Wheat flour, white, all-purpose, unenriched
Wheat flour, white, all-purpose, unenriched is a grain, containing 362 calories per 100g. It is an excellent source of Carbohydrate, providing 74.6 g (57% of the Daily Value) per 100g serving. This grain is a moderate protein source, a useful source of fiber. Grains are a primary source of carbohydrates, B vitamins, and minerals. Whole grains retain the bran and germ, providing substantially more fiber and micronutrients than refined grains. Our database tracks 86 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 86 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water Foundation | 11.1 | g | — | 0% |
| Calories Foundation | 362 | kcal | — | — |
| Energy (kJ) Foundation | 1,510 | kj | — | — |
| Protein Foundation | 12.0 | g | — | 21% |
| Total Fat Foundation | 1.7 | g | — | — |
| Carbohydrate Foundation | 74.6 | g | — | 57% |
| Fiber Foundation | 3.0 | g | — | 8% |
| Total Sugars SR | 0.27 | g | — | — |
| Starch AFCD | 71.3 | g | — | — |
| Ash Foundation | 0.56 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium Foundation | 22.0 | mg | — | 2% |
| Iron Foundation | 1.2 | mg | — | 15% |
| Magnesium Foundation | 36.1 | mg | — | 9% |
| Phosphorus Foundation | 134 | mg | — | 19% |
| Potassium Foundation | 150 | mg | — | 4% |
| Sodium Foundation | 2.0 | mg | — | 0% |
| Zinc Foundation | 1.1 | mg | — | 10% |
| Copper Foundation | 0.21 | mg | — | 24% |
| Manganese Foundation | 0.82 | mg | — | 36% |
| Selenium Foundation | 20.1 | µg | — | 36% |
Vitamins 26
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 0 | µg | — | — |
| Vitamin A (IU) SR | 0 | IU | — | — |
| Retinol AFCD | 0 | µg | — | — |
| Beta-Carotene AFCD | 0 | µg | — | — |
| Alpha-Carotene SR | 0 | µg | — | — |
| Beta-Cryptoxanthin SR | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 18.0 | µg | — | — |
| Vitamin C AFCD | 0 | mg | — | — |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) AFCD | 0 | IU | — | — |
| Vitamin D2 AFCD | 0 | µg | — | — |
| Vitamin D3 AFCD | 0 | µg | — | — |
| Vitamin E AFCD | 0.10 | mg | — | 1% |
| Vitamin K1 SR | 0.30 | µg | — | 0% |
| Thiamin (B1) Foundation | 0.30 | mg | — | 25% |
| Riboflavin (B2) Foundation | 0 | mg | — | — |
| Niacin (B3) Foundation | 1.6 | mg | — | 10% |
| Pantothenic Acid (B5) AFCD | 0.23 | mg | — | 5% |
| Vitamin B6 Foundation | 0.09 | mg | — | 6% |
| Folate Foundation | 23.0 | µg | — | 6% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) AFCD | 11.0 | µg | — | — |
| Folate (DFE) AFCD | 11.0 | µg | — | — |
| Vitamin B12 AFCD | 0 | µg | — | — |
| Choline SR | 10.4 | mg | — | 2% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 0.18 | g | — | — |
| Monounsaturated Fat AFCD | 0.12 | g | — | — |
| Polyunsaturated Fat AFCD | 0.56 | g | — | — |
| Trans Fat AFCD | 0.001 | g | — | — |
| Cholesterol AFCD | 0 | mg | — | — |
| Omega-3 ALA AFCD | 0.03 | g | — | 2% |
| Omega-3 EPA AFCD | 0 | g | — | — |
| Omega-3 DPA AFCD | 0.002 | g | — | — |
| Omega-3 DHA AFCD | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) AFCD | 0 | g | — | — |
| Capric Acid (10:0) AFCD | 0.16 | g | — | — |
| Lauric Acid (12:0) AFCD | 0.01 | g | — | — |
| Myristic Acid (14:0) AFCD | 0 | g | — | — |
| Palmitic Acid (16:0) SR | 0.15 | g | — | — |
| Stearic Acid (18:0) SR | 0.007 | g | — | — |
| Linoleic Acid (18:2) AFCD | 0.52 | g | — | 3% |
| Linolenic Acid (18:3) SR | 0.02 | g | — | — |
Amino Acids 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0.13 | g | — | — |
| Threonine AFCD | 0.32 | g | — | — |
| Isoleucine AFCD | 0.44 | g | — | — |
| Leucine AFCD | 0.79 | g | — | — |
| Lysine AFCD | 0.25 | g | — | — |
| Methionine AFCD | 0.17 | g | — | — |
| Cystine AFCD | 0.26 | g | — | — |
| Phenylalanine AFCD | 0.57 | g | — | — |
| Tyrosine AFCD | 0.37 | g | — | — |
| Valine AFCD | 0.48 | g | — | — |
| Arginine AFCD | 0.40 | g | — | — |
| Histidine AFCD | 0.23 | g | — | — |
| Alanine AFCD | 0.34 | g | — | — |
| Aspartic Acid AFCD | 0.57 | g | — | — |
| Glutamic Acid AFCD | 3.4 | g | — | — |
| Glycine AFCD | 0.37 | g | — | — |
| Proline AFCD | 1.3 | g | — | — |
| Serine AFCD | 0.58 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin B6 may enhance intracellular magnesium accumulation. Combined supplementation has shown greater benefits for stress and anxiety than magnesium alone.
