Healthy Food Database

Flour - Wholewheat
Wholemeal flour contains the whole grain of the wheat, including the bran and the germ. It contains about three times as much fibre as white flour does, and is significantly better for use in recipes and the general diet.
Category: Grain
In Season: all year
To Buy:
To Store:
Store flours in an airtight container in the fridge to last longer, or in the pantry if using within a few months.
Tips & Tricks:
Try substituting half the plain flour in a recipe for wholemeal flour - it won't affect the outcome, but your body will benefit.
Cooking Tips:

Nutrition per 1 Cup:

Energy (kJ):
1987
Moderate GI 55 - 70:
Protein (g):
16.9
Saturated Fat, g :
0.4
Amines:
Negligible
Glutamates:
n/a
Carbohydrates, g:
86.2
Fibre, g:
Fat (g):
2.9
Monosaturated Fat , g:
0.3
Salicylates:
Safe/negligible amount

Benefits the Following Health Conditions:*

Find recipes with Flour - Wholewheat

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Facebook Twitter RSS