Whole Wheat Flour vs. All Purpose

jnikitow
jnikitow Posts: 334 Member
edited September 2024 in Food and Nutrition
What are the benefits of whole wheat flour vs. all purpose flour?

I just looked at the nutrition facts and they were very close.

Replies

  • PJilly
    PJilly Posts: 23,140 Member
    Check the fiber in the nutrition info. A cup of enriched, bleached, all-purpose flour has about 3 grams of dietary fiber, and a cup of whole-wheat flour has 15 to 16.
  • stormieweather
    stormieweather Posts: 2,549 Member
    A carbohydrate wtih little or no fiber is burned up much quicker than a carbohydrate with lots of fiber. So the no-fiber carb gets burned up fast (and spiking your insulin/sugar levels), leaving you hungry again but the one with lots of fiber takes longer and keeps you feeling full, as well as gradually affecting your blood sugar.
  • stephcheers
    stephcheers Posts: 105 Member
    So how come whole wheat flour costs more? :tongue:
  • stormieweather
    stormieweather Posts: 2,549 Member
    It's lower in demand, and has a shorter shelf life. In other words, they can't mass process the flour to the degree they can white flour as much less is desired. So it takes more $$ per pound to package than white does. And it spoils faster, so has to be shipped more frequently and stocked more often.
  • liz72
    liz72 Posts: 35 Member
    White flour has zero nutritional value. They've depleted it of any nutrients in the processing.
  • Nich0le
    Nich0le Posts: 2,906 Member
    all true comments.....although I would recommend mixing the two flours gradually building up to only whole wheat flour otherwise it is quite a flavor shock! I would start with a 50/50 mix and build from there. The whole wheat flour makes breads and muffins taste even better but cookies and cakes take some getting used too :wink:
This discussion has been closed.

Categories