Wheat bran - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Grain

Wheat bran

Triticum aestivum L.

	Energy Distribution % of total food energy
	Protein, total	17.4 %
	Fat, total	12.7 %
	Carbohydrate, total	69.9 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1216	kJ
Protein, total	16.2	g
total-N	2.6	g
Fat, total	5.3	g
saturated fatty acids	0.9	g
monounsaturated fatty acids	0.7	g
polyunsaturated fatty acids	2.8	g
Carbohydrate, total	65.1	g
carbohydrate, available	24.9	g
added sugar	0	g
dietary fibre	40.2	g
Alcohol	0	g
Ash	5.4	g
Moisture	8.2	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0	μg
Vitamin E	1.6	aTE
alpha-tocopherol	1.6	mg
Vitamin K	83	μg
Vitamin B1, thiamin	0.89	mg
Vitamin B2, riboflavin	0.36	mg
Niacin equivalents	3.5	NE
niacin	29.6	mg
tryptophan	3.5	mg
Vitamin B6	1.38	mg
Pantothenic Acid	2.4	mg
Biotin	24	μg
Folates	140	μg
Vitamin B12	0	μg
Vitamin C	0	mg

Minerals
Sodium, Na	28	mg
Potassium, K	1340	mg
Calcium, Ca	74.7	mg
Magnesium, Mg	480	mg
Phosphorus, P	1055	mg
Iron, Fe	19	mg
Copper, Cu	1.1	mg
Zinc, Zn	7.7	mg
Iodine, I	2.4	μg
Manganese, Mn	15	mg
Chromium, Cr	4.4	μg
Selenium, Se	6.8	μg
Nickel, Ni	83	μg

Carbohydrates
Fructose	0.49	g
Glucose	0.5	g
Lactose	0	g
Maltose	0	g
Saccharose	1.45	g
All sugars, total	2.44	g

Lipids
C 10:0	0	g
C 12:0	0	g
C 14:0	0	g
C 16:0	0.799	g
C 18:0	0.043	g
C 20:0	0.035	g
C 16:1	0.022	g
C 18:1, n-9	0.664	g
C 20:1, n-11	0.017	g
C 22:1, n-9	0	g
C 18:2, n-6	2.58	g
C 18:3, n-3	0.178	g
C 20:4, n-6	0.009	g

Sums lipids
Sum saturated	0.877	g
Sum monounsaturated	0.703	g
Sum polyunsaturated	2.77	g
Sum n-3 fatty acids	0.178	g
Sum n-6 fatty acids	2.59	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	540	mg
Leucine	1000	mg
Lysine	690	mg
Methionine	260	mg
Cystine	440	mg
Phenylalanine	670	mg
Tyrosine	510	mg
Threonine	560	mg
Tryptophan	210	mg
Valine	790	mg
Arginine	1300	mg
Histidine	490	mg
Alanine	900	mg
Aspartic acid	1300	mg
Glutamic acid	3300	mg
Glycine	1000	mg
Proline	1000	mg
Serine	770	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0086