Know what’s on your plate
All-purpose white wheat flour
Calories & nutrition facts
enriched, unbleached
Nutrition facts
Per 100 g% DV- Calories 364 kcal —
- Protein 10 g 21%
- Carbohydrate 74 g 27%
- Fat 1 g 1%
- Saturated fat 0.2 g 1%
- Fibre 2.7 g 10%
- Sugars 0.3 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.23 mg 2%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.79 mg 65%
- Riboflavin (B2) 0.49 mg 38%
- Niacin (B3) 5.9 mg 37%
- Pantothenic acid (B5) 0.44 mg 9%
- Vitamin B6 0.04 mg 3%
- Folate (B9) 183 µg 46%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 15 mg 1%
- Iron 4.6 mg 26%
- Magnesium 22 mg 5%
- Phosphorus 108 mg 9%
- Potassium 107 mg 2%
- Zinc 0.7 mg 6%
- Copper 0.14 mg 16%
- Manganese 0.68 mg 30%
- Selenium 33.9 µg 62%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 364 | 10 g | 74 g | 1 g |
| 1 × cup | 125 g | 455 | 13 g | 92 g | 1.2 g |
| 2 × cup | 250 g | 910 | 26 g | 184 g | 2.5 g |
| ½ × cup | 62.5 g | 228 | 6.5 g | 46 g | 0.6 g |
| 3 × cup | 375 g | 1365 | 39 g | 276 g | 3.7 g |
| 4 × cup | 500 g | 1820 | 52 g | 368 g | 4.9 g |
Similar foods
- Self-rising all-purpose white wheat flourenriched354 kcal / 100 g
- White wheat flourindustrial, 9% protein, bleached, enriched367 kcal / 100 g
- Bread white wheat flourenriched361 kcal / 100 g
- Cake white wheat flourenriched362 kcal / 100 g
- Tortilla mix white wheat flourenriched405 kcal / 100 g
- Soft plain white wheat flour352 kcal / 100 g
- Plain white wheat flourwhite, plain353 kcal / 100 g
- Cake flourwhite wheat368 kcal / 100 g
- White rice flour366 kcal / 100 g
- Soft whole grain wheat flour332 kcal / 100 g
Questions about All-purpose white wheat flour
Can you use all-purpose flour instead of self-raising flour?
Yes, but add a raising agent: for each 150 g of all-purpose flour, whisk in 2 teaspoons of baking powder. Self-raising flour also contains salt, so leave out or reduce any salt in the recipe.
How do you stop lumps forming when you make a white sauce with flour?
Melt butter over a medium heat, stir in the flour and cook for about a minute. Take the pan off the heat and whisk in the milk a little at a time; return it to the heat and stir until smooth and thick.
How should you store all-purpose flour?
Keep it in an airtight container in a cool, dry cupboard, away from strong-smelling foods. For longer storage, freeze it in a sealed bag; bring it back to room temperature before baking so it does not chill the other ingredients.
What can you make with all-purpose flour besides cakes?
It works for pancakes, shortcrust pastry, biscuits, batter for fish, and sauces such as béchamel. For a quick batter, whisk flour with cold water or milk until smooth, then coat the food just before frying.
What can you use instead of all-purpose flour in baking?
A gluten-free flour blend made for baking is the simplest swap; follow its packet guidance, as some blends need extra liquid or a binding ingredient. Ground almonds or rice flour do not behave like wheat flour, so they usually need a recipe written for them.
Is all-purpose flour the same as bread flour?
No. Bread flour generally has more protein, which helps bread dough form a stronger, stretchier structure; all-purpose flour is more versatile and suits many cakes, biscuits and sauces. You can use it for bread, but the loaf may be less chewy.
Is it safe to eat raw all-purpose flour?
No. Raw flour can contain harmful germs, so do not taste uncooked dough or batter. Bake or cook it fully before eating, and wash hands and utensils that have touched raw flour.
Why do some recipes tell you to sift all-purpose flour?
Sifting breaks up lumps and makes flour easier to mix evenly into delicate batters or icing. If the flour is already free of lumps, whisking it in a bowl usually does the job without a sieve.
Source: USDA FoodData Central 168936 · per 100 g · carbohydrate per EU label, fibre excluded
