What are the effects of wheat flour and what are the nutritional values

Tanida Dream (Natural Grain Food Advocate) Answer:

As one of the important crops for the development of human civilization, wheat has always been one of the indispensable ingredients in people's daily life. In addition to its delicious taste, wheat is a highly nutritious cereal crop. The nutritional value of wheat is detailed below.

Carbohydrates.

The main nutrients of wheat are carbohydrates, the main of which is starch. The starch in wheat can be broken down into glucose, which provides the energy needed by the body and is essential for the maintenance of body functions.

Protein. Wheat is also quite rich in protein, accounting for 10 to 15% of the total weight of wheat. Among them, gluten is the main one, which has high nutritional value and biological activity, which can promote human metabolism and enhance the body's immunity.

Fat. The fat content in wheat is 1-2%, mainly some unsaturated fatty acids, such as linoleic acid and linolenic acid.

Dietary fiber. The cortex and germ of wheat are rich in dietary fiber, which plays a non-negligible role in the health of the body. Dietary fiber helps maintain intestinal function and can slow down the digestion of carbohydrates and stabilize blood sugar levels.

Vitamins and minerals.

Wheat is also rich in a variety of vitamins and minerals, which are necessary for the normal life activities of the human body. The most important of these include B vitamins, iron, zinc, calcium, and magnesium.

Overall, wheat is a highly nutritious ingredient that is rich in carbohydrates, proteins, fats, dietary fiber, vitamins and minerals, making it an indispensable part of a healthy diet. While wheat may not be as conspicuous as other foods, it has played a key role in human food history.

Everyone must be very familiar with whole wheat flour, and most of the pasta ingredients such as steamed bread that people usually eat are made of whole wheat flour. It is a kind of powder substance obtained after grinding and screening whole wheat grains, it is more comprehensive than the nutrition of refined flour, people have a variety of benefits to the body after eating, so how high is the nutritional value of whole wheat flour? Next, let's take you to find out more about it.

1. Whole wheat flour has a high content of water-soluble dietary fiber.

Whole wheat flour contains a large amount of water-soluble dietary fiber, which can clean up cholesterol in the human blood after entering the human body, and can also prevent blood sugar elevation.

2. Whole wheat flour is low in calories.

Whole wheat flour is a low-calorie ingredient, it contains a lot of carbohydrates, people will not absorb too many calories after eating, and obesity will not occur, in addition to whole wheat flour contains some trace elements such as selenium and potassium, etc., the human body can also promote the normal metabolism of the body after absorbing them, and regular consumption can make people's bodies better and better.

3. Whole wheat flour has high vitamin content.

Whole wheat flour contains a variety of vitamins, especially vitamin E and vitamin B, etc., people usually eat whole wheat flour, it is easy to absorb and utilize these vitamins, insist on eating can delay aging, but also avoid some common diseases due to lack of vitamins.

1. Whole wheat flour is a natural form of water-soluble dietary fiber. It can lower cholesterol and control blood sugar.

2. It is fat-free, low in calories, and rich in complex carbohydrates.

3. Contains a lot of B vitamins, vitamin E, potassium, selenium and iron, etc., which is the best food to maintain a slim figure.

4. The B vitamins contained in whole wheat have certain preventive and therapeutic effects on beriberi, leprosy and various ** diseases.

Nutritional value of buckwheat noodles:

The nutritional content of buckwheat is mainly rich in protein; B vitamins; Rutin vascular-strengthening substances; mineral nutrients; Rich in vegetable cellulose, etc.

Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst.

It has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Wheat is sweet in taste, cool in nature, and enters the heart, spleen, and kidney meridians; Nourish the heart, benefit the kidneys, remove heat, quench thirst;

Efficacy and nutritional value of wheat.

Wheat is the world's number one food crop and is widely distributed around the world due to its adaptability, from near the Arctic Circle to around the equator, from basins to plateaus. So what do you know about the nutrients of wheat flour? The following is the nutritional value and efficacy of wheat flour that I have carefully prepared for you, I hope it will help you!

