How Much Protein Is In 100 Gm Wheat Flour? - #9827
I’ve been trying to focus on improving my diet and tracking my macronutrients, and I’m curious how much protein is in 100 gm wheat flour. I use wheat flour almost daily for making chapatis, parathas, and even baked goods, but I don’t know how it contributes to my protein intake. From what I’ve read, wheat flour is primarily a carbohydrate source, but it does contain some protein. Is the protein in wheat flour considered high-quality, or is it incomplete like other plant-based sources? I’ve heard terms like "gluten protein" being associated with wheat—does this count toward the total protein content, and how does it affect digestion or health? I’d also like to know if the protein content varies depending on the type of wheat flour. For instance, does whole wheat flour contain more protein than refined wheat flour? What about multigrain or specialty flours like atta fortified with extra nutrients? If I switch to multigrain or fortified options, will it significantly increase my protein intake? Another question I have is whether cooking affects the protein content. For example, when I make chapatis or parathas, does the heat reduce the protein content, or does it remain the same? Does adding ingredients like milk, yogurt, or eggs to recipes boost the overall protein content of dishes made with wheat flour? Lastly, I’d love to know how wheat flour compares to other flours, like almond flour or chickpea flour, in terms of protein content. If I’m trying to increase my protein intake, should I consider blending wheat flour with higher-protein options, or are there other better alternatives for achieving a balanced diet? If anyone has detailed insights about the protein content in wheat flour and how to maximize its nutritional benefits, I’d love to hear your suggestions.
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