Lets compare vitamin content per 100 grams of Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Whole Sorghum Flour:
Unenriched Bleached 15% Protein White (industrial) Wheat Flour has 1.2 times more Vitamin B9 than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 1.7 times more Vitamin B1, 3.8 times more Vitamin B3, 1.3 times more Vitamin B5, 7.2 times more Vitamin B6, 10 times more Vitamin E and 21.3 times more Vitamin K than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour and Whole-grain Sorghum Flour have similar amounts of Vitamin B2 per 100 g.
Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour as well as Whole-grain Sorghum Flour have insufficient amounts of Vitamin A and Vitamin C in 100 g.
Comparing minerals per 100 grams for Unenriched Bleached 15% Protein White (industrial) Wheat Flour vs Whole Sorghum Flour:
Unenriched Bleached 15% Protein White (industrial) Wheat Flour has 1.4 times more Calcium and 2.3 times more Selenium than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 1.3 times more Copper, 2.5 times more Iron, 3.2 times more Magnesium, 2.2 times more Manganese, 2.2 times more Phosphorus, 2.7 times more Potassium and 1.4 times more Zinc than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
Comparison of macro-nutrients per 100 grams:
Unenriched Bleached 15% Protein White (industrial) Wheat Flour has 1.8 times more Protein than Whole-grain Sorghum Flour.
While Whole-grain Sorghum Flour contains 2.4 times more Fat, 1.9 times more Saturated Fat, 3.6 times more Omega 3, 1.9 times more Omega 6, 2.1 times more Sugars and 2.8 times more Fiber than Unenriched Bleached 15% Protein White (industrial) Wheat Flour.
Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour and Whole-grain Sorghum Flour have similar amounts of Energy and Carbohydrate per 100 g.
Both Unenriched Bleached 15% Protein White (industrial) Wheat Flour as well as Whole-grain Sorghum Flour have insufficient amounts of Fructose, Glucose and Sucrose in 100 g.