Super source
Energy
332 kcal · 17% DV target
A dense, nutty-flavored staple produced by grinding the entire wheat kernel, wholemeal flour provides a robust texture and a comprehensive nutritional profile compared to its refined counterparts.
Wholemeal flour is a complete package of nutrients because it retains the bran and germ, which are stripped away during the refining process used for white flour .6
Regular consumption of whole grains is consistently linked to a lower risk of cardiovascular disease, type 2 diabetes, and weight gain .14
High intake of whole grains and dietary fibre is associated with reduced all-cause mortality, lower total cholesterol, and improved systolic blood pressure .2
Wholemeal flour naturally contains a high ratio of fibre to carbohydrates, typically ranging from 6.5:1 to 7:1, which is superior to many processed grain products .9
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
332 kcal · 17% DV target
11.9 g · 24% DV target
63.6 g · 23% DV target
11.6 g · 42% DV target
0.99 g · Top 17% of grains & starches
0.37 mg · 31% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dark place to prevent the natural oils from turning rancid.
Extends freshness significantly by slowing oxidation.
Wheat has a relatively low carbon footprint compared to animal products and rice, though it is water-intensive.
The term 'Graham flour' is a specific type of wholemeal flour named after Sylvester Graham, a 19th-century reformer who advocated for its use to improve public health and temperance.