'; ?> Wheat, flour, wholemeal - Home » Grains, cereals and cereal products » Flours

Wheat, flour, wholemeal

Triticum aestivum L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total11.9 %
   Fat, total5.9 %
   Carbohydrate, total82.2 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1426kJ
Protein, total10.7g
   total-N1.8g
Fat, total2.4g
   saturated fatty acids0.3g
   monounsaturated fatty acids0.3g
   polyunsaturated fatty acids1.1g
Carbohydrate, total74.1g
   carbohydrate, available62.5g
   added sugar0g
   dietary fibre11.6g
Alcohol0g
Ash1.5g
Moisture11.7g

Vitamins
Vitamin A0RE
   retinol0μg
   ß-carotene0μg
Vitamin D0μg
Vitamin E0.87aTE
   alpha-tocopherol0.87mg
Vitamin K30μg
Vitamin B1, thiamin0.39mg
Vitamin B2, riboflavin0.075mg
Niacin equivalents2.5NE
   niacin5.6mg
   tryptophan2.5mg
Vitamin B60.34mg
Pantothenic Acid0.68mg
Biotin7μg
Folates50μg
Vitamin B120μg
Vitamin C0mg

Minerals
Sodium, Na4.13mg
Potassium, K379mg
Calcium, Ca29.8mg
Magnesium, Mg103mg
Phosphorus, P313mg
Iron, Fe3.31mg
Copper, Cu0.317mg
Zinc, Zn2.6mg
Iodine, I2.7μg
Manganese, Mn2.74mg
Chromium, Cr2μg
Selenium, Se0.1μg
Nickel, Ni40μg

Carbohydrates
Fructose0g
Glucose0g
Maltose0g
Saccharose0.54g
All sugars, total0.54g
Starch61.4g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 15:00g
C 16:00.318g
C 17:00g
C 18:00.017g
C 20:00.014g
C 22:00g
C 14:10g
C 16:10.009g
C 18:1, n-90.264g
C 20:1, n-110.007g
C 22:1, n-90g
C 18:2, n-61.03g
C 18:3, n-30.071g
C 20:4, n-60.003g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated0.349g
Sum monounsaturated0.28g
Sum polyunsaturated1.1g
Sum n-3 fatty acids0.071g
Sum n-6 fatty acids1.03g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin420mg
Leucine750mg
Lysine370mg
Methionine170mg
Cystine180mg
Phenylalanine520mg
Tyrosine290mg
Threonine350mg
Tryptophan150mg
Valine570mg
Arginine550mg
Histidine280mg
Alanine460mg
Aspartic acid610mg
Glutamic acid3400mg
Glycine480mg
Proline1000mg
Serine550mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0542