A fast summary built from the current nutrition profile per 100g.
Wheat flour, whole-grain, soft wheat is a staple ingredient derived from grinding the entire wheat kernel, including the bran, germ, and endosperm. Originating from domesticated wheat species, this flour type is widely used in various culinary applications, especially in baking soft breads, pastries, and other baked goods. It retains all the essential nutrients found in the wheat grain, making it a nutritious choice for many diets.
Nutritionally, whole-grain soft wheat flour is rich in carbohydrates, providing a significant energy source with approximately 332 calories per 100 grams. It contains 9.6 grams of protein, making it beneficial for muscle repair and growth. The flour is also a good source of dietary fiber, aiding digestion, and it has low fat content, making it a healthy option for those looking to manage their fat intake. Overall, this flour is versatile for cooking and baking while contributing to a balanced diet.
Wheat flour, whole-grain, soft wheat contains approximately 332 calories per 100 grams, making it a moderate source of energy suitable for a balanced diet.
Yes, whole-grain soft wheat flour is considered healthy due to its high fiber content, protein, and essential nutrients. It supports digestive health, muscle building, and provides a steady source of energy.
Wheat flour should be stored in a cool, dry place in an airtight container. For longer shelf life, it can be kept in the freezer, where it lasts about a year.
Eating whole-grain soft wheat flour can improve digestive health, provide energy, and contribute to heart health. It's also beneficial for muscle repair and can help in weight management.
A recommended serving size is about 100 grams per day, depending on individual dietary needs. It is best consumed 3-4 times a week as part of a balanced diet.