Wheat flour, white (industrial), 15% protein, bleached, unenriched
Whole food · Cereal Grains and Pasta
This is the workhorse of industrial baking: a highly refined, bleached white flour milled from hard red winter wheat. It boasts a fine, powdery texture and a neutral, starchy taste, designed for consistency. Nutritionally, it's a significant source of plant-based protein (15.33g per 100g) but is stripped of most fiber and micronutrients.
Calorie split: 17% protein · 79% carbs · 4% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled versatility and reliability—it's the blank canvas for everything from fluffy cakes to chewy breads. Its neutral taste and predictable performance make it a staple in both home kitchens and commercial bakeries worldwide.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate, it can cause rapid blood-sugar spikes and lacks the fiber and nutrients of whole grains. It's also a primary source of gluten, making it unsafe for those with celiac disease or gluten sensitivity. To counteract blood-sugar impact, pair it with protein (like eggs or legumes) or healthy fats (like nuts or avocado), and consider using it in a blend with whole-grain flours.
Key benefits
- Provides a high-protein base for bread and pasta structure.
- Its fine grind creates a smooth, uniform crumb in baked goods.
- Neutral flavor allows other ingredients to shine.
- Long shelf life due to the removal of germ and bran oils.
- Cost-effective and widely available for large-scale production.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The bleaching process, often using chlorine gas or benzoyl peroxide, doesn't just whiten the flour—it also artificially 'ages' it, weakening gluten proteins to create a more tender, less chewy texture in cakes and pastries.
Full nutrition (USDA data · scales with serving)
| Water | 12.8 g |
| Energy | 362 kcal |
| Energy | 1514 kj |
| Protein | 15.3 g |
| Total lipid (fat) | 1.4 g |
| Ash | 0.53 g |
| Carbohydrate, by difference | 69.9 g |
| Fiber, total dietary | 2.4 g |
| Total Sugars | 0.92 g |
| Sucrose | 0.15 g |
| Glucose | 0.03 g |
| Fructose | 0.03 g |
| Lactose | 0.00 g |
| Maltose | 0.71 g |
| Galactose | 0.00 g |
| Starch | 59.5 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 38.0 mg |
| Phosphorus, P | 128 mg |
| Potassium, K | 120 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.20 mg |
| Manganese, Mn | 0.57 mg |
| Selenium, Se | 28.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.07 mg |
| Niacin | 1.2 mg |
| Pantothenic acid | 0.43 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 31.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 31.0 ug |
| Folate, DFE | 31.0 ug |
| Choline, total | 10.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 18.0 ug |
| Vitamin E (alpha-tocopherol) | 0.05 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 0.42 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.05 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.27 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.27 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.00 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.15 g |
| MUFA 14:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.15 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.71 g |
| PUFA 18:2 | 0.69 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 0.37 g |
| Isoleucine | 0.50 g |
| Leucine | 0.95 g |
| Lysine | 0.31 g |
| Methionine | 0.20 g |
| Cystine | 0.34 g |
| Phenylalanine | 0.78 g |
| Tyrosine | 0.21 g |
| Valine | 0.57 g |
| Arginine | 0.52 g |
| Histidine | 0.30 g |
| Alanine | 0.41 g |
| Aspartic acid | 0.59 g |
| Glutamic acid | 5.0 g |
| Glycine | 0.49 g |
| Proline | 1.6 g |
| Serine | 0.62 g |
FAQ
What does '15% protein' mean for this flour?
It indicates a 'high-protein' or 'bread flour' classification. The higher protein (gluten) content creates stronger, more elastic doughs, ideal for chewy breads and sturdy pasta, but less suitable for tender cakes.
Why is it bleached and unenriched?
Bleaching whitens the flour and alters its baking properties. 'Unenriched' means no vitamins (like B vitamins) or minerals (like iron) have been added back after processing, which is common in some regions but not all.
How does it differ from whole wheat flour?
This flour is made from only the starchy endosperm, removing the nutrient-rich bran and germ. Whole wheat flour includes all three parts, resulting in more fiber, vitamins, and a denser, nuttier product.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.62 kcal/g · 17% calories from protein · 2.4 g fiber · 0.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.