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Nutrition Facts For Flour, wheat flour, semi-coarse, bakery industry, fresh

Data sources: Finnish Institute for Health and Welfare and USDA FoodData Central
Last updated on March 15, 2024.

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Nutrition Facts Flour, wheat flour, semi-coarse, bakery industry, fresh Energy Breakdown Flour, wheat flour, semi-coarse, bakery industry, fresh Nutrition Label Component Breakdown Flour, wheat flour, semi-coarse, bakery industry, fresh

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

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

Serving Size: 100.00g

% Daily Value*

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

Fat 1.40g

Polyunsaturated fatty acids 0.61g

Monounsaturated fatty acids 0.14g

Saturated fatty acids 0.18g

Cholesterol 0.00mg

Sterols 49.30mg

Iron 1.20mg

Vitamin d 0.00ug

Calcium 13.00mg

Chromium 1.00ug

Sodium 1.00mg

Iodine 10.00ug

Copper 0.17mg

Salt 2.55mg

Selenium 7.74ug

14%

Vitamin e 0.39mg

Zinc 0.80mg

10%

Vitamin c 0.00mg

Vitamin b12 0.00ug

Vitamin a (rae) 0.36ug

Vitamin b1 0.08mg

Vitamin b2 0.05mg

Vitamin b6 0.10mg

Manganese 0.59mg

33%

Magnesium 21.00mg

Potassium 150.00mg

Fluoride 0.04mg

Phosphorus 95.00mg

14%

Vitamin k 1.00ug

Fibre, total 3.70g

Fibre, dietary 3.50g

14%

Niacin equivalents 3.07mg

22%

Molybdenum 0.01mg

Folate 17.00ug

Alcohol 0.00g

Polyols 0.00g

Water 14.00g

*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.