Super source
Energy
348 kcal · 17% DV target
A finely milled, chemically aerated wheat product that serves as a convenient structural foundation for light, airy baked goods while acting as a primary vehicle for public health fortification.
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 .5
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 .110
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 .9
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
348 kcal · 17% DV target
8.90 g · 18% DV target
79.6 g · 29% DV target
4.00 g · 14% DV target
0.43 g · Top 24% of grains & starches
0.28 mg · 23% DV target
Seasonality has not been estimated for this ingredient yet.
No storage guidance available.
Wheat production has a relatively low carbon footprint compared to animal products, though intensive farming impacts soil health.
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.