Wheat flour, white, all-purpose, enriched, calcium-fortified
* 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.8 MG | 65% | |
| Riboflavin | 0.5 MG | 38% | |
| Niacin | 5.9 MG | 37% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 183 UG | 46% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 252 MG | 19% | |
| Iron, Fe | 4.6 MG | 26% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 108 MG | 9% | |
| Potassium, K | 107 MG | 2% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.7 MG | 6% | |
| Copper, Cu | 0.1 MG | 16% | |
| Manganese, Mn | 0.7 MG | 30% |
Nutrition Highlights
- Good source of protein with 10.3g per 100g.
- Very low in fat (1.0g per 100g).
- Good source of dietary fiber (2.7g per 100g).
- Good source of Iron, Fe (26% DV).
- Good source of Manganese, Mn (30% DV).
- Rich source of Thiamin (65% of Daily Value per 100g).
About Wheat flour, white, all-purpose, enriched, calcium-fortified
A fine, powdery ingredient milled from wheat grains, this versatile staple serves as the foundation for countless baked goods and culinary preparations. The milling process removes the bran and germ, resulting in a light texture and neutral flavor that makes it ideal for everything from breads and pastries to sauces and coatings. The enrichment process adds back certain nutrients lost during milling, including iron and B vitamins, while calcium fortification provides an additional mineral boost not typically found in standard varieties.
Nutritionally, this ingredient offers a concentrated source of carbohydrates for energy, along with moderate protein content that, while not complete, contributes to daily intake. The minimal fat content and absence of cholesterol make it suitable for various dietary patterns. However, its relatively low fiber content compared to whole grain alternatives means it's digested more quickly, potentially affecting blood sugar levels. The added calcium provides approximately 15-20% of daily needs per typical serving, making it a useful contributor to bone health when incorporated into a balanced diet. Common applications include baking breads, cakes, and cookies; thickening soups and sauces; creating roux for gravies; and providing structure for pasta and noodles.
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