Whole-wheat flour vs Soft Tofu: What’s The Difference?

Although whole-wheat flour and soft tofu belong to different food groups, while whole-wheat flour belong is a grain, and soft tofu belong to legumes food group, and it’s not that common to compare foods from different groups, people are often interested in these comparisons as well.

That’s why we decided to create an in-depth article that compares whole-wheat flour and soft tofu, their nutritional values, similarities, differences, macronutrients, and micronutrients – vitamins and minerals.

Generally speaking, foods from grains and legume food groups are both high in carbs and protein and valuable addition to a plant-based diet.

Now, let’s see how whole-wheat flour and soft tofu compare specifically.

Whole-wheat flour

Whole-grain wheat flour (Triticum aestivum) is made by grinding the entire wheat kernel into a fine powder. It is considered a whole grain because it contains all three parts of the wheat kernel: the bran, germ, and endosperm.

It is a good source of dietary fibers, vitamins, minerals, and antioxidants, including B vitamins, iron, zinc, and magnesium. It also contains antioxidants such as phenolic acids and flavonoids that have been linked to various health benefits, including improved heart health and blood sugar control.

Whole-grain wheat flour is commonly used in baking bread, pastries, and other baked goods and can also be used as a thickener for soups and sauces. It is a healthier option than refined flour as it retains all the nutrients from the wheat kernel and provides more fiber.

Whole-wheat flour is an excellent source of Vitamin B1 (Thiamine), and Vitamin B3 (Niacin).

It also contains a good amount of Vitamin B2 (Riboflavin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate) and some Vitamin E.

Soft Tofu

Soft tofu, also known as silken tofu or Japanese-style tofu, is a type of tofu with a softer, more delicate texture than regular tofu.

In comparison to regular tofu, which has a firmer, more dense texture and a pale, beige color, soft tofu has a high moisture content and a creamy, smooth texture, and a pale white or yellow color.

It also has a milder, slightly sweeter taste than regular tofu.

Soft tofu is often used as a substitute for dairy products in recipes such as smoothies, dips, and sauces, and can also be used in soups and stir-fries.

In terms of nutritional value, both soft and regular tofu are good sources of protein, fiber, and several important nutrients, including iron, potassium, and B vitamins.

It has been shown to have a number of potential health benefits, including lower cholesterol levels and improved blood sugar control.

Soft Tofu is not an excellent source of any particular vitamin.

However, it also contains a good amount of Vitamin B9 (Folate) and some Vitamin B1 (Thiamine).

Whole-wheat flour vs Soft Tofu Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing whole-wheat flour vs soft tofu.

This comparison will start by comparing the caloric value of whole-wheat flour and soft tofu and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Whole-wheat flour vs Soft Tofu Calories

Most calories in raw grains and legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.

Comparing soft tofu vs whole-wheat flour for weight loss, soft tofu is slightly lower in calories, with 61 calories per 100 grams, compared to 340 calories per 100 grams of whole-wheat flour.

However, both whole-wheat flour and soft tofu can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Whole-wheat flour vs Soft Tofu Protein

Legumes and most legume products, including whole-wheat flour and soft tofu, are important sources of plant-based protein.

Whole-wheat flour offers around 46% more protein than soft tofu.

Whole-wheat flour has 13.2 grams of protein per 100 grams, while soft tofu has 7.2 grams of protein per 100 grams.

Whole-wheat flour vs Soft Tofu Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in whole-wheat flour and soft tofu.

The total amount of carbohydrates is around 98% higher in whole-wheat flour than in soft tofu. It have 72 grams per 100 grams, compared to 1.2 grams in soft tofu.

There’s less sugar in whole-wheat flour than in soft tofu, 50% precisely.

One handful of whole-wheat flour (28 grams) contains 0.1 grams of sugar, while the same amount of soft tofu contains 0.2 grams.

Lastly, let’s take a look at the dietary fiber in whole-wheat flour and soft tofu.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 3 grams of fiber per portion, whole-wheat flour is a better source of fiber than soft tofu which whole-wheat flour offers 0.1 grams per portion.

Whole-wheat flour vs Soft Tofu Fats

Like most other grains and legumes, with the exception of lupins and peanuts, whole-wheat flour and soft tofu are low in fat.

Fats in whole-wheat flour and soft tofu are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in whole-wheat flour and soft tofu:

• Whole-wheat flour: 2.5 grams per 100 grams
• Soft Tofu: 3.7 per 100 grams

Speaking of saturated fats, whole-wheat flour is 20% lower in saturated fats.

Whole-wheat flour and soft tofu contain 0.4 grams and 0.5 grams of saturated fat per 100 grams, respectively.

Whole-wheat flour vs Soft Tofu Vitamins Content

This section will discuss the vitamin content of whole-wheat flour and soft tofu.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Whole-wheat flour has a higher amount of vitamin C, and vitamin K.

However, soft tofu has a higher amount of vitamin A, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), and vitamin E.

Whole-wheat flour and soft tofu contain the same amount of vitamin D, vitamin B9 (Folate), and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins whole-wheat flour and soft tofu contain side by side, so you can easily compare them.

Whole-wheat flour vs Soft Tofu Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the whole-wheat flour and soft tofu comparison focuses on their mineral content.

Whole-wheat flour is a better source of calcium, and sodium than soft tofu.

On the other hand, soft tofu is a higher amount of copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc.

Whole-wheat flour and soft tofu contain the same amount of fluoride.

Check out the table below to learn how whole-wheat flour and soft tofu compare when it comes to mineral content.

The Final Word

Whole-wheat flour and soft tofu are highly nutritious and a great addition to a plant-based diet.

Both whole-wheat flour and soft tofu are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in grains and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.

Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.

Legumes and grains are a versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.