Wheat flour, white (industrial), 13% 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 | 0.4 MG | 8% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| 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 | 24 MG | 2% | |
| Iron, Fe | 1.3 MG | 7% | |
| 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 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, unenriched
This finely milled powder is a staple ingredient in countless baked goods and processed foods. With a protein content of 13%, it offers a moderate amount of gluten-forming potential, making it suitable for products that require some structure without the high elasticity of bread flour. The bleaching process gives it a bright white appearance and softer texture, though it also removes some of the natural nutrients found in whole wheat. Since it's unenriched, it lacks the added vitamins and minerals found in many commercial flours, making it less nutritionally complete than enriched varieties.
In the kitchen, this flour is commonly used for pastries, cakes, cookies, and as a thickener in sauces and gravies. Its fine texture and low fiber content produce tender, delicate baked goods with a soft crumb. However, its lack of enrichment means it doesn't contribute significant micronutrients to the diet. For those seeking more nutritional value, pairing it with whole grain flours or incorporating nutrient-dense ingredients can help balance its use in recipes. While it provides energy primarily through carbohydrates, it's important to consider its limited fiber and micronutrient content when planning a balanced diet.
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