Bread Flour vs Flour: Calories & Nutrition Showdown



Bread flour vs Fluor
Nutrition Facts

Bread Flour
Serving size:
  change
tablespoon (7g)cup (120g)half cup (60g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Sodium mg
0%

Total Carbohydrates g
0%

Protein g
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.
Fluor
Serving size:
  change
tablespoon (7g)cup (119g)half cup (59.5g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Cholesterol mg
0%

Sodium mg
0%

Total Carbohydrates g
0%

Dietary Fiber g
0%

Sugars g

Protein g
0%

Vitaminium C mg
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.

Bread Flour vs Fluor 100g Compare


per 100gBread flourFlour
Calories363 364
Carbohydrates72.8 g76.31 g
Fat1.65 g0.98 g
Protein14.3 g10.33 g
Water10.7 g11.92 g
Calcium19 mg15 mg
Iron5.55 mg1.17 mg
Magnessium35.9 mg22 mg
Potassium127 mg107 mg
Sodium3 mg2 mg
Vitaminium B1 (Thiamine)0.953 mg0.12 mg
Vitaminium B2 (riboflavin)0.436 mg0.04 mg
Vitaminium B3 (Niacin)6.56 mg1.25 mg
Vitaminium B60.079 mg0.044 mg

Discover the Differences: Bread Flour vs. Flour

When it comes to baking, choosing the right type of flour can make all the difference in your culinary creations. While the world of flour might seem straightforward at first glance, there's more to it than meets the eye. Among the various types, bread flour and all-purpose flour (commonly referred to simply as "flour") are two staples in the kitchen. But what sets them apart, and how do their nutritional profiles compare? Let's sift through the details and uncover some interesting facts about these two types of flour.

The Unique Qualities of Bread Flour

Bread flour is the secret weapon behind many bakery-quality loaves. What makes it so special? Its higher protein content. This isn't just a minor detail—it's the key to the chewy texture and robust structure of artisan breads. The protein in bread flour interacts with water to form gluten, providing the elasticity and strength dough needs to trap gases during fermentation. This results in a well-risen loaf with a hearty crumb. With a protein content that can range from 12% to 14%, bread flour is the go-to choice for bread bakers seeking that perfect rise and texture.

Understanding All-Purpose Flour

On the other side of the baking spectrum is all-purpose flour, the versatile hero in the kitchen. Its name says it all—suitable for all purposes, from baking cookies and cakes to thickening sauces. With a protein content typically between 8% and 11%, all-purpose flour strikes a balance between soft and hard flours, making it a jack-of-all-trades in the culinary world. Its moderate protein level means it can produce tender cakes while still being strong enough for breads, albeit with a softer texture than those made with bread flour.

Nutritional Showdown

When it comes to nutrition, both bread flour and all-purpose flour have their similarities and differences. Calorie-wise, they are almost neck and neck, with bread flour at 363 calories per 100 grams and all-purpose flour slightly edging it out at 364 calories. Carbohydrate content is also similar, though all-purpose flour has a slight lead in fiber, making it a marginally better choice for those looking to increase their fiber intake.

Protein is where bread flour shines, boasting 14.3 grams per 100 grams compared to all-purpose flour's 10.33 grams. This higher protein content not only affects the baking quality but also makes bread flour a slightly better source of protein. However, when it comes to fat, all-purpose flour is lower, though the difference is minimal.

Mineral-wise, bread flour tends to have higher amounts of iron and magnesium, essential for healthy blood and muscle function, respectively. It's also richer in B vitamins, particularly niacin (vitamin B3), which plays a vital role in energy metabolism and nervous system function.

Choosing the Right Flour for Your Baking Needs

Ultimately, the choice between bread flour and all-purpose flour comes down to the specific needs of your recipe and your nutritional preferences. For those passionate about baking bread, the higher protein content of bread flour is indispensable. However, for everyday baking and cooking, all-purpose flour offers versatility and convenience, along with a slightly better nutritional profile in terms of fiber and fat content.

Understanding the subtle differences between these two types of flour can elevate your baking and help you make more informed choices in the kitchen. Whether you're aiming for a lofty loaf of bread or a tender cake, selecting the right flour is the first step towards delicious results.

Bread flour 100g

363kcal

Calories source

  • 80% CARBS.
  • 16% PROTEIN
  • 4% FAT

Flour 100g

364kcal

Calories source

  • 86% CARBS
  • 12% PROTEIN
  • 2% FAT
Marcin Piotrowicz
Author of this page
Marcin Piotrowicz

calories-info.com creator
Healthy diet and healthy lifestyle promoter

All information about nutrition on this website was created with help of information from the official United States Department of Agriculture database.

Add comment