Flour Nutrition Facts

455 calories in 1 cup

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Calories in Flour
Wheat flour, white, all-purpose, enriched, unbleached
455 calories in Flour, 1 cup
1 cup = 125g ≈ 0.276lb ≈ 4.41oz
3.64 calories / gram
9 Weight Watchers points
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Calorie Sources:86% carbohydrates; 11% proteins; 2% fats
Fats:1.23 g (10 calories, 1% by weight)
Carbohydrates:95.39 g (393 calories, 76% by weight)
Proteins:12.91 g (52 calories, 10% by weight)
Alcohol:~
Water:14.90 g (12% by weight)
Fat Composition:64% polyunsaturated; 23% saturated; 13% monounsaturated
Trans Fat :~
Dietary Fiber:3.38 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20581
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:3 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:1.25 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:98.75 mcg
Vitamin B-1:975.00 mcg
Vitamin B-2:612.50 mcg
Vitamin B-3:7.38 mg
Vitamin B-5:537.50 mcg
Vitamin B-6:50.00 mcg
Vitamin B-9:228.75 mcg
Food folate:36.25 mcg
Dietary Folate Equivalent:363.75 mcg
Folic acid:192.50 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:287.50 mcg
Added α-Tocopherol:~
β-Tocopherol:175 mcg
δ-Tocopherol:~
γ-Tocopherol:1.56 mg
Vitamin K:0.38 mcg
Calcium (Ca):18.75 mg
Copper (Cu):175 mcg
Fluoride (F):~
Iron (Fe):5.80 mg
Magnesium (Mg):27.50 mg
Manganese (Mn):850 mcg
Phosphorus (P):0.14 g
Potassium (K):0.13 g
Selenium (Se):42.38 mcg
Sodium (Na):2.50 mg
Zinc (Zn):875.00 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:95.39 g
Dietary Fiber:3.38 g
Sugars Total:0.34 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:12.91 g
Essential amino acids
Phenylalanine:0.65 g
Leucine:0.89 g
Methionine:0.23 g
Lysine:0.28 g
Isoleucine:0.44 g
Valine:0.51 g
Threonine:0.35 g
Tryptophan:0.15 g
Histidine:0.29 g
Arginine:0.51 g
Non-essential amino acids
Alanine:0.41 g
Aspartic acid:0.54 g
Betaine:~
Cystine:0.26 g
Glutamic acid:4.34 g
Glycine:0.46 g
Hydroxyproline:~
Proline:1.49 g
Serine:0.64 g
Tyrosine:0.39 g
Fats Total:1.23 g
Saturated fatty acids:0.19 g
Monounsaturated fatty acids:100.00 mg
Polyunsaturated fatty acids:0.51 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]:0.17 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:8.75 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]:100.00 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]:0.49 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:25.00 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:0.59 g
Caffeine:~
Theobromine:~
Product Type:Flour
Weight Watchers Points:9 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?...If your stew is slightly burnt, milk will take the burnt taste out.
Related: Rice, white, long-grain, regular, cooked, unenriched, with salt
Spaghetti, protein-fortified, dry, enriched (n x 6.25)
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