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Wheat flours, bread, unenriched |
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Wheat flours, bread, unenriched (USDA#20129) |
| Serving Size 1 cup unsifted, dipped |
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| Water 13g |
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| Calories 361 |
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| Energy 1510kj |
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| Protein 11g |
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| Total Fat 1g |
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| Ash 0g |
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| Total Carbohydrates 72g |
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| Dietary Fiber 2g |
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| Sugars 0g |
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| Calcium, Ca 15mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 97mg |
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| Potassium 100mg |
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| Sodium 2mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 39mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 8mg |
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| Riboflavin 5mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 3mg |
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| Folate, total 33mcg |
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| Folic acid 0mcg |
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| Folate, food 33mcg |
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| Folate, DFE 33mcg_DFE |
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| Choline, total 10mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 2IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 5g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 4g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 4g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 1mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 79mcg |
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Types of Flour Ground from Wheat
One of the primary reasons for the popularity of wheat flour is due to its gluten forming capacity when the flour is mixed with liquid. ... |
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A Guide for Selecting the Proper Wheat Flour
It is wise to use flours specifically formulated for various baked goods, such as bread flour or cake flour, although ... |
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Types of Non-Wheat Flour Ground from Tubers
Arrowroot
The fleshy round tubers of the arrowroot plant produce an edible starch after processing, which is then ground ... |
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Types of Non-Wheat Flour Ground from Legumes
Garbanzo Bean Flour
Garbanzo bean flour is a variety of flour that is most often used in East Indian and Middle Eastern ... |
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Types of Non-Wheat Flour Ground from Seeds
There are many types of flour milled from a wide variety of seeds. Most of the seeds used for flour are also prepared and ... |
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| A type of bread that consists of a mixture of enriched white flour and whole wheat flour. Unlike whole wheat bread that is made entirely of whole wheat flour, wheat bread may ... |
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| A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley ... |
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| A type of wheat flour yeast bread that is made with ground whole-wheat rather than processed white flour or a combination of white and whole wheat flour, such as wheat bread. ... |
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| A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, ... |
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