Semolina flour

Category Pasta, rice, flour and derivatives
Seasonal period: All year
Allergens
Gluten
Gluten

Semolina is coarse flour that comes from wheat and other cereals with which several types of pasta are made from such as ravioli, spaghetti and noodles.

Semolina is obtained by crushing the endosperm, which is the wheat albumin, from the durum wheat. The grainy semolina is obtained from durum wheat (Triticum durum), which has the yellow natural colour of the grain. It is the best flour to make dough.

Nutritional information (0.1 kg)
Energy
375.0
kcal
Carbohydrates
80.0
g
Proteins
9.3
g
Lipids
1.2
g
Fiber 3.4 g
Saturates 0.16 g
Monounsaturated fatty acids 0.12 g
Polyunsaturated fatty acids 0.51 g
Cholesterol 0.0 mg
Calcium 15.0 mg
Iron 1.1 mg
Zinc 0.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 22.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.