Wheat flour, white, all-purpose provides 364 kcal per 100 g, with 10.3 g of protein, 76.3 g of carbohydrates and 1 g of fat. 1 cup of Wheat flour, white, all-purpose (125 g) provides about 455 kcal.
A fast summary built from the current nutrition profile per 100g.
| Nutrient | Amount per 100 g |
|---|---|
| Calories | 364 kcal |
| Protein | 10.3 g |
| Carbohydrates | 76.3 g |
| Fat | 1 g |
| Fiber | 2.7 g |
| Sugar | 0.3 g |
| Sodium | 2 mg |
USDA data · USDA FoodData Central
| Portion | Weight | Calories |
|---|---|---|
| 1 cup | 125 g | 455 kcal |
| 100 g | 100 g | 364 kcal |
Portion weights: USDA FoodData Central
All values are computed from the per-100 g nutrition data (source: USDA).
Wheat flour, white, all-purpose is a finely milled flour made from the endosperm of wheat grains. It is one of the most commonly used flours in baking and cooking due to its versatility and consistent performance. Originating from the grinding of wheat, this flour is predominantly used in Western cuisines and has become a staple in many households around the world for making bread, pastries, and various baked goods. Nutritionally, wheat flour, white, all-purpose contains approximately 364 calories per 100 grams, with a profile rich in carbohydrates (76.3g), moderate protein (10.3g), and low fat (1.0g). It is an excellent source of energy, making it a popular choice for athletes and those requiring high-caloric diets. Although it is low in fiber, it can be enriched with vitamins and minerals, enhancing its nutritional value. This flour is suitable for a wide range of recipes, including cakes, cookies, and sauces, providing the structure and texture needed for successful baking.
Wheat flour, white, all-purpose contains approximately 364 calories per 100 grams. This calorie content primarily comes from carbohydrates, making it a high-energy food.
Wheat flour, white, all-purpose can be part of a healthy diet when consumed in moderation. It provides essential nutrients and energy, but it's low in fiber and may not be suitable for those with gluten intolerance.
Wheat flour should be stored in a cool, dry place in an airtight container. This prevents moisture and contaminants from affecting its quality, and it can last up to 12 months when stored properly.
Eating wheat flour, white, all-purpose provides energy, supports muscle repair, and can be used in a variety of recipes. It also contributes important B vitamins for metabolism.
A recommended portion is about 100 grams, which can be consumed 2-3 times a week as part of a balanced diet. Adjustments may be necessary based on individual dietary needs.
