Wheat flour, white (industrial), 11.5% 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 | 0.4 MG | 8% | |
| 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 | 30 MG | 7% | |
| Phosphorus, P | 112 MG | 9% | |
| Potassium, K | 138 MG | 3% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.8 MG | 8% | |
| Copper, Cu | 0.2 MG | 18% | |
| Manganese, Mn | 0.7 MG | 30% | |
| Selenium, Se | 27.5 UG | 50% |
Nutrition Highlights
- Good source of protein with 11.5g per 100g.
- Very low in fat (1.5g per 100g).
- Good source of Iron, Fe (28% DV).
- Good source of Manganese, Mn (30% DV).
- Rich source of Selenium, Se (50% of Daily Value per 100g).
- Rich source of Thiamin (61% of Daily Value per 100g).
About Wheat flour, white (industrial), 11.5% protein, bleached, enriched
This finely milled powder is derived from wheat grains that have been stripped of their bran and germ, leaving only the starchy endosperm. The industrial processing involves bleaching, which gives it a bright white appearance and softer texture. Enrichment restores some nutrients lost during milling, such as iron and B vitamins, though it lacks the full spectrum of nutrients found in whole wheat varieties. With 11.5% protein content, it falls into the medium-gluten category, making it versatile for various applications.
In the kitchen, this ingredient serves as a fundamental building block for countless recipes. Its refined nature allows it to create tender baked goods like cakes, pastries, and delicate cookies, where a soft crumb is desired. The relatively low fiber content and high carbohydrate density make it quick to digest, providing readily available energy. However, those monitoring blood sugar levels should be aware of its high glycemic index. Common uses extend beyond baking to include thickening sauces, breading for fried foods, and as a base for pasta when combined with other ingredients. While enriched with certain nutrients, it lacks the beneficial fiber, minerals, and phytonutrients present in whole grain alternatives.
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