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Wheat flour, high gluten, for white bread

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 15 g 121 Statkorn. Quality Index for grain and flour, 1991-94
Kilojoules 1463 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 345 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 2 g 70 Data provided by the industry to The Food Composition Table 1995.
Saturated fatty acids 0.2 g 70 Data provided by the industry to The Food Composition Table 1995.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 0.3 g 70 Data provided by the industry to The Food Composition Table 1995.
Cis-poly unsaturated fatty acids 0.9 g 70 Data provided by the industry to The Food Composition Table 1995.
Cholesterol 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Carbohydrate, glycemic 70.5 g 50 Estimated value.
Starch 68.9 g 50 Estimated value.
Mono+Di saccharides 1.6 g 50 Estimated value.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 2.5 g 70 Data provided by the industry to The Food Composition Table 1995.
Protein 10 g 121 Statkorn. Quality Index for grain and flour, 1991-94
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 3 µg 50 Estimated value.
Vitamin D 0 µg 50 Estimated value.
Vitamin E 0.8 alfa-TE 50 Estimated value.
Thiamin 0.18 mg 70 Data provided by the industry to The Food Composition Table 1995.
Riboflavin 0.03 mg 50 Estimated value.
Niacin 0.9 mg 70 Data provided by the industry to The Food Composition Table 1995.
Vitamin B6 0.08 mg 50 Estimated value.
Folate 14 µg 205 The National Council for Nutrition and physical activity and Norwegian Food Control Authority. Analytical project planned in 1997; dif. flour. Internal notes.
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 17 mg 121 Statkorn. Quality Index for grain and flour, 1991-94
Iron 0.8 mg 121 Statkorn. Quality Index for grain and flour, 1991-94
Sodium 1 mg 121 Statkorn. Quality Index for grain and flour, 1991-94
Potassium 136 mg 121 Statkorn. Quality Index for grain and flour, 1991-94
Magnesium 17 mg 121 Statkorn. Quality Index for grain and flour, 1991-94
Zinc 0.5 mg 121 Statkorn. Quality Index for grain and flour, 1991-94
Selenium 5 µg 205 The National Council for Nutrition and physical activity and Norwegian Food Control Authority. Analytical project planned in 1997; dif. flour. Internal notes.
Copper 0.14 mg 50 Estimated value.
Phosphorus 145 mg 50 Estimated value.

Classifications

LanguaL coding of the food
LanguaL Classification
A0149 Milled grain or starch product (US CFR)
A0813 Flour or starch (EUROFIR)
B1312 Wheat
C0208 Seed, skin removed, germ removed (endosperm)
E0106 Finely ground
F0003 Not heat-treated
G0003 Cooking method not applicable
H0138 Water removed
J0116 Dehydrated or dried
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Foods in Flour

Food Groups