Whole Wheat Flour vs. Eggplant

Nutrition comparison of Whole Wheat Flour and Eggplant


Ever wonder how your favorite foods stack up against each other in terms of nutrition?

We compared the nutritional contents of whole wheat flour versus eggplant (100g each) below using 2020 USDA and NIH data[1].

For a quick recap of significant nutrients and differences in whole wheat flour and eggplant:

  • Both whole wheat flour and eggplant are high in dietary fiber and potassium.
  • Whole wheat flour has more thiamin, riboflavin, niacin, pantothenic acid and Vitamin B6.
  • Whole wheat flour is a great source of protein.
  • Whole wheat flour is an excellent source of iron.
Detailed nutritional comparison of whole wheat flour and eggplant is analyzed below. You can also visualize the nutritional comparison for a custom portion or serving size and see how the nutrition compares.

USDA sources for nutritional information: Whole Wheat Flour (Wheat flour, whole-grain, soft wheat) and Eggplant (Eggplant, raw) . Have a correction or suggestions? Shoot us an email.


Image of Whole Wheat Flour src
Image of Eggplant src

Calories and Carbs

calories

Whole wheat flour is high in calories and eggplant has 92% less calories than whole wheat flour - whole wheat flour has 332 calories per 100 grams and eggplant has 25 calories.

For macronutrient ratios, whole wheat flour is similar to eggplant for protein, carbs and fat. Whole wheat flour has a macronutrient ratio of 11:84:5 and for eggplant, 14:82:4 for protein, carbohydrates and fat from calories.

Macro Ratios from Calories:

Whole Wheat Flour Eggplant
Protein 11% 14%
Carbohydrates 84% 82%
Fat 5% 4%
Alcohol ~ ~

carbohydrates

Whole wheat flour is high in carbohydrates and eggplant has 92% less carbohydrates than whole wheat flour - whole wheat flour has 74.5g of total carbs per 100 grams and eggplant has 5.9g of carbohydrates.

dietary fiber

Both whole wheat flour and eggplant are high in dietary fiber. Whole wheat flour has 337% more dietary fiber than eggplant - whole wheat flour has 13.1g of dietary fiber per 100 grams and eggplant has 3g of dietary fiber.

sugar

Whole wheat flour and eggplant contain similar amounts of sugar - whole wheat flour has 1g of sugar per 100 grams and eggplant has 3.5g of sugar.



Protein

protein

Whole wheat flour is a great source of protein and it has 881% more protein than eggplant - whole wheat flour has 9.6g of protein per 100 grams and eggplant has 0.98g of protein.

Fat

saturated fat

Both whole wheat flour and eggplant are low in saturated fat - whole wheat flour has 0.43g of saturated fat per 100 grams and eggplant has 0.03g of saturated fat.

Vitamins

Vitamin C

Eggplant has more Vitamin C than whole wheat flour - eggplant has 2.2mg of Vitamin C per 100 grams and whole wheat flour does not contain significant amounts.

Vitamin A

Eggplant and whole wheat flour contain similar amounts of Vitamin A - eggplant has 1ug of Vitamin A per 100 grams and whole wheat flour does not contain significant amounts.

Vitamin E

Whole wheat flour and eggplant contain similar amounts of Vitamin E - whole wheat flour has 0.53mg of Vitamin E per 100 grams and eggplant has 0.3mg of Vitamin E.

Vitamin K

Whole wheat flour and eggplant contain similar amounts of Vitamin K - whole wheat flour has 1.9ug of Vitamin K per 100 grams and eggplant has 3.5ug of Vitamin K.

The B Vitamins

Whole wheat flour has more thiamin, riboflavin, niacin, pantothenic acid and Vitamin B6. Both whole wheat flour and eggplant contain significant amounts of folate.

Whole Wheat Flour Eggplant
Thiamin 0.297 MG 0.039 MG
Riboflavin 0.188 MG 0.037 MG
Niacin 5.347 MG 0.649 MG
Pantothenic acid 1.011 MG 0.281 MG
Vitamin B6 0.191 MG 0.084 MG
Folate 28 UG 22 UG

Minerals

calcium

Whole wheat flour has 267% more calcium than eggplant - whole wheat flour has 33mg of calcium per 100 grams and eggplant has 9mg of calcium.

iron

Whole wheat flour is an excellent source of iron and it has 15 times more iron than eggplant - whole wheat flour has 3.7mg of iron per 100 grams and eggplant has 0.23mg of iron.

potassium

Both whole wheat flour and eggplant are high in potassium. Whole wheat flour has 72% more potassium than eggplant - whole wheat flour has 394mg of potassium per 100 grams and eggplant has 229mg of potassium.

Antioxidants and Phytonutrients

carotenoids

Carotenoids are micronutrients commonly found in plants and some animal products. An example is beta-carotene, the notable carotenoid which is a popular source of Vitamin A.[4][5]

For specific types of carotenoids, both whole wheat flour and eggplant contain small amounts of beta-carotene.

Whole Wheat Flour Eggplant
beta-carotene 5 UG 14 UG
lutein + zeaxanthin 220 UG 36 UG



Customize your serving size


The comparison below is by common portions, e.g. cups, packages. You can also see a more concrete comparison by weight at equal weight (by grams) comparison.

Note: The specific food items compared are: Whole Wheat Flour (Wheat flour, whole-grain, soft wheat) and Eggplant (Eggplant, raw) .

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