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Sprouted wheat flour Calories
Higher nutrient content, lower glycemic index, easier digestion
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Sprouted wheat flour (120 g) has 408 calories. That works out to 340 calories per 100 g. It contains 81.6 g of carbs, 16.2 g of protein, 3 g of fat and 10.2 g of fiber. Its 3.5 mg of Manganese covers 151% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Sprouted wheat flour Nutrition Facts
Selected: 1 cup (medium) · 120 g
408
KCAL / 120G
Carbs
81.6g
· 30% DV
Protein
16.2g
· 32% DV
Fat
3g
· 4% DV
Fiber
10.2g
· 36% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 15% · Fat 7%
Sprouted wheat flour nutrition facts table · 1 cup (medium) (120 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 408 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.48 g | 2% |
| Trans fat | 0 g | |
| Sodium | 2.4 mg | 0% |
| Total carbohydrate | 81.6 g | 30% |
| Fiber | 10.2 g | 36% |
| Protein | 16.2 g | 32% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Sprouted wheat flour?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 120 g | 408 kcal |
| 1 g | 1 g | 3 kcal |
| 1 tablespoon (small) | 8 g | 27 kcal |
| 1 tablespoon (large) | 15 g | 51 kcal |
| 1 serving (small) | 30 g | 102 kcal |
| 1 piece (small) | 50 g | 170 kcal |
| 1 serving (medium) | 60 g | 204 kcal |
| 100 g | 100 g | 340 kcal |
| 1 serving (large) | 100 g | 340 kcal |
| 1 cup (large) | 180 g | 612 kcal |
Calculated from 340 calories per 100 g.
Frequently Asked Questions About Sprouted wheat flour
What is sprouted wheat flour, and how is it made?
Sprouted wheat flour is made by allowing wheat kernels to begin germinating, then drying and milling them. It is a minimally processed flour, but sprouting changes the grain before it is ground and can affect its flavor and baking behavior.
Is sprouted wheat flour healthier than regular wheat flour?
Sprouted wheat flour may offer more of some nutrients and can be easier for some people to digest, but it is not automatically healthier for everyone. It remains a wheat flour containing gluten, and its overall place in a diet depends on how it is used.
Can you bake bread with sprouted wheat flour?
Yes, you can bake bread with sprouted wheat flour. It forms a gluten-containing dough, though the texture and rise may differ from bread made with regular flour. For a first bake, replace part of the flour in a familiar bread recipe rather than all of it.
Can sprouted wheat flour replace all-purpose flour in recipes?
Sometimes, but a one-for-one swap does not work equally well in every recipe. Sprouted wheat flour can change a batter or dough’s moisture, texture, and rise. Start by replacing only part of the all-purpose flour, especially in cakes and other delicate bakes.
How should you store sprouted wheat flour?
Keep sprouted wheat flour in a tightly sealed container in a cool, dry place. Moisture and heat can affect its quality; discard it if it develops an unusual smell or becomes damp and clumpy. Follow any storage directions printed on the package.
Why can bread made with sprouted wheat flour turn out dense?
Bread made with sprouted wheat flour can turn out dense if the dough’s hydration or fermentation does not suit the flour. Add liquid gradually, allow the dough enough time to rise, and try replacing only part of the flour in a standard recipe at first.
Does sprouted wheat flour taste different from regular flour?
Yes, sprouted wheat flour often has a mildly sweet, grain-like flavor that can come through in bread, pancakes, and cookies. If you want a subtler taste, use it to replace only part of the regular flour in a recipe.
What can you make with sprouted wheat flour?
You can use sprouted wheat flour in bread, pancakes, muffins, cookies, and other recipes that call for wheat flour. Because it may affect the texture, begin with a partial substitution in recipes you already know rather than assuming every recipe will work unchanged.
Is sprouted wheat flour easier to digest?
Some people find sprouted wheat flour easier to digest than regular wheat flour, but that is not true for everyone. It is still made from wheat and contains gluten, so sprouting does not make it suitable for people who need to avoid gluten.
Can people with diabetes eat sprouted wheat flour?
People with diabetes can eat sprouted wheat flour, but it still contains carbohydrates and can affect blood sugar. Sprouting does not make it a blood-sugar-free food; consider the amount used as part of the meal’s total carbohydrate.
Sprouted wheat flour Vitamins & Minerals
Vitamins
B1
0.54mg · 45% DV
B3
5.4mg · 34% DV
B6
0.42mg · 25% DV
B5
0.72mg · 14% DV
Minerals
Manganese
3.48mg · 151% DV
Selenium
46µg · 84% DV
Phosphorus
384mg · 55% DV
Copper
0.42mg · 47% DV
Potassium ⭐
444mg · 13% DV
Sodium
2.4mg · 0% DV
Sprouted wheat flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sprouted wheat flour
To burn the 408 calories in 1 cup (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Sprouted wheat flour?
Sprouted wheat flour is made by allowing wheat kernels to germinate, then drying and milling them. It has a gently sweet, malty flavour that works well in bread, pancakes, muffins and other baked goods. Sprouting gives it a different taste from ordinary wheat flour, while it remains a versatile grain-based ingredient for home cooking.
In many kitchens, it is mixed with regular flour in doughs, which can make it easier to get the texture and rise you want. It provides fibre and protein, but is still mainly a source of carbohydrates. Try it in breakfast breads or savoury bakes, or use a little to thicken soups and sauces; a gradual swap lets you adjust to its flavour and baking properties.
How Nutritious Is Sprouted wheat flour?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Sprouted 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 Sprouted wheat flour Contain Allergens?
Contains these allergens:
Which Diets Is Sprouted 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
Sprouted wheat flour Fat Profile
SATURATED
0.48g
MONOUNSATURATED
0.36g
POLYUNSATURATED
1.32g
Omega 6:3 ratio 14.6:1
Above the ideal 4:1 (14.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.