Wheat flour, white (industrial), 10% protein, bleached, unenriched
* 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 | 0.2 MG | 16% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 1.2 MG | 7% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 31 UG | 8% | |
| 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 | 1.3 MG | 7% | |
| 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 Copper, Cu (21% DV).
- Good source of Manganese, Mn (36% DV).
- Good source of Selenium, Se (27% DV).
About Wheat flour, white (industrial), 10% protein, bleached, unenriched
This finely milled powder is derived from wheat grains that have been processed to remove the bran and germ, leaving only the starchy endosperm. The industrial bleaching process used in its production gives it a bright white color and softer texture, though it also removes many of the naturally occurring nutrients found in whole wheat. With a protein content of 10%, it falls on the lower end of the gluten-forming spectrum, making it ideal for tender baked goods like cakes, pastries, and delicate cookies.
While this flour provides a good source of energy through its high carbohydrate content, its nutritional profile is relatively limited compared to whole grain alternatives. The removal of bran and germ means it's lower in fiber, vitamins, and minerals. However, it can still be part of a balanced diet when used in moderation and combined with other nutrient-dense ingredients. Common culinary applications include making light, fluffy cakes, flaky pie crusts, and smooth sauces, where its fine texture and low protein content help achieve the desired consistency without developing too much gluten structure.
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