After wheat is milled and processed, it becomes flour, also known as wheat flour. Flour is divided into two categories: grade flour and special flour according to different processing accuracy and use:

Grade powder: according to different processing accuracy, it can be divided into three categories: special powder, standard powder and ordinary powder;

Special flour: special flour is flour made by grinding special varieties of wheat; Or according to the needs of the purpose of use, on the basis of the grade powder, add edible whitening agent, edible leavening agent, edible flavor and other ingredients, and mix evenly to make flour. The types of special flour are diverse, the formula is accurate, and the quality is stable, which provides good raw materials for improving labor efficiency and making good quality flour products.

Steamed buns, dumplings, and wontons are all specialty foods made with flour as the skin and supplemented by various fillings. The skin of the bun is soft and elastic, and the taste is delicious; Dumplings contain almost every kind of nutrient that the human body needs; The wonton crust is thin and smooth. The nutritional content of the three varies greatly due to different fillings and cooking methods, but in general, the overall nutritional composition of the three foods is reasonable, and they all belong to the "perfect pyramid food".

However, refined white flour lacks nutrients such as dietary fiber, and long-term consumption will affect the gastrointestinal function of the human body and cause malnutrition.

The quality of the flour stored for a longer time is better than that of the freshly ground flour, and there is a saying among the folk that "wheat eats old, rice eats new"; Flour is best eaten with rice.

Xiangke: Wheat + loquat: causes abdominal pain.

Suitable pairing: wheat + corn: improve protein absorption.

Calories (kcal) 354

Carbohydrates (grams).

Fat (g) folic acid (mcg).

Protein (g).

Vitamin B6 (mg).

The effect of wheat flour: it has the effect of strengthening the spleen and intestines, nourishing the heart and kidneys, and removing heat and quenching thirst.

The nutrients contained in flour are mainly starch, followed by proteins, vitamins, fats, minerals, etc.

The color is white, no peculiar smell, no sand teeth, shiny.

The quality of flour stored for a longer time is better than that of freshly ground flour, and there is a saying among the folk that "wheat eats old, rice eats new".

Stir-fried flour with some green onions, coriander, garlic sprouts and salt to make steamed bun filling, which is also delicious.

Wheat flour can also be made into fried noodles, fried or steamed, suitable for the elderly and children. Mix with boiling water when eating.

11. Each 100 grams of wheat flour contains 354 kilocalories, protein grams, fat grams, carbohydrate grams, folic acid micrograms, dietary fiber grams, thiamine milligrams, riboflavin milligrams, niacin milligrams, vitamin milligrams, calcium 31 milligrams, phosphorus 167 milligrams, potassium 190 milligrams.

2. Flour is rich in fatty oils, mainly oleic acid, linoleic acid, palmitic acid, glycerides of stearic acid, and a small amount of sitosterol, lecithin, arginine, starch alcohol, proteolytic enzyme and a small amount of vitamin B and vitamin E.

21. According to the theory of traditional Chinese medicine, wheat flour is cool and sweet; into the heart, spleen, and kidney meridians. It has the effect of nourishing the heart and kidneys, absorbing deficiency and sweating, strengthening the spleen and intestines, removing heat and quenching thirst. Wheat flour and bran also have the functions of removing heat, relieving dryness, moistening the throat, facilitating urination, and nourishing liver qi, and are suitable for insomnia, dreams, palpitations, and sores with insufficient heart and blood.

2. The ** on the hands of people who are often in contact with wheat flour is neither loose nor age spots, so wheat flour also has the effect of protecting skin softness, freckle removal and indirect beauty.

31. Diabetic patients should avoid eating appropriately.

2. Patients with damp heat should avoid eating noodles.

3. Do not eat wheat flour with corn and loquat.

4. Refined white flour lacks nutrients such as dietary fiber, and long-term consumption will cause indigestion.

4 Steamed buns, dumplings, and wontons are all special foods made with flour as the skin and supplemented by various fillings. The skin of the bun is soft and elastic, and the taste is delicious; Dumplings contain almost every kind of nutrient that the human body needs; The ravioli skin is thin. Due to different fillings and cooking methods, the nutritional composition of the three is very different, but in general, the overall nutritional composition of these three foods is reasonable, and they all belong to the "perfect pyramid food" of Huidan, which is suitable for people of all ages.

Ingredients: 1500 grams of wheat flour, 300 grams of eggs, 150 grams of raisins, 200 grams of sugar, 20 grams of baking soda.

