The role of flour in the diet
Proportion of average adult daily intake of various nutrients provided by flour (original source: UK national diet and nutrition survey)
The government’s National Diet and Nutrition Survey (NDNS) provides a good estimate of the amount of bread consumed; and the contribution that it makes to the diet.
Because flour is used in so many products, it is more difficult to estimate the contribution it makes. However the table below provides an indication based on production figures; and applies figures for general wastage in food both in the home and during manufacturing.
It can been seen that flour is a major source of dietary energy, fibre and micronutrient intake. Its key role in the diet is often underestimated
| Contribution to the diet - All wheat flour | Wholemeal flour (per/100g)* | White bread flour (per/100g)* | White plain flour (per/100g)* | Brown flour (per/100g)* | |
|---|---|---|---|---|---|
|
Energy
|
21%
|
327kcal
|
353kcal
|
352kcal
|
339kcal
|
|
Protein
|
21%
|
11.6g
|
11.3g
|
9.1g
|
12.2g
|
|
Fat
|
6%
|
2.0g
|
1.2g
|
1.4g
|
2.0g
|
|
Fibre (AOAC)
|
37%
|
10.1g
|
3.3g
|
4.0g
|
7.7g
|
|
Calcium
|
35%
|
32mg
|
134mg
|
96mg
|
120mg
|
|
Iron
|
31%
|
2.5mg
|
1.9mg
|
1.9mg
|
2.4mg
|
|
Zinc
|
21%
|
1.9mg
|
0.8mg
|
0.7mg
|
2.2mg
|
|
Magnesium
|
23%
|
83mg
|
26mg
|
23mg
|
72mg
|
|
Copper
|
27%
|
0.37mg
|
0.15mg
|
0.15mg
|
0.32mg
|
|
Potassium
|
12%
|
281mg
|
128mg
|
114mg
|
256mg
|
|
Manganese
|
49%
|
2.0mg
|
0.7mg
|
0.7mg
|
2.3mg
|
|
Thiamin
|
31%
|
0.36mg
|
0.30mg
|
0.28mg
|
0.39mg
|
|
Riboflavin
|
8%
|
0.10mg
|
0.03mg
|
0.05mg
|
0.10mg
|
|
Pyroxidine
|
8%
|
||||
|
Folate
|
21%
|
27mg
|
16mcg
|
22mcg
|
44mcg
|
*source: McCance and Widdowson, Composition of Foods, 7th Ed