Know what’s on your plate
Wheat flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 295 kcal —
- Protein 11 g 21%
- Carbohydrate 57 g 21%
- Fat 1.5 g 2%
- Saturated fat 0.4 g 2%
- Fibre 6 g 21%
- Sugars 1.1 g —
- Sodium 0 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1.3 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.43 mg 3%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.16 mg 14%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.37 mg 2%
- Pantothenic acid (B5) 0.35 mg 7%
- Vitamin B6 0.07 mg 4%
- Biotin (B7) 2.3 µg 8%
- Folate (B9) 30.6 µg 8%
- Vitamin B12 0 µg 0%
- Choline 10.4 mg 2%
Minerals
- Calcium 17.6 mg 1%
- Iron 1.2 mg 7%
- Magnesium 25.4 mg 6%
- Phosphorus 115 mg 9%
- Potassium 155 mg 3%
- Zinc 0.87 mg 8%
- Copper 0.13 mg 15%
- Manganese 0.69 mg 30%
- Selenium 4.2 µg 8%
- Iodine 1.4 µg 1%
Similar foods
- Whole wheat flour320 kcal / 100 g
- White wheat flourindustrial, 9% protein, bleached, enriched367 kcal / 100 g
- Whole-grain wheat flourincludes foods for usda's food distribution program340 kcal / 100 g
- Bread white wheat flourenriched361 kcal / 100 g
- Wheat flour tortilla296 kcal / 100 g
- Flour
- Wheat atta flour320 kcal / 100 g
- Bread flourwhite wheat362 kcal / 100 g
- Wheat bakers flour348 kcal / 100 g
- Cereal flour364 kcal / 100 g
Questions about Wheat flour
Which wheat flour should you use for bread?
Choose strong bread flour for a chewy, well-risen loaf: its higher protein content helps form a stretchy gluten network. Plain flour works for softer loaves, but the crumb may be less springy.
Can you use plain wheat flour instead of self-raising flour?
Yes. For each 150 g of plain flour, whisk in 2 teaspoons of baking powder, then use it as directed in the recipe. Don’t add extra raising agent if the recipe already includes it.
How do you stop wheat flour going lumpy in gravy or white sauce?
For a smooth sauce, mix the flour with melted butter over a low heat to make a paste, then whisk in the liquid gradually. Cook the paste for a minute or two before adding liquid to avoid a raw flour taste.
Should you sift wheat flour before baking?
Usually not: whisking it in the bowl breaks up small lumps and combines it with other dry ingredients. Sifting is useful when a recipe specifically calls for it, or when you want a very light sponge or fine-textured icing.
How should you store wheat flour?
Keep it in an airtight container in a cool, dry cupboard, away from strong-smelling foods. Wholemeal flour contains more of the wheat grain’s oils and can turn stale sooner, so use it promptly or keep it chilled for longer storage.
Can you taste raw wheat flour or eat raw dough?
No. Uncooked flour can carry harmful microbes, so don’t taste it or raw dough; cook baked goods thoroughly before eating. This applies even if the dough contains no eggs.
Can you use wheat flour to make fresh pasta?
Yes. Plain wheat flour makes tender pasta, while durum wheat flour gives a firmer, chewier bite. Make a well in the flour for the eggs, then knead until the dough feels smooth before rolling it thin.
What is the difference between wheat flour and wholemeal flour?
Wholemeal flour includes the bran and germ as well as the starchy centre of the grain, giving it a coarser texture and more fibre. It absorbs more liquid than refined wheat flour, so doughs and batters may need a little extra liquid.
Source: Frida (Denmark) 1301 · per 100 g · carbohydrate per EU label, fibre excluded
