White Wheat Flour (Industrial, Bleached, Unenriched) – Nutritional Information
White wheat flour, commonly used in a wide variety of baked goods, serves as a key ingredient in countless recipes due to its versatile texture and ability to provide structure to doughs and batters. The bleached, unenriched variety undergoes a chemical whitening process that makes the flour finer and brighter in appearance, although it may lack the added nutrients found in enriched flours.
Nutritional Profile
| Nutrient | Amount per 100g |
|---|---|
| Energy | 362 kcal |
| Protein | 15.33 g |
| Total Fat | 1.41 g |
| Saturated Fat | 0.272 g |
| Carbohydrates | 69.88 g |
| Fiber | 2.4 g |
| Sugar | 0.92 g |
| Calcium | 17.0 mg |
| Iron | 1.26 mg |
| Magnesium | 38.0 mg |
| Phosphorus | 128.0 mg |
| Potassium | 120.0 mg |
| Sodium | 2.0 mg |
| Zinc | 1.16 mg |
| Copper | 0.195 mcg |
| Manganese | 0.569 mg |
| Selenium | 28.1 mcg |
| Vitamin C | 0.0 mg |
| Thiamine (B1) | 0.194 mg |
| Riboflavin (B2) | 0.072 mg |
| Niacin (B3) | 1.198 mg |
| Vitamin B6 | 0.045 mg |
| Folate | 31.0 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.05 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
- Gluten: Contains gluten, which is unsuitable for individuals with celiac disease or gluten sensitivities.
- Wheat: This product is derived from wheat, and may cause allergic reactions in individuals sensitive to wheat.
Dietary Preferences
- Vegetarian: Suitable for vegetarians.
- Vegan: Suitable for vegans, as it contains no animal-derived ingredients.
- Non-GMO: The flour is typically sourced from non-GMO wheat, but verification is advised.
- Kosher: Depending on certification, this flour may meet kosher dietary laws.
Advice and Usage
White wheat flour is a staple in baking due to its refined texture and light consistency. It works well in a variety of recipes, from cakes and pastries to bread and cookies. However, it’s important to note that because this flour is bleached and unenriched, it may not offer the same nutritional benefits as whole wheat flour, which retains the bran and germ that contribute to its higher fiber and micronutrient content.
For those who are looking to boost the nutritional value of their baked goods, consider substituting some of the white flour with whole wheat flour, oat flour, or other nutrient-dense alternatives. This can help increase the fiber content, as well as provide additional vitamins and minerals like magnesium and iron.
Conclusion
While white wheat flour is a highly versatile ingredient in baking and cooking, it is best used in recipes where texture and structure are prioritized. Though rich in carbohydrates and a good source of protein, it is relatively low in fiber and micronutrients compared to its whole grain counterparts. To ensure a balanced diet, it’s advisable to complement its use with other whole-grain flours, particularly for those seeking to increase fiber and essential nutrients. Always be mindful of the flour’s allergen content, especially if you are preparing food for individuals with gluten or wheat allergies.
