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Nutritional contribution of flour

241019 CARRS 2190

Nourishing the nation 

Flour is valuable, versatile and nutritious. Packed with vitamins and minerals it is probably one of the most important food elements in the world and it forms an essential part of our daily diet, from breakfast to a sandwich lunch or afternoon tea, through to our evening meal. 

The chart below, with data from McCance and Widdowson shows the enormous contribution flour makes to our vitamin and mineral intake.

Contribution to the diet

Content per 100g (source McCanse and Widdowson, composition of food, 7th edition)

 

All Wheat Flour

Wholemeal Flour

White Bread Flour

White Plain Flour

Brown Flour

Energy

21%

327 kcal

353 kcal

352 kcal

339 kcal

Protein

21%

11.6g

11.3g

9.1g

12.2g

Fat

6%

2.0g

1.2g

1.4g

2.0g

Fibre (AOAC)

37%

10.0g

3.3g

4.0g

7.7g

Calcium

35%

32mg

134mg

96mg

120mg

Iron

31%

2.5mg

1.9mg

1.9mg

2.4mg

Zinc

21%

1.9mg

0.8mg

0.7mg

2.2mg

Magnesium

23%

83mg

26mg

23mg

72mg

Copper

27%

0.37mg

0.15mg

0.15mg

0.32mg

Potassium

12%

281mg

128mg

114mg

256mg

Manganese

49%

2.0mg

0.7mg

0.7mg

2.3mg

Thiamin

31%

0.36mg

0.30mg

0.28mg

0.39mg

Riboflavin

8%

0.10mg

0.03mg

0.05mg

0.10mg

Pyroxidine

8%

 

 

 

 

Folate

21%

27mcg

16mcg

22mcg

44mcg

Bread and Flour Regulations 

The Bread and Flour Regulations (1998) lay down labelling and compositional standards for bread and flour; they specify that four vitamins and minerals: calcium, iron, thiamine (Vitamin B1) and niacin (Vitamin B3) must be added to all white and brown flour. 

These additions to non-wholemeal flour have a significant effect on nutritional intake. Wheat flour (including the flour in bread and baked products) accounts for 35% of the nation's calcium intake, 31% of the iron intake and 31% of the thiamine intake (see table above for more details). 

Wholemeal flour is exempt as the wheat bran and wheat germ from the grain included in the final flour are natural sources of vitamins and minerals. 
For more information on fortification and the Bread and Flour Regulations please see here.