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Flour: Calories & Nutrition Facts

Flour
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While all-purpose flour tends to be high in carbs and low in protein and fat, that is not true of all flours. Whole-wheat and alternative flours can offer a variety of nutritional benefits. Refer to the calorie counter for different types of flour to determine the calories and nutritional value.

Whole-Wheat Flour

One of the main differences between white flour and whole wheat flour is the fiber content – whole-wheat flour contains about 6.4 grams of fiber per serving while white flour only contains 1.3 grams. It is the refining process that white flour goes through which removes the fiber-rich bran from the wheat grain. Choosing whole-wheat flour over all-purpose flour can help you to meet your daily recommended fiber intake of 28 grams.

Alternative Flours

You are probably most familiar with products made using all-purpose flour or even whole-wheat flour, but alternative flours made from gluten-free food sources are rapidly increasing in popularity. Almond flour and coconut flour, for example, are lower in carbs than all-purpose flour but higher in healthy fats and they also contain some protein. Items made with alternative flours are not just for those with special medical or nutritional requirements – they can be enjoyed by everyone!
While some types of flour may not be beneficial to your health, other types are. Refer to the calorie calculator for different types of flour to determine the calories and nutritional value.

Effect on Blood Sugar

Certain types of flour have a greater impact on your blood sugar levels than others. White flour (all-purpose flour) is processed to remove the fiber-rich grain, leaving it with a high glycemic index rating. Bread made with white flour has a GI of 71 while whole-wheat bread has a lower GI rating of 51. Eating high GI foods leads to spikes in blood sugar levels which are followed by a crash, leaving you feeling hungry and craving more simple carbs. These spikes and crashes in blood sugar also contribute to your risk for developing diabetes.

Vitamin and Mineral Content

In addition to having different effects on your blood sugar, different types of flour also have different nutrient contents. For example, white flour contains low levels of vitamins and proteins because much of the nutrition has been removed through processing. Whole-wheat flour, on the other hand, is rich in riboflavin, folate, and several B vitamins. Even though white flour is often enriched with vitamins and minerals, they are not as readily absorbed by your body as the nutrients in their natural form in whole-wheat flour.