Flour - Cereal/Pulse (Shelf Stable): Nutrition Facts and Calories

This category includes shelf-stable flours made from cereals like wheat, oats, and rice, or pulses such as chickpeas and lentils. These products are ground into fine powders for baking and cooking. When choosing flour, pay attention to the ingredient list. Whole grain flours, such as 'whole wheat flour' or 'whole oat flour,' contain all parts of the grain kernel, including the bran, germ, and endosperm. Refined flours, like all-purpose white flour, have the bran and germ removed. The Dietary Guidelines for Americans recommend making at least half of your grains whole grains. Whole grain flours provide more dietary fiber, which is important for digestive health. Plain flours typically contain very little to no added sugars or sodium. The FDA's Daily Value for sodium is 2,300 milligrams, but most plain flours naturally have very low amounts. Always check the Nutrition Facts label and ingredient list to understand the product's contents. All values are shown per 100 g so products can be compared.