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Flour is a powder used to make many different foods, including baked goods, as well as thickening dishes. It is made by grinding grains, beans, nuts, seeds, roots, or vegetables using a mill.

OverviewAI-generated

Flour is a food product categorized under flours in the Openfoodfacts database. It has an inception date of about 14 thousand years ago. The subject is documented in the Commons category and gallery titled "Flour."

Nutritional data for flour indicates an energy content of 349 kcal per serving. It contains 4.8 grams of fat, including 0.7 grams of saturated fat. Carbohydrate levels are 64.7 grams, with 2.5 grams of sugars and 7.5 grams of fiber. Protein content is 11.1 grams, and salt content is 1.84 grams.

The product holds a Nutri-Score of a and a NOVA classification of 1. There are 1139 products listed in this category. Academic interest is reflected by 21,890 PubMed articles referencing the term. Additionally, 2,066 other encyclopedia articles reference this subject.

Synthesized by Vinony from 19 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Food.variations: CerealBeanNutsSeedsRootsVegetables
Food.cookbook: Flour

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 1,139 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 349 kcal
Fat: 4.8 g
— of which saturates: 0.7 g
Carbohydrates: 64.7 g
— of which sugars: 2.5 g
Fibre: 7.5 g
Protein: 11.1 g
Salt: 1.84 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

21,890 papers

Flour fortification for nutritional and health improvement: A review.ReviewFood research international (Ottawa, Ont.) · 2019Cardoso RVC, Fernandes Â, Gonzaléz-Paramás AM et al.DOI: 10.1016/j.foodres.2019.108576
Processing maize flour and corn meal food products.ReviewAnnals of the New York Academy of Sciences · 2014Gwirtz JA, Garcia-Casal MNDOI: 10.1111/nyas.12299
Use of rice flour to produce plant-based yogurt alternatives.Journal of food science · 2024Morris A, Boeneke C, Prinyawiwatkul W et al.DOI: 10.1111/1750-3841.17331
Development of arrowroot flour fermented by kefir grains.Journal of food science · 2020de Souza BL, Magalhães-Guedes KT, Lemos PVF et al.DOI: 10.1111/1750-3841.15472
Bean flour under pressure: Probing the techno-functionality through processing-structure-function analysis.Food chemistry · 2025Navneet, Joye IJDOI: 10.1016/j.foodchem.2025.144013
Physicochemical and functional properties of sweetpotato flour.Journal of the science of food and agriculture · 2019Cui R, Zhu FDOI: 10.1002/jsfa.9702
Extruded flour improves batter pick-up, coating crispness and aroma profile.Food chemistry · 2018Román L, Pico J, Antolín B et al.DOI: 10.1016/j.foodchem.2018.03.136
The role and function of chlorine in the preparation of high-ratio cake flour.ReviewCRC critical reviews in food science and nutrition · 1978Gough BM, Whitehouse ME, Greenwood CTDOI: 10.1080/10408397809527245

Wikidata facts

Instance of: food ingredient
Subclass of: food ingredient
Material used: grain
Image: Atta flour.jpg

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has characteristic: hygroscopy
Commons category: Flour
topic's main category: Category:Flour
Commons gallery: Flour
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
exact match: purl.obolibrary.org/obo/ENVO_00003876
inception: 14000-00-0
P8168: ordinary chondrite

Sources (4)

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