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Nutrition - Facts for Wheat flour, whole-grain
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Wheat flour, whole-grain.
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Wheat flour, whole-grain

Calories 340 Calories from Fat 22
(6%)
 [1]
% Total Quantity
Total Fat 3g 3%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 2mg 0.00%
Potassium 363mg 0.36%
Total Carbohydrate 72g 72%
Protein 13g 13%


NutrientQuantityUnits
Alanine 0.49 g
Alcohol, ethyl 0.00 g
Arginine 0.65 g
Ash 1.58 g
Aspartic acid 0.72 g
Betaine 72.80 mg
Caffeine 0.00 mg
Calcium, Ca 34.00 mg
Carbohydrate, by difference 71.97 g
Carotene, alpha 0.00 mcg
Carotene, beta 5.00 mcg
Cholesterol 0.00 mg
Choline, total 31.20 mg
Copper, Cu 0.41 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.28 g
Energy 340.00 kcal
Energy 1424.00 kJ
Fatty acids, total monounsaturated 0.28 g
Fatty acids, total polyunsaturated 1.17 g
Fatty acids, total saturated 0.43 g
Fiber, total dietary 10.70 g
Folate, DFE 44.00 mcg_DFE
Folate, food 44.00 mcg
Folate, total 44.00 mcg
Folic acid 0.00 mcg
Fructose 0.05 g
Glucose (dextrose) 0.00 g
Glutamic acid 4.33 g
Glycine 0.57 g
Histidine 0.36 g
Iron, Fe 3.60 mg
Isoleucine 0.44 g
Leucine 0.90 g
Lutein + zeaxanthin 220.00 mcg
Lycopene 0.00 mcg
Lysine 0.36 g
Magnesium, Mg 137.00 mg
Manganese, Mn 4.07 mg
Methionine 0.23 g
Niacin 4.96 mg
Pantothenic acid 0.60 mg
Phenylalanine 0.68 g
Phosphorus, P 357.00 mg
Potassium, K 363.00 mg
Proline 2.08 g
Protein 13.21 g
Retinol 0.00 mcg
Riboflavin 0.17 mg
Selenium, Se 61.80 mcg
Serine 0.62 g
Sodium, Na 2.00 mg
Starch 57.77 g
Sucrose 0.36 g
Sugars, total 0.41 g
Theobromine 0.00 mg
Thiamin 0.50 mg
Threonine 0.37 g
Tocopherol, beta 0.23 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 1.91 mg
Total lipid (fat) 2.50 g
Tryptophan 0.17 g
Tyrosine 0.28 g
Valine 0.56 g
Vitamin A, IU 9.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.41 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) 0.71 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.90 mcg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 10.74 g
Zinc, Zn 2.60 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "Variability of the sugar content of foods". 1989 Beltsville MD
  3. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 13x". 2009 Beltsville MD
  4. V.C. Morris, O.A. Levander. "Selenium content of food". 1970 Journal of Nutrition 100 12 Pg. 1383 - 1388
  5. A.L. Moxon, D.L. Palmquist. "Selenium content of foods grown or sold in Ohio". 1980 Ohio Report 65 1
  6. O.E. Olson, I.S. Palmer. "Selenium in foods purchased or produced in South Dakota". 1984 Journal of Food Science 49
  7. I.M. Heinonen, V. Ollilainen, E. Linkola, P. Varo, P. Koivistoinen. "Carotenoids and Retinoids in Finnish Foods: Cereal and Bakery Products". 1989 Cereal Chemistry 66 4 Pg. 270 - 273
  8. G. Ferland, D. MacDonald, J.A. Sadowski. "Development of a diet low in vitamin K (phylloquinone)". 1992 J. American Dietetic Assoc 92 5 Pg. 593 - 597
  9. T.J. Koivu, V. I. Piironen, P.H. Mattila. "Phylloquinone (Vitamin K) in Cereal Products". 1997 Cereal Chemistry 75 1 Pg. 1 - 6
  10. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program, Wave 9m". 2005 Beltsville MD
  11. Nutrient Data Laboratory, ARS, USDA. "Choline Study, Local pickup VPI, NFNAP". 2006 Beltsville MD

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