Alcoholic Beverages · Nutrition Facts
Vermentino Nutrition Facts
Vermentino is a type of wheat flour commonly used in pasta and bread. It is known for its high protein content and gluten strength, which make it ideal for various culinary applications.
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300kcal
Calories
3g
Protein
2g
Carbs
2g
Fat
Where the calories come from
Full nutrition breakdown
Nutrition Facts
Per 100g · Per serving (100 g, 100g)
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Calories | 300kcal | 300kcal |
| Protein | 3g | 3g |
| Total Carbohydrates | 2g | 2g |
| Dietary Fiber | 2g | 2g |
| Sugars | 1.2g | 1.2g |
| Total Fat | 2g | 2g |
| Saturated Fat | 0.5g | 0.5g |
| Sodium | 12mg | 12mg |
| Water | 10.2g | 10.2g |
Adjust the serving size
Estimate nutrients in a portion of Vermentino. The calculation scales the values shown per 100 g; it is not a measurement of a specific food or product.
Listed serving: 100 g (100 g). Enter 1–5000 g.
- Calories
- 300 kcal
- Protein
- 3 g
- Carbohydrates
- 2 g
- Fiber
- 2 g
- Sugars
- 1.2 g
- Fat
- 2 g
- Sodium
- 12 mg
Estimate only. Food varieties, brands, preparation, and actual portion weights can change the values. Use product packaging for packaged foods.
Key vitamins & minerals
% Daily Value
1% Daily Value
20% Daily Value
3% Daily Value
15% Daily Value
14% Daily Value
1% Daily Value
Serving ideas
- Use it to make homemade pasta for a nutritious and delicious meal.
- Mix it with other flours to create unique bread recipes.
- Incorporate it into pizza dough for a richer flavor and texture.
Storage
Storage tip: Store vermentino flour in an airtight container in a cool, dry place to maintain its quality.
Record status
This page presents a record from our public dataset. It has not been independently verified by a nutrition professional.
Source context
No exact USDA record match has been verified for this food. Search results may include candidates that do not match the exact record or values shown. Read our methodology.
Correction status
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Frequently asked questions
Is vermentino flour suitable for baking?
How does vermentino compare to other wheat flours?
Can I use vermentino flour in place of regular wheat flour?
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