Wheat flour, white (industrial), 10% protein, bleached, 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 | 0.7 MG | 61% | |
| Riboflavin | 0.4 MG | 34% | |
| Niacin | 6.0 MG | 37% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 170 UG | 43% | |
| Choline, total | 10.4 MG | 2% | |
| 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% | |
| Vitamin K (phylloquinone) | 0.3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 5.1 MG | 28% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 107 MG | 9% | |
| Potassium, K | 149 MG | 3% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.2 MG | 21% | |
| Manganese, Mn | 0.8 MG | 36% | |
| Selenium, Se | 14.6 UG | 27% |
Nutrition Highlights
- Very low in fat (1.5g per 100g).
- Good source of Iron, Fe (28% DV).
- Good source of Copper, Cu (21% DV).
- Good source of Manganese, Mn (36% DV).
- Good source of Selenium, Se (27% DV).
- Rich source of Thiamin (61% of Daily Value per 100g).
About Wheat flour, white (industrial), 10% protein, bleached, enriched
This finely milled powder is derived from wheat grains that have been processed to remove the bran and germ, leaving primarily the starchy endosperm. The industrial bleaching process gives it a bright white appearance and alters its protein structure, resulting in a lower gluten content compared to standard all-purpose flour. The enrichment process adds back certain nutrients like iron and B vitamins that were lost during milling, though it remains lower in fiber and minerals than whole grain alternatives.
With its light texture and neutral flavor, this flour is particularly well-suited for delicate baked goods that require a tender crumb, such as cakes, pastries, and some types of cookies. The lower protein content means it produces less gluten when mixed with liquid, which is ideal for recipes where a soft, fine texture is desired rather than chewiness. It's also commonly used as a thickening agent for sauces, gravies, and puddings due to its ability to create smooth, lump-free results when properly incorporated.
From a nutritional standpoint, this flour provides primarily carbohydrates for energy, along with some protein and minimal fat. The enrichment helps address certain micronutrient deficiencies that can occur in refined grain products, though it lacks the beneficial fiber, antioxidants, and trace minerals found in whole wheat flour. Those monitoring blood sugar levels or seeking higher fiber intake may want to consider whole grain alternatives or use this product in moderation as part of a varied diet.
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