FLOURS
Nutritional Properties
The nutritional properties of flour are similar to the cereal from which they come
However, processing technology can have a minor impact on energy intake and nutrient content, which varies between different types of flour. Italian type 00 and 0 flours (white plain flour) provide 340 calories per 100 g. Wholemeal flours and type 1 and 2 flours (bread flours) provide 319 calories per 100 g.
Chemical composition and energy values of different types of flour (per 100g- edible)
The energy in flour comes primarily from complex carbohydrates: 100 g of flour contains 77 g of carbohydrates, only 1.7 percent of which are sugars. As a result, flour is an essential component of our diet. Carbohydrates are essential nutrients for our health; in a balanced diet, carbohydrates should account for 55-60% of daily calories, with 90% of these calories coming from complex carbohydrates such as starches.
| Flour Type 00 | Flour Type 0 | Wholemeal Flour | ||
|---|---|---|---|---|
|
WATER |
g |
14.2 |
14.2 |
13.4 |
|
PROTEIN |
g |
11 |
11.5 |
11.9 |
|
LIPIDS |
g |
|
1 |
1.9 |
|
CARBOHYDRATES |
g |
77.3 |
76.2 |
67.8 |
|
STARCH |
g |
68.7 |
67.7 |
59.7 |
|
SOLUBLE SUGARS |
g |
1.7 |
1.8 |
2.1 |
|
FIBRE |
g |
2.2 |
2.9 |
8.4 |
|
ENERGY |
kcal |
340 |
341 |
319 |
*If the entire table Is not visible, scroll horizontally towards the right
flour nutrients
As a staple food, flour provides a healthy source of nutrients, contributing to a balanced diet.
Complex Carbohydrates
Flours and flour-based foods like bread and baked goods are rich in complex carbohydrates that are absorbed slowly. The body converts them into glucose, which is then used to provide energy to all organs and systems, particularly the muscular system, nervous system, and red blood cells.
Fibre
Wholemeal flours have a high fibre content: 8.4 g per 100 g, compared to 2.9 g in type 0 flour and 2.2 g in type 00 flour.
Calcium & Iron
Calcium consumption is higher in wholemeal flours (28 mg per 100 g) and lower in type 0 (18 mg per 100 g) and 00 flours (17 mg per 100 g). Iron content in wholemeal flours is good (3 mg per 100 g), but it is more than a third lower in type 0 (0.9 mg per 100 g) and 00 flours (0.7 mg per 100 g).
Vitamins & Mineral Salts
Their concentration is higher in wholemeal and type 2 and 1 flours. For example, the niacin content of wholemeal flours ranges from 5 mg per 100 grams to 1.20 mg per 100 grams in type 0 flours and 1 mg per 100 grams in type 00 flours. Thiamine (vitamin B1) is present in amounts of 0.40 mg per 100 g of wholemeal flour, 0.25 mg in type 0 flour, and 0.10 mg in type 00 flour.
Potassium
The potassium content of wholemeal flour is excellent (337 mg/100 g), while it is less than half that of type 0 (140 mg/100 g) and type 00 flour (126 mg/100 g).
Vegetable Protein
Flour is a good source of vegetable protein: 11 g for every 100 g. The amount of lipids or fats in the flour is very low and of high nutritional quality: 100 g = 0.7 g
