Lets compare vitamin content per 100 grams of Enriched Bleached 15% Protein White (industrial) Wheat Flour vs Whole Soft Wheat Flour:
Enriched Bleached 15% Protein White (industrial) Wheat Flour has 2.5 times more Vitamin B1, 2.4 times more Vitamin B2 and 6.1 times more Vitamin B9 than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 2.4 times more Vitamin B5, 4.2 times more Vitamin B6, 10.6 times more Vitamin E and 6.3 times more Vitamin K than Enriched Bleached 15% Protein White (industrial) Wheat Flour.
Both Enriched Bleached 15% Protein White (industrial) Wheat Flour and Soft Wheat Whole Grain Flour have similar amounts of Vitamin B3 per 100 g.
Both Enriched Bleached 15% Protein White (industrial) Wheat Flour as well as Soft Wheat Whole Grain Flour have insufficient amounts of Vitamin A, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Enriched Bleached 15% Protein White (industrial) Wheat Flour vs Whole Soft Wheat Flour:
Enriched Bleached 15% Protein White (industrial) Wheat Flour has 1.4 times more Iron and 2.2 times more Selenium than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 1.9 times more Calcium, 2.4 times more Copper, 3.1 times more Magnesium, 6 times more Manganese, 2.5 times more Phosphorus, 3.3 times more Potassium and 2.6 times more Zinc than Enriched Bleached 15% Protein White (industrial) Wheat Flour.
Comparison of macro-nutrients per 100 grams:
Enriched Bleached 15% Protein White (industrial) Wheat Flour has 1.6 times more Protein than Soft Wheat Whole Grain Flour.
While Soft Wheat Whole Grain Flour contains 1.4 times more Fat, 1.6 times more Saturated Fat and 5.5 times more Fiber than Enriched Bleached 15% Protein White (industrial) Wheat Flour.
Both Enriched Bleached 15% Protein White (industrial) Wheat Flour and Soft Wheat Whole Grain Flour have similar amounts of Energy, Carbohydrate and Sugars per 100 g.
Both Enriched Bleached 15% Protein White (industrial) Wheat Flour as well as Soft Wheat Whole Grain Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 100 g.