|Whole Wheat Flour
|Serving Size 20g whole wheat flour
5 Servings per 100 g
0.9 Servings per 1/8 cup (30ml – 16.2g) *
|Energy per 20g serving :|
|Calories / Kilocalories||68.0 Cal / kcal||Kilojoules
|Nutrients :||Per 1/8 cup (30ml)||Per 100g
|– trans fat||0g
|– polyunsaturated fat||0.19g||1.17g|
|– monounsaturated fat||0.05g||0.28g|
|Cholesterol||0.0 mg||0.0 mg|
|Sodium, Na||0.32 mg||2 mg|
|Potassium, K||58.81 mg||363 mg|
|Magnesium, Mg||22 mg||137 mg|
|Phosphorus, P||57 mg||357 mg|
|Zinc, Zn||0.42 mg||2.60 mg|
|Calcium, Ca||5 mg||34 mg|
|Iron, Fe||0.58 mg||3.60 mg|
|Thiamin (vitamin B1)||0.081 mg||0.502 mg|
|Riboflavin (vitamin B2)||0.027 mg||0.165 mg|
|Niacin (vitamin B3)||0.798 mg||4.957 mg|
|Vitamin B6||0.066 mg||0.407 mg|
|Vitamin B12||0.00 µg
|1 IU||9 IU|
|Vitamin E (alpha-tocopherol)||0.11 mg||0.71 mg|
|Vitamin K (phylloquinone)||0.3 µg
Ingredients: whole wheat flour
Storage instructions: Store in a cool, dry place
Average expiry time: 1 year from production date
* 1/8 US Legal Nutrition Labeling Cup equals 30ml
Whole wheat flour grams in a US measuring cup and Metric 250mL cup measure to other common units. Searching instead for a coarse whole-wheat flour converter?
US cup of whole wheat flour = 129.6 grams = 4.6 ounces net weight
Metric cup of whole wheat flour = 137 grams = 4.8 oz net wt.
Table spoon of whole wheat flour = 8 grams = 0.3 oz
Teaspoon of whole wheat flour = 2.7 grams = 0.1 oz weight
For conversion between other measuring units use the whole wheat flour converter above.
On page number 28 in The Bread Baker’s Apprentice book by Peter Reinhart, the author of Crust & Crumb, the common baking measuring mass to volume value for whole-wheat flour is 4-1/2 ounces in 1 US cup or 16 ounces in 3-1/2 US cups. The calculator on this page is based on the same values.
Apart what’s in the whole wheat flour nutrition facts table, use the whole wheat flour calorie counter to calculate dietary and nutritional information for any amount of whole wheat flour. E.g. convert value from 1/4 of a cup amount, or 50g, 1 fl-oz servings, 100g, even US legal nutrition labeling cup (240ml/cup) to a secondary-required value. Convert from any portion or measure. The tool also makes conversions of fats into energy units, from any amount of fat contained in whole wheat flour. Details about whole wheat flour are handy as healthy eating tips, for maintaining healthy diet therefore a personal healthcare plus wellbeing.
The whole wheat flour online web tool makes smooth unit to unit conversions. From any new specific weight scales versus liquid measures. From weight in pounds ( lb ), ounces ( oz ), kilograms ( kg – kilo ), dekagrams ( dkg – dag – deca – deka ), grams ( g ), 100 grams ( 100 g ) portion, pints ( pt ) into an equivalent amount size. Or convert volume measures of whole wheat flour from a value in liters ( l ), deciliters ( dl – dcl ), milliliters ( ml ), fluid ounces ( fl-oz ), gallons ( gal ), quarts ( qt ), pint US ( pt ) liquid, table spoons ( tbsp – tblsp – tbs ), tea spoons ( tsp – teasp ) of whole wheat flour and convert also from measuring cups into either American US or Metric kitchen units. Enjoy this useful whole wheat flour converter for cooking, baking and the nutrition data as health tips for wellness.
Online web tool for whole wheat flour mass weight vs. liquid volume amounts conversions. Whole wheat flour dietary and nutritional information facts contents table. Convert a measure of whole wheat flour to another culinary units between dry weight scales measures versus volume measuring practiced in kitchens for baking with whole wheat flour, baking and food diet. The whole wheat flour intake energy info in kJ, cal kcal, legal measuring cup US American and Metric, kg, g, dkg, lb, oz, gr, fl-oz, gal, pt, qt, dry, dl, dcl, ml, tbsp, tsp, size 100g serving, quantity analysis of lipids fats found in whole wheat flour, saturated, monounsaturated, polyunsaturated, fat total, trans fatty acids, sugar, carbohydrates, dietary fiber, cholesterol, protein, sodium, vitamins and other nutrients contained in whole wheat flour.
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