Wheat flour, white, all-purpose, self-rising, enriched

354 calories in 100 g

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Calories in Wheat flour, white, all-purpose, self-rising, enriched
Wheat flour, white, all-purpose, self-rising, enriched Suggest a better name
354 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.54 calories / gram
7 Weight Watchers points
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Calorie Sources:86% carbohydrates; 11% proteins; 2% fats
Fats:0.97 g (8 calories, 1% by weight)
Carbohydrates:74.22 g (306 calories, 74% by weight)
Proteins:9.89 g (40 calories, 10% by weight)
Alcohol:~
Water:10.59 g (11% by weight)
Fat Composition:64% polyunsaturated; 23% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:2.70 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20082
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:18 mcg
Vitamin B-1:670 mcg
Vitamin B-2:410 mcg
Vitamin B-3:5.83 mg
Vitamin B-5:430 mcg
Vitamin B-6:50 mcg
Vitamin B-9:196 mcg
Food folate:38 mcg
Dietary Folate Equivalent:307 mcg
Folic acid:158 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:10.40 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:50 mcg
Added α-Tocopherol:~
β-Tocopherol:40 mcg
δ-Tocopherol:~
γ-Tocopherol:320 mcg
Vitamin K:0.30 mcg
Calcium (Ca):0.34 g
Copper (Cu):110 mcg
Fluoride (F):~
Iron (Fe):4.67 mg
Magnesium (Mg):19 mg
Manganese (Mn):1 mg
Phosphorus (P):0.60 g
Potassium (K):0.12 g
Selenium (Se):34.40 mcg
Sodium (Na):1.27 g
Zinc (Zn):620 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:74.22 g
Dietary Fiber:2.70 g
Sugars Total:0.22 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.89 g
Essential amino acids
Phenylalanine:0.49 g
Leucine:0.68 g
Methionine:0.17 g
Lysine:0.21 g
Isoleucine:0.34 g
Valine:0.39 g
Threonine:0.26 g
Tryptophan:0.12 g
Histidine:0.22 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.31 g
Aspartic acid:0.41 g
Betaine:~
Cystine:0.21 g
Glutamic acid:3.33 g
Glycine:0.35 g
Hydroxyproline:~
Proline:1.14 g
Serine:0.49 g
Tyrosine:0.29 g
Fats Total:0.97 g
Saturated fatty acids:0.15 g
Monounsaturated fatty acids:80 mg
Polyunsaturated fatty acids:0.41 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.14 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:7 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:80 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.38 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:4.33 g
Caffeine:~
Theobromine:~
Product Type:Wheat
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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