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GENERAL MILLS, Margarita Pizza Bakers Flour
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0.6 MG | 53% | |
| Riboflavin | 0.4 MG | 31% | |
| Niacin | 5.3 MG | 33% | |
| Folate, total | 292.8 UG | 73% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 16 MG | 1% | |
| Iron, Fe | 4.4 MG | 24% | |
| Potassium, K | 105 MG | 2% | |
| Sodium, Na | 1 MG | 0% |
Nutrition Highlights
- Good source of protein with 13.6g per 100g.
- Very low in fat (0g per 100g).
- Good source of dietary fiber (2.9g per 100g).
- Good source of Iron, Fe (24% DV).
- Rich source of Thiamin (53% of Daily Value per 100g).
- Good source of Riboflavin (31% DV).
About Margarita Pizza Bakers Flour
A bakers flour made from bleached wheat flour enriched with niacin, iron, thiamin mononitrate, riboflavin, and folic acid, plus potassium bromate for stronger dough. A 30 gram serving provides 339.2 calories, 13.6 grams protein, 0 grams fat, 71.2 grams carbs, and 2.9 grams fiber, typical numbers for a high protein pizza flour meant for commercial baking.
Ingredients
BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, POTASSIUM BROMATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Dietary Information
Margarita Pizza Bakers Flour is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in Margarita Pizza Bakers Flour include Folate, total (73% DV) , Thiamin (53% DV) , Niacin (33% DV) , Riboflavin (31% DV) , and Iron, Fe (24% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 339 calories per 100 grams, Margarita Pizza Bakers Flour gets 16% of its calories from protein, 84% from carbohydrates, and 0% from fat. This is moderately high, similar to many cooked grains and dairy products.
Compare GENERAL MILLS, Margarita Pizza Bakers Flour
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