Wheat flours, bread, 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 | 0.1 MG | 7% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 1 MG | 6% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 33 UG | 8% | |
| Choline, total | 10.4 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 15 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 97 MG | 8% | |
| Potassium, K | 100 MG | 2% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.9 MG | 8% | |
| Copper, Cu | 0.2 MG | 20% | |
| Manganese, Mn | 0.8 MG | 34% | |
| Selenium, Se | 39.7 UG | 72% |
Nutrition Highlights
- Good source of protein with 12.0g per 100g.
- Very low in fat (1.7g per 100g).
- Good source of Copper, Cu (20% DV).
- Good source of Manganese, Mn (34% DV).
- Rich source of Selenium, Se (72% of Daily Value per 100g).
About Wheat flours, bread, unenriched
Wheat flour is a finely ground powder made from wheat grains, primarily used as a staple ingredient in baking and cooking. Bread flour, a specific type of wheat flour, is milled from hard wheat varieties and contains a higher protein content, which contributes to the development of gluten. This gluten network gives bread its characteristic chewy texture and allows it to rise properly during baking. Unenriched wheat flour retains its natural nutrient profile without the addition of synthetic vitamins or minerals, making it a whole food option for those who prefer minimally processed ingredients.
Nutritionally, wheat flour provides a good source of carbohydrates, which serve as the body's primary energy source. It also contains a moderate amount of protein, essential for muscle repair and growth, as well as small amounts of healthy fats. The fiber content, though not high, supports digestive health and helps maintain steady blood sugar levels. Wheat flour is versatile in the kitchen, commonly used to make bread, rolls, pizza dough, and pastries. It can also be used as a thickening agent in sauces or as a coating for fried foods. For those with gluten sensitivities or celiac disease, alternative flours such as almond or rice flour may be more suitable.
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