Wheat flour, white (industrial), 10% protein, unbleached, 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 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 | 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, unbleached, enriched
This finely milled powder is made from the endosperm of wheat grains, with the bran and germ removed, resulting in a light color and fine texture. It is commonly enriched with vitamins and minerals such as iron and B vitamins to replace nutrients lost during processing. With a moderate protein content of 10%, it produces a tender crumb in baked goods, making it ideal for cakes, pastries, and biscuits where a soft texture is desired. Its high carbohydrate content provides a quick source of energy, while its low fiber content means it is less filling than whole grain alternatives. Because it is unbleached, it avoids the chemical processing associated with some refined flours, though it still lacks the full spectrum of nutrients found in whole wheat flour. In cooking, it is versatile and widely used for making doughs, batters, and as a thickening agent in sauces and gravies. However, those seeking higher fiber or protein may prefer whole grain or alternative flours.
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