What is the Nutritional Value of Whole Wheat Flour per 100g and Is Whole Wheat Flour per 100g Healthy for You?

Whole wheat flour is a staple ingredient in many households and is commonly used to make bread, pasta, and other baked goods. It is made by grinding the entire wheat kernel, including the bran, germ, and endosperm, which preserves all of the nutrients found in the wheat. In this article, we will discuss the nutritional value of whole wheat flour per 100g and whether or not it is healthy for you.

First, let’s take a look at the nutritional value of whole wheat flour per 100g. According to the USDA National Nutrient Database, 100g of whole wheat flour contains:

367 calories

12.2g of protein

72.1g of carbohydrates

3.3g of dietary fiber

1.7g of fat

0.5g of saturated fat

0mg of cholesterol

2.6mg of iron (14% of the daily value)

1.6mg of zinc (14% of the daily value)

23.6mg of magnesium (6% of the daily value)

73.2mg of phosphorus (7% of the daily value)

2.4mg of vitamin B6 (12% of the daily value)

1.7mg of vitamin B1 (14% of the daily value)

0.2mg of vitamin E (1% of the daily value)

0.1mg of vitamin K (1% of the daily value)

It is clear from this information that whole wheat flour is a good source of several essential nutrients, including protein, iron, zinc, magnesium, and vitamins B1, B6, and E. The high fiber content in whole wheat flour is particularly noteworthy, as it can help to promote regular bowel movements, lower cholesterol levels, and control blood sugar levels.

Now, let’s consider whether or not whole wheat flour is healthy for you. For starters, it is important to note that whole wheat flour is a whole grain, which means that it contains all three parts of the wheat kernel: the bran, germ, and endosperm. Whole grains, including whole wheat flour, are considered to be healthier than refined grains, such as white flour, because they retain all of the essential nutrients found in the wheat kernel. Whole grains have been linked to a reduced risk of heart disease, type 2 diabetes, and certain types of cancer.

Whole wheat flour also has a low glycemic index, which means that it does not cause a rapid spike in blood sugar levels. This is beneficial for people with diabetes or those who are trying to control their blood sugar levels. The high fiber content in whole wheat flour also helps to control blood sugar levels by slowing down the absorption of glucose.

In addition, the high protein content in whole wheat flour can help to promote satiety, which can aid in weight management. The iron, zinc, and magnesium in whole wheat flour are also important for maintaining good health. Iron is necessary for the production of red blood cells, zinc is needed for a healthy immune system, and magnesium is important for maintaining healthy bones.

In conclusion, whole wheat flour is a nutritious and healthy ingredient that can be included in a variety of recipes. It is a good source of essential nutrients, including protein, iron, zinc, magnesium, and vitamins B1, B6, and E. It also has a low glycemic index and a high fiber content, which can help to promote regular bowel movements, lower cholesterol levels, and control blood sugar levels. So, incorporating whole wheat flour in your diet is a great way to promote good health.