Pouteau et al., PLoS One, 2018
Vitamin B6 is a cofactor in folate-dependent one-carbon metabolism. Together with B12, these three nutrients regulate homocysteine levels.
Selhub, J Nutr Health Aging, 2002
⚠ Antagonisms — nutrients that compete
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Phytates in fibre-rich foods chelate zinc, reducing its bioavailability by up to 50% in high-phytate diets. This is a major concern in plant-based diets.
Sandstrom, Food Nutr Res, 1997
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Amino Acid Profile
Essential amino acid composition compared to the WHO/FAO adult reference pattern. The Amino Acid Score indicates protein quality — 100 means all essential amino acid requirements are met.
Tip: The limiting amino acid is Lysine. Pair with legumes, dairy, and soy for a complete amino acid profile.
All Amino Acids (18)
| Amino Acid | g / 100g | mg / g protein |
|---|---|---|
| Tryptophan | 0.13 | 10.8 |
| Threonine | 0.32 | 26.2 |
| Isoleucine | 0.44 | 36.7 |
| Leucine | 0.79 | 66.2 |
| Lysine | 0.25 | 20.7 |
| Methionine | 0.17 | 14.3 |
| Cystine | 0.26 | 21.6 |
| Phenylalanine | 0.57 | 47.8 |
| Tyrosine | 0.37 | 31.1 |
| Valine | 0.48 | 39.9 |
| Arginine | 0.40 | 33.4 |
| Histidine | 0.23 | 19.2 |
| Alanine | 0.34 | 28.8 |
| Aspartic Acid | 0.57 | 47.8 |
| Glutamic Acid | 3.4 | 279.7 |
| Glycine | 0.37 | 31.1 |
| Proline | 1.3 | 109.1 |
| Serine | 0.58 | 48.5 |
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Flour & Meal” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Rice” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Cereals
Top 10 countries by per capita supply of the “Cereals” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+8%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Cereal Grains and Pasta
Frequently Asked Questions
How many calories are in Wheat flour, white, all-purpose, unenriched?
Wheat flour, white, all-purpose, unenriched contains 362 kcal per 100 grams, making it a calorie-dense food. The energy comes from 12.0g of protein (13% of calories), 1.7g of fat (4%), and 74.6g of carbohydrates (82%). Carbohydrates are the primary energy source.
What is Wheat flour, white, all-purpose, unenriched most nutritious for?
The standout nutrient in Wheat flour, white, all-purpose, unenriched is Carbohydrate, providing 74.6 g per 100g (57% of the Daily Value). It is also a notable source of Selenium (36% DV). Our database tracks 86 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Wheat flour, white, all-purpose, unenriched high in protein?
Wheat flour, white, all-purpose, unenriched provides 12.0g of protein per 100 grams — a moderate amount. Protein contributes 13% of its calories.
How much fiber is in Wheat flour, white, all-purpose, unenriched?
Wheat flour, white, all-purpose, unenriched contains 3.0g of fiber per 100 grams — a moderate amount. This contributes to the recommended daily intake of 25-38g. Pairing with other fiber-rich foods like vegetables, legumes, or whole grains can help meet daily targets.
What is the insulin index of Wheat flour, white, all-purpose, unenriched?
Wheat flour, white, all-purpose, unenriched has a high insulin response (II: 63) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). Foods with high insulin scores stimulate significant insulin release, which may be relevant for blood sugar management. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.