A fast summary built from the current nutrition profile per 100g.
Wheat flour, white (industrial), with a protein content of 10%, is a refined product derived from grinding wheat grains. This flour is commonly used in various culinary applications, particularly in baking bread, pastries, and other baked goods. Its fine texture and versatility make it a staple in many kitchens worldwide, originating from the agricultural practices of ancient civilizations that cultivated wheat for its nutritional value and ease of processing. Nutritionally, wheat flour is primarily composed of carbohydrates, providing about 366 calories per 100 grams. It contains approximately 9.7 grams of protein, which is essential for muscle repair and growth, along with a moderate amount of fiber and low fat, making it a well-rounded ingredient for energy and nutrition. This flour also serves as a source of key vitamins and minerals, thus contributing to a balanced diet. Its uses extend beyond baking, as it can be employed in thickening sauces and soups, making it a versatile pantry item.
Wheat flour, white (industrial), with 10% protein content contains approximately 366 calories per 100 grams, making it a calorie-dense ingredient often used in baking.
While it provides essential nutrients like carbohydrates and protein, it is best consumed in moderation as part of a balanced diet, especially when paired with fiber-rich foods.
Store the flour in a cool, dry place in an airtight container to maintain its freshness and prevent moisture absorption. It can also be refrigerated for extended shelf life.
It supports energy needs, provides protein for muscle repair, and can be a versatile ingredient in many recipes, contributing to a balanced diet.
Moderation is key; incorporating 150 grams in various meals throughout the week can be beneficial while ensuring a balanced intake of other nutrients.