‘00’ Pizza Flour
Packaged product Grains and Pasta King Arthur Baking Company
‘00’ Pizza Flour contains 333 kcal per 100 g. A serving, 30 g (30 g) provides about 100 kcal.
Roughly 84% of its calories come from carbohydrates, with 12% from protein and 4% from fat (estimated with general energy factors).
That is close to the median for grains and pasta on FoodFactly (344 kcal per 100 g).
100 g provides 20% of the Daily Value for iron.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 333 kcal | |
| Total fat L | 1.7 g | 2% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 0 mg | 0% |
| Total carbohydrates L | 70 g | 25% |
| Dietary fiber L | 3.3 g | 12% |
| Total sugars L | 0 g | |
| Protein L | 10 g | 20% |
| Calcium L | 33 mg | 3% |
| Iron L | 3.7 mg | 20% |
| Potassium L | 367 mg | 8% |
% 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 12%
- Carbohydrates 84%
- Fat 4%
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
- Protein10 gin the lowest quarter of grains and pasta (median 11 g)
- Fiber3.3 gbelow the median for grains and pasta (median 3.4 g)
- Sugars0 gin the lowest quarter of grains and pasta (median 1.2 g)
- Fat1.7 gabove the median for grains and pasta (median 1.3 g)
- Saturated fat0 gin the lowest quarter of grains and pasta (median 0.26 g)
- Sodium0 mgin the lowest quarter of grains and pasta (median 3.9 mg)
- Protein per 100 kcal3 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Carotenoids (1)
| Vitamin D (D2 + D3), International Units L | 0 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 333 kcal | 333 kcal |
| Protein | 10 g | 10 g |
| Carbohydrates | 70 g | 70 g |
| Fat | 1.7 g | 1.7 g |
| Fiber | 3.3 g | 3.3 g |
| Sugars | 0 g | 0 g |
| Sodium | 0 mg | 0 mg |
Product details
- Brand
- King Arthur Baking Company
- Barcode
- 0071012060184
- Quantity
- 210 g
- Label serving
- 30 g
- Category
- Wheat flours
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 1 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Hard Red Wheat Flour, Soft Wheat Flour
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flour
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| strong wholemeal bread wheat flour Waitrose | 333 | 14 g | 59 g | 2.3 g |
| Farine Kâak Warka Warda | 333 | 9.5 g | 71.6 g | 0.96 g |
| 100% Organic Whole Wheat Flour King Arthur Flour | 333 | 13.3 g | 73.3 g | 3.3 g |
| Weizenmehl Vollkorn Haberfellner | 333 | 13 g | 61.1 g | 1.8 g |
| Harina de trigo la ventosa | 333 | 9.9 g | 70.6 g | 1.2 g |
| Harina de Trigo Fortificado Candor | 333 | 10 g | 76.7 g | 0 g |
| Panfocaccia Agugiaro&Figna | 333 | 13 g | 67 g | 1 g |
| Farine a pizza francine | 333 | 8.4 g | 71.3 g | 0.8 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0071012060184. License: ODbL 1.0 (Open Food Facts). Source record dated March 19, 2024. Imported November 8, 2026.
- USDA FoodData Central: Branded Foods, record 2502931. License: CC0 1.0 (U.S. public domain). Source record dated January 23, 2023. Imported November 6, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.