Baking Flour
Packaged product Måltider og disketter BOB'S RED MILL
Baking Flour contains 351 kcal per 100 g. A serving (37 g) provides about 130 kcal.
Roughly 94 % of its calories come from carbohydrates, with 6 % from protein and 0 % from fat (estimated with general energy factors).
That is close to the median for måltider og disketter on FoodFactly (365 kcal per 100 g).
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 351 kcal | |
| Total fat L | 0 g | 0 % |
| Saturated fat L | 0 g | 0 % |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0 % |
| Sodium L | 27 mg | 1 % |
| Total carbohydrates L | 81,1 g | 29 % |
| Dietary fiber L | 2,7 g | 10 % |
| Total sugars L | 0 g | |
| Protein L | 5,4 g | 11 % |
| Vitamin A L | 0 µg | 0 % |
| Vitamin C L | 0 mg | 0 % |
| Calcium L | 0 mg | 0 % |
| Jern L | 0,97 mg | 5 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 6 %
- Carbohydrates 94 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein5,4 gin the lowest quarter of måltider og disketter (median 10 g)
- Fiber2,7 gin the lowest quarter of måltider og disketter (median 4 g)
- Fat0 gin the lowest quarter of måltider og disketter (median 0,75 g)
- Sodium27 mgin the top quarter of måltider og disketter (median 0 mg)
- Protein per 100 kcal1,5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- BOB'S RED MILL
- Barcode
- 0039978014535
- Category
- Flours & Corn Meal
Ingredients
SWEET WHITE RICE FLOUR, WHOLE GRAIN BROWN RICE FLOUR, POTATO STARCH, WHOLE GRAIN SWEET WHITE SORGHUM FLOUR, TAPIOCA FLOUR, XANTHAN GUM.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Gluten Free 1-To-1 Baking Flour BOB'S RED MILL | 351 | 5,4 g | 81,1 g | 0 g |
| Iyan Pounded - Yam, Iyan OLOYE | 351 | 3,5 g | 82,5 g | 0 g |
| Gluten Free 1 To 1 Baking Flour BOB'S RED MILL | 351 | 5,4 g | 81,1 g | 0 g |
| 1 To 1 Baking Flour BOB'S RED MILL | 351 | 5,4 g | 81,1 g | 0 g |
| Corn Starch CLOVER VALLEY | 350 | 0 g | 90 g | 0 g |
| Corn Starch CLABBER GIRL | 350 | 0 g | 90 g | 0 g |
| Xanthan Gum JUST ABOUT FOODS | 350 | 10 g | 80 g | 0 g |
| Whole Wheat Quick Dough Mix KRUSTEAZ | 350 | 10 g | 70 g | 3,8 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Baking Flour?
100 g of Baking Flour has 351 kcal. Serving (37 g): about 130 kcal.
How much protein is in Baking Flour?
Baking Flour contains 5,4 g of protein per 100 g (11 % of the 50 g Daily Value), or 2 g in serving (37 g). About 6 % of its calories come from protein. Compared with other måltider og disketter, that is in the lowest quarter (median 10 g).
How many carbs are in Baking Flour?
Baking Flour has 81,1 g of total carbohydrates per 100 g, including 2,7 g of fiber and 0 g of sugars.
How much fat is in Baking Flour?
Baking Flour contains 0 g of fat per 100 g, of which 0 g is saturated (0 % of the Daily Value).
How much sodium is in Baking Flour?
100 g contains 27 mg of sodium, 1 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated 1. august 2023. FoodFactly last checked it on 6. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2632582. License: CC0 1.0 (U.S. public domain). Source record dated 1. august 2023. Imported 6. november 2026.
Last updated: . Source description: "BAKING FLOUR". Data quality score: 90/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.