Flour, wheat, wholemeal, bread/strong

Wholemeal strong wheat flour is flour made from the whole wheat grain, including the bran and germ, and is used for breadmaking. The figures here describe the flour itself, rather than bread made from it. It mainly provides carbohydrate, alongside protein and fibre. Per 100g, it contains 67g of carbohydrate, 14g of protein, 10g of fibre and 2.2g of fat.

Carbohydrate supplies energy, while protein supports the growth and repair of body tissues. Fibre helps maintain normal bowel function. Wheat flour contains gluten, so it is not suitable for people with coeliac disease. The salt, fat and energy content of finished bread will depend on the recipe and other ingredients used. Full nutrient figures for the flour are shown in the tables below.