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Carbs in a Quarter Cup of Flour

Carbs in a Quarter Cup of Flour

Carbs in a Quarter Cup of Flour

Carb grams in a quarter cup of whole wheat flour varied between 29 and 46 grams, with the average number at about 38 grams. Splitting the range into 5% increments, the average number of carbs was 18. 9 grams, which is just below the daily recommended fiber intake of 19. This means that you’ll be just below the daily recommended fiber intake for protein, too.

Flour

Most flour is ground cereal or grain, such as wheat, and is primarily a source of starch or carbohydrates in the diet. Carbohydrates in flour can be simple (converting quickly to sugar during metabolism), complex or fibrous, depending upon the type of flour. In addition, flours contain varying amounts of fat and protein as well as fiber, which all slow the absorption rate of the carbohydrates and add to nutritional value.

According to R. L Duyff, writing for the American Dietetic Association, white enriched flour is used in 80 percent of baked goods. This flour is processed so that most fiber and nutrients are lost, though some nutrients (iron, thiamin, riboflavin and niacin) are added in the enriching process. According to "The Complete Food Count Guide," white flour contains about 19g carbohydrates per 1/4 cup with only 0.75g fiber, 0.25g fat, and 3.25g protein. Unbleached and bleached white flour contain the same nutrients; only the color is different. (Source: www.leaf.tv)

Data

Includes five distinct data types that provide information on food and nutrient profiles: Foundation Foods, Food and Nutrient Database for Dietary Studies 2017-2018 (FNDDS 2017-2018), National Nutrient Database for Standard Reference Legacy Release (SR Legacy), USDA Global Branded Food Products Database (Branded Foods), and Experimental Foods. Each of these data types has a unique purpose and unique attributes.

At this time, only a basic view of search results is available for viewing on mobile devices. Advanced filter features, such as searching by data type, are not yet mobile-enabled and are available only in desktop view. Users are encouraged to use a desktop computer to conduct food item searches. (Source: fdc.nal.usda.gov)

Information

Includes five distinct data types that provide information on food and nutrient profiles: Foundation Foods, Food and Nutrient Database for Dietary Studies 2017-2018 (FNDDS 2017-2018), National Nutrient Database for Standard Reference Legacy Release (SR Legacy), USDA Global Branded Food Products Database (Branded Foods), and Experimental Foods. Each of these data types has a unique purpose and unique attributes.

At this time, only a basic view of search results is available for viewing on mobile devices. Advanced filter features, such as searching by data type, are not yet mobile-enabled and are available only in desktop view. Users are encouraged to use a desktop computer to conduct food item searches. (Source: fdc.nal.usda.gov)

Food

Includes five distinct data types that provide information on food and nutrient profiles: Foundation Foods, Food and Nutrient Database for Dietary Studies 2017-2018 (FNDDS 2017-2018), National Nutrient Database for Standard Reference Legacy Release (SR Legacy), USDA Global Branded Food Products Database (Branded Foods), and Experimental Foods. Each of these data types has a unique purpose and unique attributes.

Includes five distinct data types that provide information on food and nutrient profiles: Foundation Foods, Food and Nutrient Database for Dietary Studies 2017-2018 (FNDDS 2017-2018), National Nutrient Database for Standard Reference Legacy Release (SR Legacy), USDA Global Branded Food Products Database (Branded Foods), and Experimental Foods. Each of these data types has a unique purpose and unique attributes. (Source: fdc.nal.usda.gov)

 

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