Wheat flour, white, cake, 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 | 0.9 MG | 74% | |
| Riboflavin | 0.4 MG | 33% | |
| Niacin | 6.8 MG | 42% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 186 UG | 47% | |
| Choline, total | 10.4 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 7.3 MG | 41% | |
| Magnesium, Mg | 16 MG | 4% | |
| Phosphorus, P | 85 MG | 7% | |
| Potassium, K | 105 MG | 2% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.6 MG | 6% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.6 MG | 28% | |
| Selenium, Se | 4.9 UG | 9% |
Nutrition Highlights
- Very low in fat (0.9g per 100g).
- Good source of Iron, Fe (41% DV).
- Good source of Manganese, Mn (28% DV).
- Rich source of Thiamin (74% of Daily Value per 100g).
- Good source of Riboflavin (33% DV).
- Good source of Niacin (42% DV).
About Wheat flour, white, cake, enriched
This finely milled flour is made from soft wheat and has a lower protein content than all-purpose or bread flour, which gives baked goods a tender, delicate crumb. Because it's enriched, it has added nutrients like iron and B vitamins to replace those lost during processing. It's very low in fat and fiber, and its high carbohydrate content makes it a quick source of energy, though it's not as filling or nutrient-dense as whole grain options. For those managing blood sugar, its refined nature means it can cause a faster rise in glucose levels compared to whole wheat flours.
It's a go-to choice for light, airy cakes, cupcakes, and pastries where a soft texture is key. It's also used in some cookie recipes, quick breads, and even as a thickener in sauces when a smooth consistency is desired. Because of its fine texture, it blends easily into batters and doughs, but it's not ideal for yeast breads, which benefit from higher-protein flours that develop more gluten. Those seeking more fiber and micronutrients may want to blend it with whole grain flours or use it selectively in recipes where its unique texture is essential.
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