How Much Protein Is Found in 100 gm of Wheat Flour, and How Does It Contribute to Health? - #9930

I’ve been looking into the nutritional benefits of wheat flour and am curious about the amount of protein in 100 gm of wheat flour. Wheat flour is a staple in many diets worldwide, but I’d like to understand how its protein content contributes to overall health and whether it’s a good source of protein compared to other grains or flours. From what I’ve read, 100 gm of wheat flour typically contains around 10–12 grams of protein, depending on the type (whole wheat vs. refined). Is this accurate, and does the protein quality in wheat flour differ from other common protein sources like legumes or oats? How does the protein in wheat flour contribute to building muscle, maintaining energy, or supporting general bodily functions? Another aspect I’m curious about is how the gluten content of wheat flour, which is a protein, affects its nutritional value. Does gluten make wheat flour a better protein source for baking, or does it limit its usability for people with gluten intolerance or celiac disease? Are there alternative flours that provide a similar protein content but are gluten-free? I’ve also seen discussions about combining wheat flour with other protein sources to create a more balanced meal. For example, do recipes that include wheat flour along with lentils, dairy, or nuts improve the overall protein profile of a dish? Lastly, are there variations in the protein content between different types of wheat flour, such as whole wheat, all-purpose, or atta flour? Does the refining process reduce the protein content or its bioavailability? If anyone tracks their protein intake or uses wheat flour as part of a high-protein diet, I’d love to know how it works for you. Are there specific recipes or combinations that make the most of wheat flour’s nutritional value?