Grain
Flour
Wheat flour is the milled powder used for baking, dredging, batters, and thickening—behaviour depends on starch, protein, and how finely it is ground. Wheat is known for gluten-forming cereal for bread and pasta, and the flour carries that into doughs and batters. Measure by weight when precision matters; hydrate carefully and cook raw flour tastes out of sauces. Store airtight and cool if the flour is wholemeal or oily.
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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 2.54 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.47 g
- Polyunsaturated Fat 1.23 g
- Cholesterol 0 mg
- Sodium 5.28 mg
- Salt 0.01 g
- Total Carbohydrate 68.3 g
- Dietary Fibre 4.31 g
- Total Sugars 0.97 g
- Complex / starch 68.2 g
- Protein 9.43 g
- Water 10.4 g
- Energy 342 kcal
- Water 10.4 g
- Carbohydrates 68.3 g
- Protein 9.43 g
- Fat 2.54 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.47 g
- Polyunsaturated Fat 1.23 g
- Omega-3 0.12 g
- Vitamins 51.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.44 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 24.6 µg
- Vitamin C 2 mg
- Vitamin E 0.93 mg
- Vitamin K 2.3 µg
- Minerals 263 mg
- Major Minerals 261 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: 0.09 · vitamin-b3-niacin: 3.44 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 24.6 · vitamin-e: 0.93 · vitamin-k: 2.3 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Markets sold wheat as separate flour forms so cooks could match prep to the dish.
Retail packing made flour of wheat a familiar labelled product.
Food service portioned flour of wheat for consistent yield.