Grain
Flour
Farro flour is milled emmer, einkorn, or spelt with sweet nutty flavour and less gluten strength than modern bread wheat. It browns well in pasta, flatbreads, and tender bakes. Replace part of wheat flour in cookies and pancakes; blend for yeast breads rather than using 100%. Whole-grain farro flour needs extra hydration. Freeze if used infrequently.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.35 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.13 g
- Cholesterol 0 mg
- Sodium 4.92 mg
- Salt 0.01 g
- Total Carbohydrate 69.5 g
- Dietary Fibre 4.01 g
- Total Sugars 1.02 g
- Complex / starch 67.5 g
- Protein 9.82 g
- Water 10.9 g
- Energy 368 kcal
- Water 10.9 g
- Carbohydrates 69.5 g
- Protein 9.82 g
- Fat 2.35 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.13 g
- Omega-3 0.11 g
- Vitamins 62.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 3.34 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 34.7 µg
- Vitamin C 2 mg
- Vitamin E 0.91 mg
- Vitamin K 2.3 µg
- Minerals 314 mg
- Major Minerals 313 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 3.34 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.29 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 34.7 · vitamin-e: 0.91 · vitamin-k: 2.3 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Industrial milling made flours a standard pantry derivative of grains and nuts.