what is the nutritional value of flour?
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However, white flour is still a good general source of dietary fibre, and is also an excellent source of other essential nutrients, including carbohydrates, amino acids, magnesium, manganese, phosphorus, potassium, sodium, sulphur, zinc, selenium and lipids.
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Serving Size (1 cookie), Calories 100 (Calories from Fat 100), Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 70mg, Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 6g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%.
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Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), water, vegetable oil (soybean and palm, canola and/or cottonseed), sugar, eggs, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), contains 2% or less of salt, dextrose, ...
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['Calories: 39.', 'Carbs: 9 grams.', 'Protein: 2 grams.', 'Fat: 0 grams.', 'Fiber: 4 grams — 14% of the Reference Daily Intake (RDI)', 'Vitamin C: 26% of the RDI.', 'Vitamin B9 (folate): 47% of the RDI.', 'Vitamin K: 10% of the RDI.']
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Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. Some of the quality factors are particle size, density, color, protein content, fat, flavor, moisture content, pasting characteristics, solubility and water absorption capacity.
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Nutritional information Energy value (100 gr): 415 kcal, fats: 6gr, saturated fats: 5.2gr, carbohydrates: 88gr, sugars: 82gr, proteins: 1,2gr and salt: 47mg.
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Whole wheat flour includes the bran, endosperm, and germ of the wheat grain which gives it a slightly darker color and makes it more nutritious. ... Some companies label their flour as "wheat flour" even though it is really just white flour because technically all flour comes from wheat.
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According to the USDA Nutrient Database, in 1/4 cup serving of almond flour, there are: 150 calories. 6 grams of protein. 11 grams of fat.
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Health Benefits of Rice Flour Did you know that rice flour is full of health benefits? That is right, it is high in protein and vitamins (note that flour from brown rice contains a higher level of B vitamins). The primary difference between brown and white rice is the husk.
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Whole-wheat flour is much heartier than all-purpose, and produces denser baked goods with more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.
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Corn flour has lower calories compared to wheat flour. It is high in proteins and starch. Maize is also rich in iron, phosphorous, zinc and various vitamins. Abundant in antioxidants, maize flour is proven to be good for eyesight, and also helps in the prevention of cancer, and anemia.
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3. Whole-Wheat Flour. Whole-wheat flour is much heartier than all-purpose, and produces denser baked goods with more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.
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['Calories: 119.', 'Total fat: 0.5 grams.', 'Total carbs: 27 grams.', 'Fiber: 5 grams.', 'Protein: 6 grams.', 'Sodium: 19% of the Reference Daily Intake (RDI)', 'Potassium: 6% of the RDI.', 'Iron: 8% of the RDI.']
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Unlike all-purpose flour, chickpea flour is high in protein, fibre and micronutrients, while being low in carbohydrates and calories. Half a cup of chickpea flour contains an impressive 11 grams of protein, 5 grams of fibre, and nutrients like folate, iron, magnesium and zinc. Chickpea flour is also heart-healthy.
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['Calories: 227.', 'Protein: 15.2 grams.', 'Fiber: 15 grams.', 'Folate (vitamin B9): 64% of the RDI.', 'Manganese: 38% of the RDI.', 'Magnesium: 30% of the RDI.', 'Thiamine (vitamin B1): 28% of the RDI.', 'Iron: 20% of the RDI.']
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Whole wheat flour: 408 calories per cup, 16 grams of protein, 86 grams of carbohydrate, 13 grams of fiber, and 3 grams of fat.
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Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. ... It also has more iron, calcium, protein, and other nutrients than white flour.