Flour, wheat, all-purpose, enriched, bleached
Per 100g · Cereal Grains and Pasta · USDA Foundation Foods
366
Calories
10.9g
Protein
77.3g
Carbs
1.48g
Fat
Macro Distribution (kcal)
Protein 12%
Carbs 84%
Fat 4%
Nutrition Facts per 100g
| Nutrient | Amount | % DV |
|---|---|---|
| Energy | ||
| Energy | 366 kcal | — |
| Macronutrients | ||
| Water | 9.83 g | — |
| Protein | 10.9 g | 22%
(High) |
| Total lipid (fat) | 1.48 g | 2%
(Low) |
| Carbohydrate, by difference | 77.3 g | 28%
(High) |
| Vitamins | ||
| Thiamin (Vitamin B1) | 0.939 mg | 78%
(High) |
| Riboflavin (Vitamin B2) | 0.443 mg | 34%
(High) |
| Niacin (Vitamin B3) | 6.74 mg | 42%
(High) |
| Vitamin B-6 — Pyridoxine | 0.066 mg | 4%
(Low) |
| Biotin (Vitamin B7) | 160.0 ug | 40%
(High) |
| Minerals | ||
| Calcium, Ca | 19.0 mg | 1%
(Low) |
| Iron, Fe | 5.62 mg | 31%
(High) |
| Magnesium, Mg | 26.7 mg | 6%
(Low) |
| Phosphorus, P | 108.0 mg | 9%
(Low) |
| Potassium, K | 136.0 mg | 3%
(Low) |
| Sodium, Na | 2.00 mg | 0%
(Low) |
| Zinc, Zn | 0.720 mg | 7%
(Low) |
| Copper, Cu | 0.155 mg | 17%
(Moderate) |
| Manganese, Mn | 0.758 mg | 33%
(High) |
| Selenium, Se | 15.7 ug | 29%
(High) |
| Other | ||
| Energy (Atwater General Factors) | 366 kcal | — |
| Energy (Atwater Specific Factors) | 375 kcal | — |
| Energy | 1530.0 kj | — |
| Nitrogen | 1.75 g | — |
| Ash | 0.420 g | — |
| Molybdenum, Mo | 37.6 ug | — |
| Betaine | 70.0 mg | — |
| Daidzein | 0 mg | — |
| Genistein | 0 mg | — |
| Choline | ||
| Choline from glycerophoshocholine | 1.50 mg | — |
| Choline from phosphatidylcholine | 3.20 mg | — |
| Choline from phosphocholine | 0.100 mg | — |
| Choline from sphingomyelin | 0 mg | — |
| Free Choline | 5.70 mg | — |
| Total Choline | 10.0 mg | — |
| Iodine | ||
| Iodine mcg/100gB | 0.800 mcg | — |
| Isoflavones | ||
| Total isoflavones | 0 mg | — |
* % Daily Values based on 2,000 calorie diet (FDA 2020 guidelines). Individual needs may vary.
Consider supplementing
Flour, wheat, all-purpose, enriched, bleached is low in these nutrients — a supplement can help fill the gap.
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