
All Purpose Unbleached Flour
Serving size 31.0 GRMg
% Daily Value*
* 21.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:
UNBLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Whole Wheat Flour
Minerals
All Purpose Unbleached...
Vitamins
Minerals
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Whole Wheat Flour Tags
All Purpose Unbleached Flour Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
Report Data Issues for Whole Wheat Flour
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Report Data Issues for All Purpose Unbleached Flour
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
The key difference is in their blood sugar impact: Whole Wheat Flour has a BSI of 35.0 while All Purpose Unbleached Flour has a BSI of 43.2. Whole Wheat Flour has the lower blood sugar impact, making it potentially better for blood glucose management.
Whole Wheat Flour appears to be the better choice for diabetics with a lower BSI score of 35.0. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Whole Wheat Flour contains 70.0g of carbohydrates per 100g, while All Purpose Unbleached Flour contains 74.2g per 100g. Whole Wheat Flour has 4.2g fewer carbs, which may result in less blood sugar impact.
Whole Wheat Flour provides 10.0g of fiber per 100g, compared to 3.2g in All Purpose Unbleached Flour. Whole Wheat Flour provides 6.8g more fiber, which can help slow glucose absorption.
Use this comparison to make informed substitutions in your meals. The food with the lower BSI score will generally have less impact on your blood sugar. Consider pairing higher-impact foods with protein or fiber to help moderate blood glucose response.
Yes! Use our comparison tool to explore other foods in similar categories. You can also browse the flours & corn meal category to find more alternatives and make additional comparisons.