Arrowroot Flour vs Flour: Nutrition & Calories Compare


Arrowroot flour vs Fluor
Nutrition Facts
Serving size:
change
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz
Amount Per Serving:
Serving size:
change
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz
Amount Per Serving:
Arrowroot Flour vs Fluor 100g Compare
per 100g | Arrowroot flour | Flour |
---|---|---|
Calories | 357 | 364 |
Carbohydrates | 88.15 g | 76.31 g |
Fat | 0.1 g | 0.98 g |
Dietary fiber | 3.4 g | 2.7 g |
Protein | 0.3 g | 10.33 g |
Water | 11.37 g | 11.92 g |
Calcium | 40 mg | 15 mg |
Iron | 0.33 mg | 1.17 mg |
Magnessium | 3 mg | 22 mg |
Potassium | 11 mg | 107 mg |
Sodium | 2 mg | 2 mg |
Vitaminium B1 (Thiamine) | 0.001 mg | 0.12 mg |
Vitaminium B6 | 0.005 mg | 0.044 mg |
Vitaminium B9 (Folic acid) | 0.007 mg | 0.026 mg |
Exploring the World of Flours: Arrowroot Flour vs. Traditional Flour
When it comes to baking and cooking, flour is a staple ingredient in kitchens worldwide. However, not all flours are created equal. Among the variety, arrowroot flour and traditional wheat flour stand out for their unique properties and uses. While most are familiar with traditional wheat flour, arrowroot flour is less known but equally fascinating. Let's dive into some interesting facts about these two flours before comparing their nutritional profiles and culinary uses.
The Unveiling of Arrowroot Flour
Arrowroot flour, a less common but intriguing ingredient, is derived from the roots of the arrowroot plant, Maranta arundinacea. What makes it truly stand out is its gluten-free nature and its ability to act as a thickening agent without the gummy texture. It's a perfect alternative for those with gluten sensitivities or looking to experiment with gluten-free baking. Interestingly, arrowroot flour is not only used in cooking but has also found its way into natural beauty products due to its ability to absorb oils and moisture.
Traditional Flour: The Backbone of Baking
Traditional flour, typically made from wheat, is the backbone of countless classic recipes from bread to cakes. It contains gluten, a protein that gives dough its elasticity and chewiness. Beyond its culinary uses, wheat flour plays a crucial role in cultural traditions and cuisines around the globe. However, its gluten content can be a downside for those with gluten intolerances or celiac disease, pushing them to seek alternatives like arrowroot flour.
Nutritional Insights
Comparing the nutritional content of arrowroot flour and traditional flour reveals some interesting differences. Arrowroot flour is slightly lower in calories but higher in carbohydrates and fiber than traditional wheat flour. It's also almost fat-free and contains a minimal amount of protein, making it a poor choice for high-protein diets but excellent for those looking to reduce fat intake.
On the other hand, traditional wheat flour is richer in protein and contains a modest amount of fat. It also offers more vitamins and minerals such as iron, magnesium, and B vitamins, essential for energy metabolism and maintaining healthy blood cells. However, its gluten content and higher glycemic index might be a concern for some individuals.
Culinary Uses and Versatility
When it comes to cooking and baking, each flour has its unique strengths. Arrowroot flour is celebrated for its thickening prowess, making it ideal for sauces, gravies, and soups. It's also an excellent addition to gluten-free baking recipes, providing a light and airy texture. However, due to its high carbohydrate content and lack of gluten, it may not always be a direct substitute for wheat flour in recipes that rely on gluten for structure.
Traditional wheat flour, with its gluten content, is indispensable for creating elastic doughs and achieving the chewy texture in bread, pizza crusts, and pastries. Its versatility extends beyond baking, being used as a thickener, coating for fried foods, and even in making homemade pasta.
Final Thoughts
Choosing between arrowroot flour and traditional wheat flour depends on dietary needs, cooking or baking requirements, and personal preferences. For those with gluten sensitivities or looking for a lighter, gluten-free alternative, arrowroot flour is an excellent choice. Meanwhile, traditional wheat flour remains a staple for its versatility and role in creating the classic textures and flavors we love in baked goods. By understanding the unique qualities of each, home cooks and professional chefs alike can make informed decisions to best suit their culinary creations.
Arrowroot flour 100g
357kcalCalories source
- 99% CARBS.
- 0% PROTEIN
- 0% FAT
Flour 100g
364kcalCalories source
- 86% CARBS
- 12% PROTEIN
- 2% FAT
Compares of arrowroot flour
- Arrowroot Flour vs Almond Flour
- Arrowroot Flour vs All-Purpose Flour
- Arrowroot Flour vs Fluor
- Arrowroot Flour vs Potato Flour
- Arrowroot Flour vs Almond Flour
- Arrowroot Flour vs Cornstarch
- see all compares of arrowroot flour
Compares of fluor
Read also:
- Calories from Arrowroot flour
- Calories of Black beans
- Calories in Black bread
- Fried egg white calories per 100g
- Fried scallops protein per 100g
- How many calories does boiled jicama have?
- Calories in a half of jumbo shrimp
- Calories in whole jumbo shrimp
- Calories for one, two or more jumbo shrimp
- How much protein in rice bread?
Marcin Piotrowicz
calories-info.com creator
Healthy diet and healthy lifestyle promoter
Add comment