Know what’s on your plate
White wheat flour
Calories & nutrition facts
industrial, 9% protein, bleached, enriched
Nutrition facts
Per 100 g% DV- Calories 367 kcal —
- Protein 8.9 g 18%
- Carbohydrate 77 g 28%
- Fat 1.4 g 2%
- Saturated fat 0.3 g 2%
- Sugars 0.5 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 0.05 mg 0%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.74 mg 61%
- Riboflavin (B2) 0.45 mg 34%
- Niacin (B3) 6 mg 37%
- Pantothenic acid (B5) 0.19 mg 4%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 170 µg 43%
- Vitamin B12 0 µg 0%
- Choline 10.4 mg 2%
Minerals
- Calcium 20 mg 2%
- Iron 5.1 mg 28%
- Magnesium 20 mg 5%
- Phosphorus 85 mg 7%
- Potassium 131 mg 3%
- Zinc 0.94 mg 9%
- Copper 0.17 mg 18%
- Manganese 0.63 mg 27%
- Selenium 11.4 µg 21%
Similar foods
- Bread white wheat flourenriched361 kcal / 100 g
- All purpose white wheat flourbleached364 kcal / 100 g
- Cake white wheat flourenriched362 kcal / 100 g
- Self-rising all-purpose white wheat flourenriched354 kcal / 100 g
- High protein white wheat flourwhite, high protein or bread making flour350 kcal / 100 g
- High gluten flourwhite wheat319 kcal / 100 g
- Cake flourwhite wheat368 kcal / 100 g
- White rice flour366 kcal / 100 g
- White and semi-white flouraverage345 kcal / 100 g
- Bread flourwhite wheat362 kcal / 100 g
Questions about White wheat flour
What is the difference between white wheat flour and plain flour?
“Plain flour” is the usual British name for white wheat flour with no raising agent added. It is not self-raising flour, which already contains a raising agent.
Can you use white wheat flour instead of self-raising flour?
Yes: for every 150 g of white wheat flour, whisk in 2 teaspoons of baking powder. This works for many cakes and scones, but follow the recipe if it specifies a particular raising agent or flour.
How do you stop lumps forming when you make a white sauce with white wheat flour?
Melt butter, stir in the flour and cook for about a minute, then gradually whisk in cold milk until smooth. Bring it to a gentle simmer and cook for 2–3 minutes, whisking, to remove the raw-flour taste.
How should you store white wheat flour?
Keep it in an airtight container in a cool, dry cupboard, away from strong-smelling foods. If you see insects, dampness or mould, discard the flour and clean the container and cupboard.
What is white wheat flour used for?
It is a versatile choice for cakes, biscuits, pancakes, pastry and sauces. In bread, it makes a lighter loaf than wholemeal flour; kneading develops its gluten and gives the dough structure.
Can you eat white wheat flour raw?
It is best not to eat raw flour or uncooked dough: flour is not ready-to-eat and can carry harmful bacteria. Cook baked goods thoroughly, and avoid tasting raw dough.
Does white wheat flour contain gluten?
Yes. Wheat flour contains gluten-forming proteins, which help bread dough stretch and hold its shape; it is unsuitable for people who need to avoid gluten.
Source: USDA FoodData Central 172016 · per 100 g · carbohydrate per EU label, fibre excluded
