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35e
Wheat flour (raw) Calories
Basic grain flour, raw, source of protein and carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Wheat flour (raw) Nutrition Facts
Selected: 100 g
364
KCAL / 100G
Carbs
76.3g
· 86%
Protein
10.3g
· 12%
Fat
1g
· 2%
Fiber
2.7g
Wheat flour (raw) Vitamins & Minerals
Vitamins
B1
0.45mg · 38% DV
B3
1.3mg · 8% DV
B5
0.4mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Selenium
28.9µg · 53% DV
Manganese
1mg · 43% DV
Phosphorus
108mg · 15% DV
Zinc
1mg · 9% DV
Wheat flour (raw) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Wheat flour (raw) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Wheat flour (raw) Contain Allergens?
Contains these allergens:
Which Diets Is Wheat flour (raw) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Wheat flour (raw) Fat Profile
SATURATED
0.16g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.51g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
Foods Similar to Wheat flour (raw)
Wheat flour (raw) — Frequently Asked Questions
Is it safe to eat raw wheat flour?
No. Raw flour can carry bacteria introduced during growing or milling, so dough, cookie dough, and cake batter should not be eaten before cooking.
What is the best way to store wheat flour?
Keep it in an airtight container in a cool, dry, dark cupboard. Whole-wheat flour contains more natural oils, so refrigeration or freezing helps it stay fresh longer.
Can wheat flour be frozen?
Yes. Freeze it in a tightly sealed, moisture-proof container; let the closed container reach room temperature before opening to prevent condensation from getting into the flour.
What do clumps or an unpleasant smell in flour mean?
Small clumps often come from moisture and can be sifted out, but flour with mold, insects, discoloration, or a sour, bitter, or rancid smell should be discarded. Rancidity is especially common in whole-grain flours because their oils can oxidize.
Why should wheat flour be sifted?
Sifting breaks up storage clumps and incorporates air into the flour. It can help create a lighter, more even texture in cakes, sponge cakes, and delicate pastries.
How does gluten develop in wheat flour dough?
When flour is hydrated and mixed, its gluten-forming proteins create an elastic network. That structure is useful for bread and pizza, while overmixing can make cakes and cookies tough.
Why does wheat flour dough become tough or rubbery?
Too much mixing or kneading strengthens the gluten network, which can make the finished product chewy or tough. Mix only until the ingredients come together and follow the recipe's resting instructions.
How does wheat flour compare with whole-wheat flour in baking?
White wheat flour generally produces a lighter color, milder flavor, and softer crumb, while whole-wheat flour gives a nuttier taste and denser texture. Whole-wheat flour often needs more hydration or resting time because it absorbs more water.
Why pair wheat-flour foods with protein-rich ingredients?
Adding foods such as yogurt, eggs, cheese, beans, fish, or meat can make a flour-based meal more balanced and satisfying. Vegetables and unsaturated fats can further improve flavor, fiber intake, and overall meal variety.
Can people with coeliac disease use wheat flour?
No. Wheat flour contains gluten and must be avoided by people with coeliac disease and other medically diagnosed gluten-related disorders. Anyone who suspects a gluten-related problem should seek professional advice before making major dietary restrictions.
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Nutrition data compiled from USDA FoodData Central and scientific sources.