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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Enriched cake wheat flour provides quick energy due to its refined carbohydrate content. It is fortified with essential nutrients like iron, folic acid, niacin, riboflavin, and thiamin, which are added back after processing. While it offers these benefits, it is a refined grain and should be consumed in moderation as part of a balanced diet.
Per 100g, enriched cake wheat flour contains approximately 362 calories, 8.2g of protein, 78.03g of carbohydrates, and 0.86g of fat. It is also fortified with B vitamins (niacin, riboflavin, thiamin, folic acid) and iron, which are crucial for energy metabolism and red blood cell formation.
Enriched cake wheat flour is high in refined carbohydrates and calories, which can contribute to weight gain if consumed in excess. While it's low in fat, its low fiber content means it may not promote satiety as effectively as whole grain flours. For weight loss, it's generally recommended to prioritize whole, unprocessed foods.
No, enriched cake wheat flour is not gluten-free. It is derived from wheat and contains gluten, making it unsuitable for individuals with celiac disease or gluten sensitivity.
Enriched cake wheat flour is a refined carbohydrate, meaning it can cause a rapid increase in blood sugar levels. While it can be consumed in very small amounts as part of a carefully managed diet, individuals with diabetes should generally opt for whole grain flours with higher fiber content to help regulate blood glucose.
Yes, enriched cake wheat flour is typically vegan. It is made from wheat grains and does not contain any animal-derived ingredients. Always check the specific product label for any unusual additives if you have strict dietary requirements.
enriched cake wheat flour is a versatile ingredient found in cuisines around the world. With 362 calories per 100g and 8.2 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring enriched cake wheat flour with step-by-step instructions.
Browse recipes →Enriched cake wheat flour is specifically milled to have a very low protein content and a fine texture, making it ideal for delicate baked goods. It's best used for cakes, pastries, cookies, and other items where a tender, soft, and light crumb is desired.
Enriched cake wheat flour has a significantly lower protein content (around 7-9%) compared to all-purpose flour (around 10-12%). This lower protein results in less gluten development, yielding a more tender and delicate texture, which is perfect for cakes, while all-purpose flour is more versatile for a wider range of baking and cooking.
To maintain freshness and prevent spoilage, store enriched cake wheat flour in an airtight container in a cool, dry, dark place, such as a pantry or cupboard. For longer storage, especially in warm climates, it can be kept in the refrigerator or freezer.
The term 'enriched' means that certain nutrients lost during the milling process (when the bran and germ are removed) have been added back. For cake wheat flour, this typically includes iron and B vitamins like niacin, riboflavin, thiamin, and folic acid, to enhance its nutritional profile.