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Raw wheat flour Calories
Raw wheat flour is high in carbohydrates, moderate in protein, low in fat. Rich in B vitamins and some minerals.
CALORIES
GI
POTASSIUM
FIBER
Raw wheat flour Nutrition Facts
Selected: 100 g
364
KCAL / 100G
Carbs
76.3g
· 86%
Protein
10.3g
· 12%
Fat
1g
· 2%
Fiber
2.7g
Raw wheat flour Vitamins & Minerals
Vitamins
B1
0.4mg · 33% DV
B3
2.5mg · 16% DV
Folate
44µg · 11% DV
B5
0.5mg · 10% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
108mg · 15% DV
Selenium
6.5µg · 12% DV
Zinc
1mg · 9% DV
Raw wheat flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Raw wheat flour 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 Raw wheat flour Contain Allergens?
Contains these allergens:
Which Diets Is Raw wheat flour 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
Raw wheat flour Fat Profile
SATURATED
0.16g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.46g
Omega 6:3 ratio 45:1
Above the ideal 4:1 (45:1).
Foods Similar to Raw wheat flour
Raw wheat flour — Frequently Asked Questions
Is it safe to eat raw wheat flour?
Eating raw wheat flour is not recommended. Flour can carry bacteria such as Salmonella or harmful E. coli before cooking, so tasting raw dough or batter carries the same risk.
Why is wheat flour not considered safe before cooking?
Grains can come into contact with microorganisms in the field, during transport, or at the mill. Being dry does not sterilize flour, so foods made with it should be cooked through.
Can heat-treating wheat flour at home make it safe for no-bake recipes?
Controlled oven heating can reduce the microbial risk in flour intended for no-bake recipes. Heat must reach the flour evenly, however, and fully cooking the finished recipe remains the most reliable option.
What is the best way to store wheat flour?
Keep flour in an airtight container in a cool, dry place away from sunlight. For longer storage, refrigeration or freezing can help limit insect activity and loss of freshness.
Can wheat flour be frozen?
Yes, flour freezes well when sealed tightly in moisture-proof packaging. Let it return to room temperature while still sealed before opening to prevent condensation from getting into the flour.
How can you tell whether wheat flour has gone bad?
Mold, insects, damp clumps, or a sour, musty, or stale-oil smell are signs that flour should be discarded. Sifting does not make contaminated or spoiled flour safe to use.
What is the main difference between wheat flour and whole-wheat flour?
Standard white wheat flour has much of the bran and germ removed during milling, while whole-wheat flour retains more of the grain. Whole-wheat flour usually has a stronger grain flavor, darker color, and a heartier texture in baked goods.
How can I keep dough made with wheat flour from becoming tough?
Overmixing or overkneading can build too much gluten and make certain doughs tough. Mix only until the ingredients come together, then rest the dough for the time the recipe calls for.
Why does dough made with wheat flour sometimes taste bitter or soapy?
A bitter or soapy flavor can result from too much baking soda or baking powder, poorly distributed leavening, or stale flour. Measure leaveners carefully, whisk them evenly into the flour, and check that the flour smells fresh.
Should people with celiac disease be careful around raw wheat flour?
Yes. Wheat flour contains gluten and is not suitable for people with celiac disease or a wheat allergy; airborne flour dust and shared work surfaces can also cause cross-contact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.