Wheat, flour, wholemeal - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Flours

Wheat, flour, wholemeal

Triticum aestivum L.

	Energy Distribution % of total food energy
	Protein, total	11.9 %
	Fat, total	5.9 %
	Carbohydrate, total	82.2 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1426	kJ
Protein, total	10.7	g
total-N	1.8	g
Fat, total	2.4	g
saturated fatty acids	0.3	g
monounsaturated fatty acids	0.3	g
polyunsaturated fatty acids	1.1	g
Carbohydrate, total	74.1	g
carbohydrate, available	62.5	g
added sugar	0	g
dietary fibre	11.6	g
Alcohol	0	g
Ash	1.5	g
Moisture	11.7	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0	μg
Vitamin E	0.87	aTE
alpha-tocopherol	0.87	mg
Vitamin K	30	μg
Vitamin B1, thiamin	0.39	mg
Vitamin B2, riboflavin	0.075	mg
Niacin equivalents	2.5	NE
niacin	5.6	mg
tryptophan	2.5	mg
Vitamin B6	0.34	mg
Pantothenic Acid	0.68	mg
Biotin	7	μg
Folates	50	μg
Vitamin B12	0	μg
Vitamin C	0	mg

Minerals
Sodium, Na	4.13	mg
Potassium, K	379	mg
Calcium, Ca	29.8	mg
Magnesium, Mg	103	mg
Phosphorus, P	313	mg
Iron, Fe	3.31	mg
Copper, Cu	0.317	mg
Zinc, Zn	2.6	mg
Iodine, I	2.7	μg
Manganese, Mn	2.74	mg
Chromium, Cr	2	μg
Selenium, Se	0.1	μg
Nickel, Ni	40	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Maltose	0	g
Saccharose	0.54	g
All sugars, total	0.54	g
Starch	61.4	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	0	g
C 15:0	0	g
C 16:0	0.318	g
C 17:0	0	g
C 18:0	0.017	g
C 20:0	0.014	g
C 22:0	0	g
C 14:1	0	g
C 16:1	0.009	g
C 18:1, n-9	0.264	g
C 20:1, n-11	0.007	g
C 22:1, n-9	0	g
C 18:2, n-6	1.03	g
C 18:3, n-3	0.071	g
C 20:4, n-6	0.003	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.349	g
Sum monounsaturated	0.28	g
Sum polyunsaturated	1.1	g
Sum n-3 fatty acids	0.071	g
Sum n-6 fatty acids	1.03	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	420	mg
Leucine	750	mg
Lysine	370	mg
Methionine	170	mg
Cystine	180	mg
Phenylalanine	520	mg
Tyrosine	290	mg
Threonine	350	mg
Tryptophan	150	mg
Valine	570	mg
Arginine	550	mg
Histidine	280	mg
Alanine	460	mg
Aspartic acid	610	mg
Glutamic acid	3400	mg
Glycine	480	mg
Proline	1000	mg
Serine	550	mg

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