Wheat flour, white (industrial), 9% 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 | 4% | |
| 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 | 20 MG | 5% | |
| Phosphorus, P | 85 MG | 7% | |
| Potassium, K | 131 MG | 3% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.9 MG | 9% | |
| Copper, Cu | 0.2 MG | 18% | |
| Manganese, Mn | 0.6 MG | 27% | |
| Selenium, Se | 11.4 UG | 21% |
Nutrition Highlights
- Very low in fat (1.4g per 100g).
- Good source of Manganese, Mn (27% DV).
- Good source of Selenium, Se (21% DV).
About Wheat flour, white (industrial), 9% protein, bleached, unenriched
This finely milled powder is made from wheat grains that have been stripped of their bran and germ, leaving only the starchy endosperm. The industrial processing involves bleaching agents to achieve a bright white color and improve texture, resulting in a product with a smooth, fine consistency. With a moderate protein content of 9%, it produces less gluten than higher-protein bread flours, making it ideal for tender baked goods like cakes, pastries, and delicate cookies. The bleaching process also affects the flour's ability to absorb liquids and develop structure, which is why it's often preferred for recipes requiring a soft, fine crumb.
Nutritionally, this flour is primarily a source of carbohydrates, providing quick energy through its high starch content. However, the removal of bran and germ means it lacks the fiber, vitamins, and minerals found in whole wheat flour. Without enrichment, it contains minimal B vitamins and iron compared to enriched white flours. The low fiber content (2.4g per 100g) means it's digested more quickly, which can cause faster blood sugar spikes. Common culinary uses include making cakes, pie crusts, biscuits, and as a thickening agent for sauces and gravies. Its neutral flavor and fine texture make it versatile for recipes where a tender, delicate result is desired rather than hearty, chewy textures.
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