The role of flour in the diet

Proportion of average adult daily intake of various nutrients provided by flour (original source: UK national diet and nutrition survey)

The government’s National Diet and Nutrition Survey (NDNS) provides a good estimate of the amount of bread consumed; and the contribution that it makes to the diet.

Because flour is used in so many products, it is more difficult to estimate the contribution it makes. However the table below provides an indication based on production figures; and applies figures for general wastage in food both in the home and during manufacturing.

It can been seen that flour is a major source of dietary energy, fibre and micronutrient intake. Its key role in the diet is often underestimated

	Contribution to the diet	Content per 100g (source: McCance and Widdowson, Composition of Foods, 7th Ed)
	All wheat flour	Wholemeal flour	White bread flour	White plain flour	Brown flour
Energy	21%	327kcal	353kcal	352kcal	339kcal
Protein	21%	11.6g	11.3g	9.1g	12.2g
Fat	6%	2.0g	1.2g	1.4g	2.0g
Fibre (AOAC)	37%	10.1g	3.3g	4.0g	7.7g
Calcium	35%	32mg	134mg	96mg	120mg
Iron	31%	2.5mg	1.9mg	1.9mg	2.4mg
Zinc	21%	1.9mg	0.8mg	0.7mg	2.2mg
Magnesium	23%	83mg	26mg	23mg	72mg
Copper	27%	0.37mg	0.15mg	0.15mg	0.32mg
Potassium	12%	281mg	128mg	114mg	256mg
Manganese	49%	2.0mg	0.7mg	0.7mg	2.3mg
Thiamin	31%	0.36mg	0.30mg	0.28mg	0.39mg
Riboflavin	8%	0.10mg	0.03mg	0.05mg	0.10mg
Pyroxidine	8%
Folate	21%	27mg	16mcg	22mcg	44mcg