Flour, whole wheat, unenriched
Nutrition facts and calorie information, per 100 g serving.
Calorie composition.
Micronutrients.
Percent of Daily Value (DV) on a 2,000 calorie diet.
- Iron 3.86 mg21%
- Zinc 3.24 mg29%
- Folate 39 µg10%
- Niacin 5.55 mg35%
- Calcium 38 mg3%
- Thiamin 0.5 mg42%
- Magnesium 136 mg32%
- Potassium 376 mg8%
- Phosphorus 352 mg28%
- Riboflavin 0.13 mg10%
- Vitamin B6 0.27 mg16%
FAQ.
How many calories are in flour, whole wheat, unenriched?
Flour, whole wheat, unenriched contains 370 calories per 100 grams. Roughly 60 of those calories come from protein, 285 from carbohydrates, and 25 from fat.
Is flour, whole wheat, unenriched high in protein?
Flour, whole wheat, unenriched provides 15.1 g of protein per 100 g, about 30% of the Daily Value. That makes it a high-protein food.
How much fiber is in flour, whole wheat, unenriched?
Flour, whole wheat, unenriched contains 10.6 g of dietary fiber per 100 g, which is 38% of the Daily Value. Fiber supports digestion and helps meals keep you full.
What food group is flour, whole wheat, unenriched in?
Flour, whole wheat, unenriched is classified under Cereal Grains and Pasta in the USDA FoodData Central database. All values on this page are per 100 grams as published by the USDA.
Similar foods.
Flour, quinoa
385 cal · P 11.92235 g · C 69.52465 g · F 6.601 g
Bulgur, dry, raw
372 cal · P 11.75625 g · C 75.88175 g · F 2.421 g
Flour, rice, brown
365 cal · P 7.19 g · C 75.5 g · F 3.85 g
Wild rice, dry, raw
369 cal · P 12.7875 g · C 75.6695 g · F 1.704 g
Flour, rice, glutinous
358 cal · P 6.69 g · C 80.1 g · F 1.16 g
Fonio, grain, dry, raw
369 cal · P 7.16875 g · C 81.30525 g · F 1.693 g
Source: USDA FoodData Central, Foundation Foods (FDC ID 790085). Values per 100 g edible portion.
Nutrition Facts
Serving size 100 g
% Daily Value*
- Total Fat 2.73 g3%
- Sodium 3 mg0%
- Total Carbohydrate 71.2 g26%
- Dietary Fiber 10.6 g38%
- Protein 15.1 g30%
- Calcium 38 mg3%
- Iron 3.86 mg21%
- Potassium 376 mg8%
*Percent Daily Values are based on a 2,000 calorie diet.
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