Self-Raising Flour Nutrition Benefits and Facts

Nutritional summary

Self-raising flour is a processed culinary ingredient produced by milling and refining grains, which is typically used as a base for preparing more complex meals rather than being consumed on its own .
Wheat flour is a primary vehicle for public health fortification programs, where essential nutrients like iron, folic acid, zinc, and vitamin A are added to improve population health outcomes and reduce deficiencies .
Because it contains added leavening agents (typically a combination of an acid and a carbonate), self-raising flour contributes significantly more sodium and calcium to a recipe than plain flour.
Choosing whole-grain versions of flour products is consistently linked to a lower risk of cardio-metabolic diseases, though global intake of these less-refined options remains below recommended levels .

Interesting fact

Self-raising flour was patented in 1845 by Henry Jones, a baker from Bristol, who originally developed it to provide sailors with fresh bread at sea instead of the traditional hardtack.

Standout nutrients

SUPER

SOURCE

Phosphorus

SUPER

SOURCE

Calcium

ACE

SOURCE

Thiamin (Vitamin B1)

ACE

SOURCE

Manganese

348

kcal per 100g

Protein8.90g

Fat1.50g

Carbs79.0g

Fiber3.10g

Sugar0.60g

Fat breakdown

Polyunsat0.43g

Monounsat0.21g

Saturated0.39g

Seasonality

Not available

Diet

VeganVegetarianPescatarianDairy Free

Sustainability

Lighter footprint

Wheat production has a relatively low carbon footprint compared to animal products, though intensive farming impacts soil health.

Confidencemedium

Storage

Not available

Flavour

Data & Sources

Harmonized from 1 validated source

McCance & Widdowson

1 contributing source food

Claim citations

[PDF] GUIDELINE: FORTIFICATION OF WHEAT FLOUR WITH VITAMINS ...

[1]iris.who.int

[PDF] Healthy Living Guide | The Nutrition Source - Harvard University

[5]nutritionsource.hsph.harvard.edu

Impact of whole-grain labelling on food choice and perceived ...

[9]www.sciencedirect.comsciencedirect.com

Challenges and opportunities for increasing the effectiveness of food reformulation and fortification to improve dietary and nutrition outcomes - ScienceDirect

[10]www.sciencedirect.comsciencedirect.com

Coverage

Nutrients

FoodCompass

28.9

Version

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