Wheat Flour Nutrition Facts

Description: Wheat, flour

Local Names: Garin alkama (Hausa)

Scientific Name:

Category: Cereals and Grain Products

Calories in Wheat Flour

The calories in 100 grams of Wheat Flour is 360.796 calories (kcal).

Quick Wheat Flour  Nutritional Value

Here is a quick overview of Wheat Flour nutrition information:

Detailed Wheat Flour  Nutrition Data

Here is the detailed data on Wheat Flour  nutrition info:

Wheat Flour Macronutrients data

Wheat Flour Minerals Data

Wheat Flour Vitamins Data

other Wheat Flour Micronutrients

Summary of Wheat Flour , Garin alkama (Hausa) Nutrition Info

Serving size of 100 grams of Wheat Flour , Garin alkama (Hausa) contains 360.796 calories, 11.918g of Protein, 1.758g of Fat, and 73.572g of Carbs.

Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Akinyele I.O. And Shokunbi O.S Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.5 Concentrations of Mn, Fe, Cu,Zn, Cr,Cd,Pb, Ni in selected Nigerian tubers, legumes and cereals and estimates of the adult daily intakes. Vol. 173, pp: 702-708, Chinma, C.E., Saliu, T.M., Abu, J.O and Baba, I.A (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.4). Physical, sensory and chemical properties of bread prepared from wheat and Vitamin A enriched cassava flour blends containing cissus gum. Nigerian Journal of Nutritional Sciences, 35 (2): 52 – 59, Badifu, S.O., C.E. Chima, Y.I. Ajayi and A.F. Ogori, Alinnor, I. J., Akalezi, C. O. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.5. Influence of Mango Mesocarp flour supplement to Micronutrient; physical and organoleptic qualities of wheat-based bread. Nig. Food J., 23: 59-68., Ocheme O.B., Oloyede O.O. and Mahmud A.H., (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0) Production and Evaluation of bread using blends of wheat flour and fermented plantain flour. Nig. Food J., 28: 284-293., Ibeanu, V., Onyechi, U., Ani, P., Ohia, C. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.6). Composition and sensory properties of plantain cake. African Journal of Food Science, 10 (2), 25-32., https://fdc.nal.usda.gov/