per 100 grams
Carbohydrates 72 g
Proteins 13.2 g
Fats 2.5 g
Water 10.7 g
Sugar 0.4 grams
Fiber 10.7 grams
Starch 57.8 grams
Trans Fats 57.8 grams
Cholesterol 57.8 grams
Ash 1.6 grams

Whole-wheat Flour

340 Calories per 100g

Whole-wheat flour is a versatile ingredient that provides a nutrient-dense, flavorful addition to many baked goods and other recipes. Though it may sound like a complicated cooking term, Whole-wheat flour is actually made with the same process as any other type of flour. In short, it’s just wheat grains that have been ground up into a powder. The difference lies in the fact that Whole-wheat flour is made from the whole grain, meaning nothing has been removed from the wheat such as the bran, germ, or endosperm. As such, it remains packed with a greater number of nutrients while offering a slightly more robust flavor profile.

Whole-Wheat flour is one of the most nutrient-dense varieties of flour on the market today. Unlike all-purpose flours, which have had much of their nutrient content processed out, Whole-Wheat flour goes through minimal processing and therefore retains its full nutrition profile. This includes both macronutrients and micronutrients such as chromium, selenium, potassium, manganese, iron, magnesium, zinc, and B vitamins. The presence of these elements makes Whole-Wheat flour a great choice for those looking to boost their dietary intakes of essential vitamins and minerals while enjoying the convenience of baking with a quality flour.

Whole-Wheat flour is higher in fiber than its all-purpose counterparts, which can help promote a healthy digestive system and leave you feeling fuller for longer. It's higher fiber content also helps your recipes rise better and helps the baked goods keep their shape when cooling. Whole-Wheat flour also contains more protein than other flours, keeping your baked goods from turning out too crumbly or falling apart after baking.

Whole-wheat flour has a slightly nuttier, sweeter taste than all-purpose flour, which can lend an interesting flavor to your baking. Whole-wheat flour is especially popular for bread-baking, as it gives the dough body, keeping it moist and soft after baking. It’s also commonly used to make muffins, quick breads, brownies, cookies, pies, cakes and other baked goods.

In terms of nutrition, Whole-wheat flour is the hands-down best choice. It is high in nutrients and dietary fibers, while still maintaining a versatile flavor. Plus, it adds a unique flavor to all varieties of baked goods, which can be a nice addition to an otherwise traditional recipe. It is important to note, however, that Whole-Wheat flour can have a denser consistency than all-purpose flour, so you may need more liquid or other ingredients to make the dough easier to work with.

Overall, Whole-Wheat flour is an excellent choice for almost any baking task, from simple breads to intricate cakes. It’s rich in nutrients and dietary fibers, and its slightly nutty, sweet taste can add great complexity to your baked goods. With all the advantages it offers, it’s no wonder why Whole-Wheat flour is becoming more and more popular in many kitchens.