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Nutrition - Facts for Buckwheat flour, whole-groat
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Buckwheat flour, whole-groat.
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per 100 grams
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per common measure #2



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Buckwheat flour, whole-groat


Calories 335 Calories from Fat 27
(8%)
[1]

% Total Quantity

Total Fat 3g 3%

Saturated Fat 1g 1%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 11mg 0.01%

Potassium 577mg 0.58%

Total Carbohydrate 71g 71%

Protein 13g 13%



NutrientQuantityUnits
Alanine 0.71 g
Alcohol, ethyl 0.00 g
Arginine 0.94 g
Ash 2.54 g
Aspartic acid 1.08 g
Caffeine 0.00 mg
Calcium, Ca 41.00 mg
Carbohydrate, by difference 70.59 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 54.20 mg
Copper, Cu 0.52 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.22 g
Energy 335.00 kcal
Energy 1402.00 kJ
Epicatechin(-)- 3.53 mg
Fatty acids, total monounsaturated 0.95 g
Fatty acids, total polyunsaturated 0.95 g
Fatty acids, total saturated 0.68 g
Fiber, total dietary 10.00 g
Folate, DFE 54.00 mcg_DFE
Folate, food 54.00 mcg
Folate, total 54.00 mcg
Folic acid 0.00 mcg
Glutamic acid 1.95 g
Glycine 0.98 g
Histidine 0.29 g
Iron, Fe 4.06 mg
Isoleucine 0.47 g
Leucine 0.79 g
Lutein + zeaxanthin 220.00 mcg
Lycopene 0.00 mcg
Lysine 0.64 g
Magnesium, Mg 251.00 mg
Manganese, Mn 2.03 mg
Methionine 0.16 g
Niacin 6.15 mg
Pantothenic acid 0.44 mg
Phenylalanine 0.49 g
Phosphorus, P 337.00 mg
Potassium, K 577.00 mg
Proline 0.48 g
Protein 12.62 g
Quercetin 2.72 mg
Retinol 0.00 mcg
Riboflavin 0.19 mg
Selenium, Se 5.70 mcg
Serine 0.65 g
Sodium, Na 11.00 mg
Sucrose 1.70 g
Sugars, total 2.60 g
Theobromine 0.00 mg
Thiamin 0.42 mg
Threonine 0.48 g
Tocopherol, delta 0.45 mg
Tocopherol, gamma 7.14 mg
Total lipid (fat) 3.10 g
Tryptophan 0.18 g
Tyrosine 0.23 g
Valine 0.65 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.58 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.32 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 7.00 mcg
Vitamin P (proanthocyanidin dimers) 46.51 mg
Vitamin P (proanthocyanidin monomers) 3.79 mg
Water 11.15 g
Zinc, Zn 3.12 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. P.J. McLaughlin, J. Weihrauch. "Vitamin E content of foods". 1979 Journal of the American Dietetic Association 75 6 Pg. 647 - 665
  3. Nutrient Data Laboratory, ARS, USDA. "Investigation of the carbohydrate fraction of foods . . . raw, processed and prepared". 1985 Beltsville MD

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