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Tesco Wholemeal Flour
Tesco Wholemeal Flour by Tesco provides 334 kcal per 100 g, with 2.1 g of sugars and 10 g of protein. Its Nutri-Score is A. It is listed in the Cereal flours category and comes in a 2 kg pack. Contains: gluten.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 334 kcal | 354 −6% |
| Total fat | 2.2 g | 3.9 −43% |
| Saturated fat | 0.3 g | 0.6 −50% |
| Carbohydrates | 64 g | 65 |
| Total sugars | 2.1 g | 2.3 −9% |
| Added sugars | 0 g | 0.4 −100% |
| Dietary fiber | 6.8 g | 7.4 −8% |
| Protein | 10 g | 12.7 −21% |
| Salt | 0 g | 0.2 −95% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 377 Cereal flours products on Foodmetria.
Compared with other cereal flours
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Wholemeal Wheat Flour (100%). Allergy Advice For allergens, includirg cereals containing gluten, see ingredients in bold. V Sultable for vegetarians NUTRITION Per 1008 Typical values
- Allergens
- Gluten
Product details
- Quantity
- 2 kg
- Sold in
- France, Ireland
- Barcode
- 5011100652506
Prices reported by shoppers
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Frequently asked questions
How many calories are in Tesco Wholemeal Flour?
Tesco Wholemeal Flour contains 334 kcal per 100 g.
How much sugar is in Tesco Wholemeal Flour?
Tesco Wholemeal Flour has 2.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Tesco Wholemeal Flour healthy?
It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Tesco Wholemeal Flour contain?
According to the label data it contains: Gluten. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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