Flour, whole wheat flour, graham flour Nutrition Label

Flour, whole wheat flour, graham flour Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 344kcal (1,439 kj)
72%
Carbohydrates 61.72g
25%
Sugars 1.52g
Starch 60.20g
Sucrose 0.69g
Maltose 0.55g
Fructose 0.05g
Galactose -
Glucose 0.23g
Protein 12.90g
10%
Fat 2.46g
4%
Fatty acids, total polyunsaturated 1.12g
Fatty acids, total monounsaturated cis 0.32g
Fatty acids, total saturated 0.32g
Cholesterol (gc) 0.00mg
Sterols 74.40mg
Iron 3.90mg
22%
Vitamin d 0.00ug
0%
Calcium 32.00mg
3%
Chromium 2.00ug
8%
Sodium 1.00mg
0%
Iodine 5.00ug
3%
Copper 0.49mg
0%
Salt 2.55mg
0%
Selenium 7.60ug
14%
Vitamin e alphatocopherol 1.00mg
7%
Zinc 3.00mg
38%
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) 0.35mg
32%
Riboflavine (vitamin b2) 0.15mg
14%
Vitamin b6 pyridoxine (hydrochloride) 0.11mg
8%
Manganese 3.10mg
172%
Magnesium 121.00mg
39%
Potassium 417.00mg
18%
Fluoride 0.06mg
2%
Phosphorus 347.00mg
50%
Vitamin k 2.60ug
3%
Fibre, total 9.90g
2%
Fibre, dietary 9.90g
40%
Niacin equivalents, total 7.67mg
55%
Molybdenum 0.02mg
0%
Folate 45.00ug
11%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 8.99g
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, whole wheat flour, graham flour

What is FLOUR, WHOLE WHEAT FLOUR, GRAHAM FLOUR?

Flour is a staple ingredient made by grinding grains, seeds, or roots into a fine powder. Whole wheat flour is made from the entire wheat kernel, including the bran, germ, and endosperm, providing more nutrients and fiber than refined white flour. Graham flour is a coarsely ground whole wheat flour, often used in the production of graham crackers and other baked goods.

FLOUR, WHOLE WHEAT FLOUR, GRAHAM FLOUR Health Benefits

Whole wheat flour and graham flour are rich in nutrients such as fiber, vitamins, and minerals. They contribute to improved digestive health, reduced risk of chronic diseases like heart disease and type 2 diabetes, and better weight management due to their high fiber content. Additionally, these flours provide a good source of essential nutrients like iron, magnesium, and B vitamins, supporting overall health and well-being.

FLOUR, WHOLE WHEAT FLOUR, GRAHAM FLOUR Health Risks

While whole wheat flour and graham flour offer several health benefits due to their higher fiber and nutrient content, they may pose risks for individuals with gluten intolerance or celiac disease. Consumption of these flours can lead to digestive issues and other adverse reactions in those with gluten-related disorders. Individuals with such conditions should opt for gluten-free flour alternatives to avoid health risks.

How much FLOUR, WHOLE WHEAT FLOUR, GRAHAM FLOUR to eat per day

The recommended amount of flour, whole wheat flour, or graham flour to consume per day depends on individual dietary needs and preferences. As part of a balanced diet, it is suggested to moderate the intake of flour-based products and focus on consuming a variety of nutrient-dense foods.

FLOUR, WHOLE WHEAT FLOUR, GRAHAM FLOUR Health Benefits

Whole wheat flour and graham flour are rich in fiber, which can aid in digestion and promote a feeling of fullness. Additionally, they contain essential nutrients such as B vitamins, iron, and magnesium. Consuming these whole grain flours as part of a balanced diet can contribute to heart health and may help lower the risk of certain chronic diseases, such as type 2 diabetes and some types of cancer. Whole wheat and graham flour can also provide sustained energy levels due to their complex carbohydrates.

FLOUR, WHEAT FLOUR, SEMI-COARSE Allergies

Wheat flour, including semi-coarse wheat flour, contains gluten and is not suitable for individuals with celiac disease or gluten intolerance. It is important for those with wheat allergies to avoid wheat flour to prevent adverse reactions. Always check food labels and consult with a healthcare professional if you have any concerns about wheat allergies.

FLOUR, WHOLE WHEAT FLOUR, GRAHAM FLOUR Allergies

Graham flour, which is whole wheat flour, contains gluten and may cause allergic reactions in individuals with wheat or gluten allergies. It's important for people with such allergies to avoid consuming products containing graham flour, and consider alternative flour options such as rice flour, almond flour, or coconut flour.

Are there any common allergies associated with whole wheat flour or graham flour?

Whole wheat flour and graham flour contain gluten, a protein found in wheat, barley, and rye. Therefore, individuals with wheat or gluten allergies should avoid these flours. Additionally, those with celiac disease, an autoimmune disorder triggered by gluten consumption, should steer clear of whole wheat and graham flours.

Flour, whole wheat flour, graham flour Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Flour, whole wheat flour, graham flour

Fat 7%
Carbohydrates 77%
Protein 16%

Protein Amino Acids Profile

The ratio of amino acids in Flour, whole wheat flour, graham flour. See full profile

Tryptophan 1%
Methionine 2%
Cystine 2%
Tyrosine 2%
Histidine 3%
Lysine 3%
Threonine 3%
Isoleucine 3%
Alanine 3%
Valine 4%
Glycine 4%
Serine 4%
Arginine 5%
Phenylalanine 5%
Aspartic acid 5%
Leucine 6%
Proline 15%
Glutamic acid 31%

Component Breakdown for Flour, whole wheat flour, graham flour

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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