wheat flour
Sign in to savepowder made from the grinding of wheat used for human consumption
Key facts
- Energy
- 1,418 kJ (339 kcal)
- Carbohydrates
- 72.57 g
- Sugars glucose
- 0.41 g 0.78 g
- Dietary fiber
- 12.2 g
- Fat
- 1.87 g
- Protein
- 13.70 g
- Vitamins
- Quantity Percentage of Daily Value</span>"}]]}'> %DV
- Thiamine b 1
- 37% 0.447 mg
- Riboflavin b 2
- 17% 0.215 mg
- Niacin b 3
- 40% 6.365 mg
- Pantothenic acid b 5
- 20% 1.008 mg
- Vitamin b 6
- 20% 0.341 mg
- Folate b 9
- 11% 44 μg
- Minerals
- Quantity Percentage of Daily Value</span>"}]]}'> %DV
- Calcium
- 3% 34 mg
- Iron
- 22% 3.88 mg
- Magnesium
- 33% 138 mg
- Manganese
- 165% 3.8 mg
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 31 products
- Energy
- 345 kcal
- Fat
- 1.2 g
- — of which saturates
- 0.2 g
- Carbohydrates
- 70.4 g
- — of which sugars
- 1.1 g
- Fibre
- 2.7 g
- Protein
- 10.8 g
- Salt
- 0 g
via Open Food Facts · ODbL
~15 min read
Encyclopedic overview
Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour, in the US, is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Excerpted from Wikipedia’s “wheat flour” article, available under the CC BY-SA 4.0 licence.