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Grain & Flour

Flour

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What to know

Ground grain — most commonly wheat — used as the primary structural ingredient in baked goods. Provides carbohydrates, some protein, and varying amounts of fiber depending on refinement level (whole-grain vs. white). Whole-grain flours retain the bran and germ, offering significantly more fiber, vitamins, and minerals than refined white flour.

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Products in the Looksee database that list this ingredient.