Super source
Energy
351 kcal · 18% DV target
Semolina is the coarse, purified middlings of durum wheat, prized in culinary science for its high gluten strength and ability to maintain structural integrity during boiling.
Because it is milled from durum wheat, semolina has a higher protein content and coarser texture than standard all-purpose flour, which helps pasta and couscous retain a 'firm to the bite' (al dente) texture.
It contains significant amounts of selenium (a mineral that supports antioxidant enzymes), with research indicating that wheat-based selenium is highly bioavailable for human absorption.
The glycemic response to semolina is generally lower than that of refined white flour because its larger particle size slows down the enzymatic digestion of starch.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
351 kcal · 18% DV target
9.99 g · 20% DV target
76.4 g · 28% DV target
2.80 g · 10% DV target
30.0 μg · 25% DV target
0.17 mg · 14% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dark place to prevent the small amount of natural oils from oxidizing.
Extends shelf life indefinitely and protects against pantry pests.
Wheat is a relatively low-input crop compared to animal proteins, though durum requires specific semi-arid climates.
The name 'semolina' is derived from the Italian 'semola', which comes from the Latin 'simila', meaning 'fine flour'—though today it specifically refers to the coarser grains left after the first milling stage.