Wheat flour, white, bread, enriched
* 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 | 68% | |
| Riboflavin | 0.5 MG | 39% | |
| Niacin | 7.6 MG | 47% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 183 UG | 46% | |
| Choline, total | 10.4 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 15 MG | 1% | |
| Iron, Fe | 4.4 MG | 25% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 97 MG | 8% | |
| Potassium, K | 100 MG | 2% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.9 MG | 8% | |
| Copper, Cu | 0.2 MG | 20% | |
| Manganese, Mn | 0.8 MG | 34% | |
| Selenium, Se | 39.7 UG | 72% |
Nutrition Highlights
- Good source of protein with 12.0g per 100g.
- Very low in fat (1.7g per 100g).
- Good source of Iron, Fe (25% DV).
- Good source of Copper, Cu (20% DV).
- Good source of Manganese, Mn (34% DV).
- Rich source of Selenium, Se (72% of Daily Value per 100g).
About Wheat flour, white, bread, enriched
Wheat flour, white, bread, enriched is a refined flour made from wheat that has been milled to remove the bran and germ, leaving only the endosperm. This process gives it a fine, powdery texture and a longer shelf life compared to whole wheat flour. It is commonly used in baking, especially for bread, pastries, and other baked goods that require a light and airy texture. The enrichment process adds back certain nutrients that are lost during milling, such as iron, B vitamins, and sometimes folic acid, making it a more nutritionally balanced option than un-enriched white flour.
Nutritionally, this flour is a good source of carbohydrates, providing energy for the body. It also contains a moderate amount of protein, which is essential for muscle repair and growth. However, it is relatively low in fiber compared to whole wheat flour, which may be a consideration for those looking to increase their fiber intake. The fat content is minimal, making it a low-fat option for baking. Common uses include making bread, rolls, pizza dough, and pastries, where its fine texture and ability to rise well are highly valued. For those with specific dietary needs, it’s important to note that this flour is not suitable for those with gluten intolerance or celiac disease.
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