Flour, wheat flour, semi-coarse, bakery industry, fresh Nutrition Label

Flour, wheat flour, semi-coarse, bakery industry, fresh Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 351kcal (1,467 kj)
73%
Carbohydrates 70.00g
28%
Sugars 0.40g
Starch 69.60g
Sucrose 0.10g
Maltose 0.00g
Fructose 0.20g
Galactose 0.00g
Glucose 0.10g
Protein 11.50g
9%
Fat 1.40g
3%
Fatty acids, total polyunsaturated 0.61g
Fatty acids, total monounsaturated cis 0.14g
Fatty acids, total saturated 0.18g
Cholesterol (gc) 0.00mg
Sterols 49.30mg
Iron 1.20mg
7%
Vitamin d 0.00ug
0%
Calcium 13.00mg
1%
Chromium 1.00ug
4%
Sodium 1.00mg
0%
Iodine 10.00ug
7%
Copper 0.17mg
0%
Salt 2.55mg
0%
Selenium 7.74ug
14%
Vitamin e alphatocopherol 0.39mg
3%
Zinc 0.80mg
10%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 0.36ug
0%
Thiamin (vitamin b1) 0.08mg
7%
Riboflavine (vitamin b2) 0.05mg
5%
Vitamin b6 pyridoxine (hydrochloride) 0.10mg
8%
Manganese 0.59mg
33%
Magnesium 21.00mg
7%
Potassium 150.00mg
7%
Fluoride (fluerine) 0.04mg
1%
Phosphorus 95.00mg
14%
Vitamin k 1.00ug
1%
Fibre, total 3.70g
1%
Fibre, dietary 3.50g
14%
Niacin equivalents, total 3.07mg
22%
Molybdenum 0.01mg
0%
Folate 17.00ug
4%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 14.00g
0%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Flour, wheat flour, semi-coarse, bakery industry, fresh

What is FLOUR, WHEAT FLOUR, SEMI-COARSE, BAKERY INDUSTRY, FRESH?

Wheat flour, semi-coarse, bakery industry, fresh, refers to a type of wheat flour that is coarser in texture and commonly used in the baking industry to produce various baked goods such as bread, rolls, and pastries. This type of flour is often preferred by many bakers for its ability to enhance the texture and structure of baked products.

FLOUR, WHEAT FLOUR, SEMI-COARSE, BAKERY INDUSTRY, FRESH Health Benefits

Wheat flour, especially the semi-coarse type used in the bakery industry, is rich in essential nutrients such as fiber, protein, vitamins, and minerals. The consumption of wheat flour supports digestive health, provides sustained energy, and helps in maintaining healthy blood sugar levels.

FLOUR, WHEAT FLOUR, SEMI-COARSE, BAKERY INDUSTRY, FRESH Health Risks

Wheat flour, especially the semi-coarse variety used in the bakery industry, may pose health risks to individuals with gluten sensitivities or celiac disease. Excessive consumption of wheat flour products may contribute to weight gain and other associated health issues. It is important for those with gluten intolerances or allergies to carefully read ingredient labels and seek alternatives if necessary.

How much FLOUR, WHEAT FLOUR, SEMI-COARSE, BAKERY INDUSTRY, FRESH to eat per day

The recommended daily intake of wheat flour, semi-coarse, bakery industry, fresh, depends on an individual's dietary requirements and overall calorie intake. Whole grain options are preferable for healthier nutrition. It's important to consider portion sizes and consume it as part of a balanced diet.

FLOUR, RYE, WHOLEGRAIN RYE FLOUR Allergies

Rye flour contains gluten, which may trigger allergic reactions in individuals with celiac disease or gluten sensitivity. Those with rye allergies should avoid products containing wholegrain rye flour and opt for gluten-free alternatives.

FLOUR, WHEAT FLOUR, SEMI-COARSE, BAKERY INDUSTRY, FRESH Allergies

Wheat flour, especially in its raw form, may trigger allergic reactions in some individuals. Common symptoms of a wheat allergy include skin irritation, digestive issues, and respiratory problems. It is important for individuals with wheat allergies to carefully read product labels and consider alternative flours such as almond, coconut, or soy flour.

What allergens should I be aware of in wheat flour, semi-coarse used in the bakery industry?

Wheat flour, semi-coarse used in the bakery industry may contain gluten, a common allergen for some individuals. It's important for individuals with gluten sensitivities or wheat allergies to carefully read the label and consult with their healthcare provider before consuming products made with this type of flour.

Flour, wheat flour, semi-coarse, bakery industry, fresh Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Flour, wheat flour, semi-coarse, bakery industry, fresh

Fat 4%
Carbohydrates 83%
Protein 14%

Protein Amino Acids Profile

The ratio of amino acids in Flour, wheat flour, semi-coarse, bakery industry, fresh. See full profile

Tryptophan 1%
Tyrosine 1%
Methionine 2%
Histidine 2%
Cystine 3%
Lysine 3%
Threonine 3%
Alanine 3%
Isoleucine 4%
Glycine 4%
Arginine 4%
Valine 4%
Aspartic acid 4%
Phenylalanine 5%
Serine 5%
Leucine 7%
Proline 11%
Glutamic acid 33%

Component Breakdown for Flour, wheat flour, semi-coarse, bakery industry, fresh

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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