Flour, wheat, brown

Brown wheat flour is made by milling wheat while retaining some of the outer layers of the grain. The figures here describe the flour itself, rather than bread or other foods made from it. It mainly provides carbohydrate, with 73g per 100g, alongside 12g of protein, 7.7g of fibre and 2g of fat.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. Fibre helps maintain normal bowel function. The flour itself contains little salt or saturated fat, but the amounts in foods made with it depend on other ingredients added during preparation. Wheat contains gluten, so this flour is not suitable for people with coeliac disease. Full nutrient figures are in the tables below.