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Flour Nutrition Facts

455 calories in 1 cup

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
Shorter URL for this page:http://calobonga.com/_2Gr
Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
Related: Rice, white, long-grain, regular, cooked, unenriched, with salt
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