Self Rising Flour vs Flour: Nutrition & Calories Compare



Self rising flour vs Fluor
Nutrition Facts

Self Rising 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%


* 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.

Self Rising Flour vs Fluor 100g Compare


per 100gSelf rising flourFlour
Calories355 364
Carbohydrates74.19 g76.31 g
Protein6.45 g10.33 g
Calcium252 mg15 mg
Iron3.23 mg1.17 mg
Sodium1194 mg2 mg
Vitaminium B1 (Thiamine)1 mg0.12 mg
Vitaminium B2 (riboflavin)0.323 mg0.04 mg
Vitaminium B3 (Niacin)6.452 mg1.25 mg

When it comes to baking, the type of flour you use can make all the difference in the world. Flour is not just flour. There's a vast variety, each suited for different baking needs. Among these, self-rising flour and all-purpose flour (often referred to simply as "flour") are two staples in kitchens worldwide. But what sets them apart, and when should you use one over the other? Let's dive into some interesting facts and comparisons to help you make the best choice for your baking adventures.

A Rising Star: Self-Rising Flour

Self-rising flour is a unique blend that has been pre-mixed with a leavening agent and, often, a bit of salt. This special combination was designed to simplify baking processes, eliminating the need for bakers to add their own baking powder or baking soda. Originating in the United Kingdom, this ingenious invention quickly spread in popularity across the globe. It's particularly favored for making quick breads, biscuits, and pancakes, where a consistent rise is key to achieving the perfect texture.

The Backbone of Baking: All-Purpose Flour

All-purpose flour, on the other hand, is the Swiss Army knife of flours. It's incredibly versatile, designed to perform well in a wide range of baked goods, from bread to pastries to sauces and gravies. Without any added leavening agents, all-purpose flour provides a blank canvas, allowing bakers to tailor the rise of their creations by adding their own baking powder, baking soda, or yeast.

Nutritional Comparison: More Than Just Calories

When comparing the nutritional content of self-rising flour to all-purpose flour, the differences might seem minor at first glance, but they're worth noting. Self-rising flour contains slightly fewer calories and carbohydrates but also has less protein and fiber than all-purpose flour. This is due in part to the addition of baking powder and salt. For those watching their sodium intake, it's important to note that self-rising flour has a significantly higher sodium content due to the added salt.

However, self-rising flour is also enriched with certain nutrients like calcium and iron, making it a better source of these minerals than all-purpose flour. This enrichment is designed to compensate for some of the nutrients that may be lost during the flour's processing.

Choosing the Right Flour for Your Recipe

Deciding between self-rising and all-purpose flour ultimately comes down to the recipe you're following and the end result you're hoping to achieve. If you're making a recipe that specifically calls for self-rising flour, it's because the leavening has been precisely calculated for that blend. Substituting all-purpose flour without adjusting for leavening agents could lead to disappointing results. Conversely, using self-rising flour in a recipe that calls for all-purpose flour and separate leavening agents could throw off the balance, leading to an overly risen or bitter-tasting bake.

It's also worth considering the texture you're aiming for. Self-rising flour can create a softer, lighter texture, ideal for cakes and biscuits. All-purpose flour, with its higher protein content, is better suited for creating structure in breads and chewy cookies.

In conclusion, both self-rising and all-purpose flours have their place in the kitchen. Understanding their differences and how they affect your baking can help you choose the right one for your next culinary creation. Whether you're whipping up a batch of fluffy pancakes or kneading dough for a rustic loaf of bread, picking the appropriate flour can elevate your baking from good to great.

Self rising flour 100g

355kcal

Calories source

  • 92% CARBS.
  • 8% PROTEIN
  • 0% 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.

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