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Flour Nutrition Facts

361 calories in 100 g

Calories in Flour
Wheat flours, bread, unenriched
361 calories in Flour, 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.61 calories / gram
7 Weight Watchers points
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Calorie Sources:83% carbohydrates; 13% proteins; 4% fats
Fats:1.66 g (14 calories, 2% by weight)
Carbohydrates:72.53 g (299 calories, 73% by weight)
Proteins:11.98 g (49 calories, 12% by weight)
Alcohol:~
Water:13.36 g (13% by weight)
Fat Composition:65% polyunsaturated; 22% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:2.40 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup unsifted, dipped
Food Group:Cereal Grains and Pasta
USDA #:20129
Related Foods: Calories in Brown Rice Flour
Calories in Carob Flour
Calories in Flour
Calories in Potato Flour
Calories in Rice Flour
Calories in Wheat Flour
Vitamin A:2 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:1 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:79 mcg
Vitamin B-1:80 mcg
Vitamin B-2:60 mcg
Vitamin B-3:1 mg
Vitamin B-5:430 mcg
Vitamin B-6:30 mcg
Vitamin B-9:33 mcg
Food folate:33 mcg
Dietary Folate Equivalent:33 mcg
Folic acid:~
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:400 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.30 mcg
Calcium (Ca):15 mg
Copper (Cu):180 mcg
Fluoride (F):~
Iron (Fe):900 mcg
Magnesium (Mg):25 mg
Manganese (Mn):790 mcg
Phosphorus (P):97 mg
Potassium (K):0.10 g
Selenium (Se):39.70 mcg
Sodium (Na):2 mg
Zinc (Zn):850 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:72.53 g
Dietary Fiber:2.40 g
Sugars Total:0.31 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.98 g
Essential amino acids
Phenylalanine:0.59 g
Leucine:0.82 g
Methionine:0.21 g
Lysine:0.23 g
Isoleucine:0.44 g
Valine:0.50 g
Threonine:0.32 g
Tryptophan:0.13 g
Histidine:0.25 g
Arginine:0.41 g
Non-essential amino acids
Alanine:0.36 g
Aspartic acid:0.48 g
Betaine:~
Cystine:0.26 g
Glutamic acid:4.19 g
Glycine:0.41 g
Hydroxyproline:~
Proline:1.40 g
Serine:0.58 g
Tyrosine:0.32 g
Fats Total:1.66 g
Saturated fatty acids:0.24 g
Monounsaturated fatty acids:0.14 g
Polyunsaturated fatty acids:0.72 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]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.21 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 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]:5 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.13 g
[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]:0.68 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:40 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:0.47 g
Caffeine:~
Theobromine:~
Product Type:Flour
Weight Watchers Points:7 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_EJ
Did you know?...A genetically engineered cross between broccoli and cauliflower, the brocciflower, was first cultivated in Europe around 1988. Its very pale green heads are densely packed like cauliflower but has the flavour of broccoli.
Related: Spaghetti, spinach, cooked
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