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Buckwheat flour, whole-groat |
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Buckwheat flour, whole-groat (USDA#20011) |
| Serving Size 1 cup |
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| Water 11g |
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| Calories 335 |
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| Energy 1402kj |
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| Protein 12g |
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| Total Fat 3g |
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| Ash 2g |
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| Total Carbohydrates 70g |
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| Dietary Fiber 10g |
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| Sugars 2g |
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| Sucrose 1g |
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| Calcium, Ca 41mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 251mg |
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| Phosphorus, P 337mg |
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| Potassium 577mg |
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| Sodium 11mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 5mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 6mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 54mcg |
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| Folic acid 0mcg |
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| Folate, food 54mcg |
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| Folate, DFE 54mcg_DFE |
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| Choline, total 54mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, gamma 7mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 7mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 3g |
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| 10:0 0g |
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| 12:0 8g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 4g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 2g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 1g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 7g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 220mcg |
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Most types of flour are composed mainly of carbohydrates, but the ... |
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Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term ... |
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| Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking
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Flour is one of the most often used thickening agents when ... |
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The three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which ... |
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