Wheat flour, white (industrial), 13% 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 | 3% | |
| 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 | 24 MG | 2% | |
| Iron, Fe | 5.1 MG | 28% | |
| Magnesium, Mg | 35 MG | 8% | |
| Phosphorus, P | 119 MG | 10% | |
| Potassium, K | 128 MG | 3% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 1.6 MG | 15% | |
| Copper, Cu | 0.2 MG | 21% | |
| Manganese, Mn | 0.6 MG | 27% | |
| Selenium, Se | 26.2 UG | 48% |
Nutrition Highlights
- Good source of protein with 13.1g per 100g.
- Very low in fat (1.4g per 100g).
- Good source of Iron, Fe (28% DV).
- Good source of Copper, Cu (21% DV).
- Good source of Manganese, Mn (27% DV).
- Good source of Selenium, Se (48% DV).
About Wheat flour, white (industrial), 13% protein, bleached, enriched
Wheat flour is a finely ground powder made from wheat grains, with the bran and germ removed during processing. This particular variety is industrially produced with a protein content of 13%, which is slightly higher than standard all-purpose flour. The bleaching process gives it a whiter appearance and finer texture, while enrichment adds back some nutrients lost during milling, such as iron and B vitamins. With 362 calories per 100 grams, it's primarily a source of carbohydrates (72.2g) and provides a moderate amount of protein (13.1g) for a grain product.
This flour is versatile in the kitchen and commonly used for baking breads, pastries, and other baked goods where a light, soft texture is desired. Its higher protein content compared to cake flour gives it good structure-building properties, making it suitable for items like dinner rolls, pizza crusts, and quick breads. The enrichment process helps restore some of the nutritional value lost during processing, though it still lacks the fiber and micronutrients found in whole grain flours. When using this flour in recipes, it's important to note that its fine texture and lack of bran can result in a more tender crumb compared to whole wheat alternatives.
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