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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is highly nutritious because it contains all parts of the grain kernel, including the bran and germ. It is rich in dietary fiber, B vitamins, and essential minerals like manganese and phosphorus, which support heart health and digestion.
Per 100g, this flour contains approximately 9.61g of protein and is high in dietary fiber. The fiber content is particularly beneficial for promoting satiety and supporting a healthy digestive system.
No, soft wheat whole-grain flour contains gluten. It is not suitable for individuals with celiac disease or those following a gluten-free diet.
No, it is not keto-friendly. With approximately 74.48g of carbohydrates per 100g, it is a high-carbohydrate ingredient that would likely exceed the daily limits of a low-carb or ketogenic lifestyle.
Soft wheat has a lower protein content (around 9-10%) compared to hard wheat (12-15%). This lower protein level results in less gluten development, making soft wheat flour ideal for tender pastries and cakes rather than chewy breads.
Yes, but you may need to adjust the recipe. Whole-grain flour absorbs more liquid than refined flour, so you might need to add a tablespoon or two of extra water or milk to prevent the final product from being too dry.
It is best used for delicate baked goods like biscuits, muffins, pancakes, pie crusts, and cookies. It provides a nutty flavor and nutritional boost while maintaining a tender, crumbly texture.
soft wheat whole-grain wheat flour is a versatile ingredient found in cuisines around the world. With 332 calories per 100g and 9.61 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 0 recipes featuring soft wheat whole-grain wheat flour with step-by-step instructions.
Browse recipes →Because it contains the natural oils from the grain's germ, it can spoil faster than white flour. Store it in an airtight container in a cool, dark pantry for short-term use, or in the refrigerator or freezer for long-term storage.
Fresh whole-grain flour should have a mild, nutty aroma. If it smells sour, bitter, or like old oil, it has likely gone rancid and should be discarded as it will negatively affect the taste of your food.
Yes, the fiber content in whole-grain flour slows down the absorption of carbohydrates. This helps prevent sharp spikes in blood sugar levels, making it a better option for diabetics compared to refined white flour.