Grains

Nutrition Facts Whole Wheat Flour

Wheat

Whole wheat flour is milled from the entire wheat kernel, so it retains the bran and germ that refined white flour removes. It provides protein, fiber, magnesium, iron, and potassium. The bran can reduce gluten development and produce denser doughs, while the germ's unsaturated oils make whole wheat flour more prone to rancid flavors during long storage. Choose a dry package without insects or a stale, paint-like odor; keep it airtight in a cool, dark place, or refrigerate or freeze it for longer storage.

Calories370

Protein15.1g

Carbs71.2g

Fat2.7g

Protein Carbs Fat

Serving size

Nutrition for 100 g

Calories	370 kcal
Protein	15.1 g
Total Fat	2.73 g
Carbohydrates	71.2 g
Fiber	10.6 g
Total Sugars	0.41 g
Sodium	3 mg

More about allergens

This food is made from a gluten-containing grain. Gluten triggers celiac disease; wheat is also one of the nine major food allergens recognized in the United States. Check packaged-food labels because recipes and cross-contact controls vary.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Whole-grain flour ages faster than refined flour

The germ contains unsaturated oil, and milling exposes more surface area to oxygen. That is why whole wheat flour can develop rancid aromas sooner than refined flour, especially in a warm cupboard. Airtight cold storage slows this quality loss.

Recipes with this food

Use whole wheat flour in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.

Nutrition Facts Whole Wheat Flour

Full nutrient profile

Whole-grain flour ages faster than refined flour

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Use whole wheat flour in simple recipes