A Detailed Look at Carbalose Nutrition Facts
Carbalose is a proprietary low-carb flour by Tova Industries, designed to resemble traditional all-purpose wheat flour in taste and texture. It achieves its low-carb status by removing most non-fiber carbohydrates from wheat while keeping gluten and protein. The nutrition facts of Carbalose differ significantly from regular flour due to this process. A standard serving size is typically 1/4 cup (25g).
Nutritional Breakdown per 1/4 Cup (25g) Serving
Based on product data, a 1/4 cup (25g) of Carbalose contains the following:
- Calories: 70 kcal
- Total Fat: 2g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 65mg
- Total Carbohydrates: 14g
- Dietary Fiber: 6g
- Total Sugars: 0g
- Net Carbs: 8g (Total Carbs minus Dietary Fiber)
- Protein: 7g
Note that nutritional values can slightly vary. While some sources show higher values for larger servings, 1/4 cup is standard for baking. For instance, a 100g serving might have different numbers.
Comparing Carbalose to Regular All-Purpose Flour
Carbalose is chosen for its significantly lower net carbohydrates compared to traditional flour. The table below shows a comparison, with all-purpose flour values based on a 1/4 cup (approx. 30g) serving.
| Nutrient | Carbalose (1/4 cup, 25g) | All-Purpose Flour (1/4 cup, 30g) |
|---|---|---|
| Calories | 70 kcal | 110-120 kcal |
| Total Carbohydrates | 14g | ~24g |
| Dietary Fiber | 6g | <1g |
| Net Carbs | 8g | ~23g |
| Protein | 7g | ~4g |
| Total Fat | 2g | <1g |
This comparison highlights Carbalose's lower net carbs and higher fiber and protein, making it a favorable option for managing blood sugar while mimicking regular flour's taste and texture.
What is Carbalose Made Of?
Carbalose's composition, including enzyme-enhanced and modified wheat components, gives it its unique nutritional profile. Typical ingredients include enzyme-enriched wheat components, high protein wheat flour, vital wheat gluten, wheat fiber, vegetable fiber (like soy or oats), canola oil, salt, emulsifiers, enzymes, and ascorbic acid. It contains wheat and soy and is processed in facilities handling common allergens like eggs and milk. Importantly, Carbalose is not gluten-free as it contains vital wheat gluten, which helps it replicate traditional baked goods' structure.
Baking with Carbalose: Adjustments and Considerations
While often a 1:1 substitute for all-purpose flour, minor adjustments are typically recommended when baking with Carbalose for best results. These can include using slightly less liquid, increasing leavening agents (potentially doubling), and slightly lowering the baking temperature and potentially increasing cooking time. Experimentation is key to finding optimal results for specific recipes.
Addressing Keto-Friendliness and Digestive Effects
Carbalose is often considered keto-friendly due to its low net carb count. However, individual reactions can differ, with some experiencing no issues staying in ketosis and others noting blood sugar changes. Monitoring blood sugar may be advisable for strict keto followers. Its high fiber content can also cause digestive issues like gas or bloating in individuals not used to high-fiber diets. Introducing it gradually can help the digestive system adapt.
Conclusion: A Viable Low-Carb Alternative for Bakers
Carbalose flour is a compelling option for reducing carbohydrate intake while enjoying baked goods. Its nutritional profile of low net carbs and high fiber and protein sets it apart from regular flour and other low-carb flours. Although not gluten-free and potentially needing recipe adjustments, it excels at replicating the taste and texture of wheat flour. Understanding its nutrition and usage allows low-carb dieters to incorporate Carbalose successfully into their baking.
More information about its manufacturing process can be found on the manufacturer's website. Tova Industries.
