Wheat Flour-whole grain is rich in protein and fiber then all-purpose mass produced white flour. Whole Grain Wheat Flour can be used in any recipe that calls for all purpose flour. Breads, cookies, muffins, vegetable and meat breading, and blended with other whole grain flours to produce wholesome and nutritious food. It is rich in protein and has a rich and hearty full flavored wheat taste.
There are three basic parts to a kernel – berry of wheat. Basic parts from outside looking in, the bran, the germ, and the endosperm.Bran is outer covering of the wheat kernel. It is made up of layers that are rich in many vitamins and minerals as well as high-quality protein.
Germ Known for its minerals, B vitamins, protein, vitamin E, and oils. The oils found in the germ are a key element in whole grain flour’s flavor. Contains organic phosphates, which provide brain and nerve food. Calcium for bone and teeth.
Whole Grain Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 125ml
Weight 63g
Energy 215 kcal
Energy 899 kj
Protein 9g
Carbohydrate 46 g
Total Sugar tr g
Total Dietary Fiber 7.7 g
Total Fat 1g
Saturated Fat 0.2 g
Cholesterol 0mg
Calcium 22mg
Iron 2.5mg
Sodium 3mg
Potassium 257mg
Magnesium 87mg
Phosphorus 219mg
Thiamin 0.3mg
Riboflavin 0.14mg
Niacin 6.3NE
Folate 28 DFE