Method: Add baking soda to the flour and mix well, knock the eggs into the basin, add sugar, an appropriate amount of water, stir and add raisins. Put it in a bowl of cake flowers brushed with oil, and steam it in the basket.

Efficacy: This cake has the effect of regulating the kidneys and replenishing blood, strengthening the spleen and appetizing, and regulating mood.

Everyone is certainly familiar with wheat, but when you eat wheat, have you ever understood the efficacy and role of wheat? What is the nutritional value of wheat? In fact, the nutritional value of wheat is very high, and it has a variety of benefits for the human body.

The role and efficacy of wheat.

There are four main medicinal functions of wheat: nourishing the heart, benefiting the kidney, and blood, and strengthening the spleen. In addition, there are 4 major uses:

Remove annoyance and stop bleeding. Diuretic, moisturizes the lungs. Bread and snacks, especially whole wheat bread, are anti-depressant foods that have a certain effect on relieving mental stress and tension.

Eating whole-grain foods can reduce the amount of estrogen in the blood circulation, which can achieve the goal of preventing breast cancer. For menopausal women, eating unprocessed wheat can alleviate menopausal syndrome. Wheat flour (flour) has the effect of skin rejuvenation, wrinkle removal, and freckle removal.

The insoluble dietary fiber in wheat may prevent constipation and cancer. In addition to being used for human consumption, flour is only used in small quantities to produce starch, alcohol, gluten, etc., and the by-products of processing are high-quality feed for livestock.

Nutritional value of wheat.

The main components of wheat are carbohydrates, starch, protein, amino acids (and gluten) and B vitamins, and its nutritional value is very high, of which carbohydrates account for about 75 and protein accounts for about 10, which is an important part of supplementing calories and plant protein.

Depending on the variety and environmental conditions, the nutrient composition varies greatly. From the point of view of protein content, the wheat grains grown in the continental arid climate zone are hard and transparent, with a high protein content, up to 14 20, strong and elastic gluten, suitable for baking; Wheat grains born under humid conditions contain protein 8 10, wheat grains are soft, and gluten is poor, which shows that the influence of geography and climate on the formation of the product is very important.

What foods are best eaten with wheat.

Wheat and red dates are eaten together: it can moisten and soothe the nerves.

Wheat and buckwheat are eaten together: it can be more nutritious.

Wheat and yam eaten together: it can assist children with weak spleen and stomach.

Eat wheat and corn together: Improves protein absorption.

1. Wheat flour is suitable for making a series of pasta such as buns, dumplings, chaos, pancakes, breads, steamed buns, flower rolls, bean buns, noodles, fritters, baked cakes, twist flowers, baked seeds, steamed buns, dried buns, sacs and soda biscuits.

2. Wheat flour contains protein, starch, fat, vitamins and inorganic salts. The protein content in wheat flour is higher than that of other cereal products, generally more than 11%, and as high as 15%-20%, which is composed of gliadin and glutenin, which can be kneaded into a viscoelastic gluten after absorbing water, so wheat flour can be made into food with unique quality and flavor. The carbohydrate content in wheat flour is more than 70%, mainly composed of starch, cellulose and other sugars, which is the main source of human energy.

Wheat flour is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and vitamin A. Depending on the variety and environmental conditions, the nutrient composition varies greatly. From the point of view of protein content, the wheat grains grown in the continental arid climate zone are hard and transparent, with a high protein content, up to 14 20, strong and elastic gluten, suitable for baking; Wheat grains born under humid conditions contain 8% to 10% protein, soft grains, and poor gluten, which shows that the influence of geography and climate on the product formation process is very important.

Flour is a powdery substance made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

When we say "flour", we often refer to wheat flour, that is, flour made from wheat, and names like "high-gluten wheat flour" refer to what we usually call flour. According to its performance and use, wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour), and nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.); According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.; According to the strength of gluten, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc. Many people will mistakenly think that "high-gluten flour = high-precision flour" when buying flour, in fact, the meaning of "high-precision" is simply high-grade refining, which only indicates the processing technology of wheat, and cannot explain the gluten of flour, so "high-grade refined" may be high-gluten flour, or low-gluten flour, may be special flour, or may be second-class flour. From this point of view, the term "high precision" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".