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Triticale flour, whole-grain |
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Triticale flour, whole-grain (USDA#20070) |
| Serving Size 1 cup |
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| Water 10g |
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| Calories 338 |
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| Energy 1414kj |
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| Protein 13g |
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| Total Fat 1g |
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| Ash 1g |
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| Total Carbohydrates 73g |
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| Dietary Fiber 14g |
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| Calcium, Ca 35mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 153mg |
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| Phosphorus, P 321mg |
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| Potassium 466mg |
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| Sodium 2mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 4mg |
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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 2mg |
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| Pantothenic acid 2mg |
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| Vitamin B-6 0mg |
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| Folate, total 74mcg |
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| Folic acid 0mcg |
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| Folate, food 74mcg |
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| Folate, DFE 74mcg_DFE |
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| Vitamin B-12 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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| Fatty acids, total saturated 0g |
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| 8:0 1g |
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| 12:0 0g |
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| 14:0 8g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 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 5g |
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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 0g |
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| Glutamic acid 4g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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Triticale flour, whole-grain usda nutrition - Related Content |
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| Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies. |
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| Crisp and salty, this crisp goes well with soups, stews and salads. |
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| Tips - Home Flour Milling | Substitutions
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| Nutritional Advantages | All About Gluten
Nutritional Advantages of Various Types of Flour
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
Flour Used as a Thickening Agent
Flour is one of the most often used thickening agents when ... |
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Individual graduated dry measuring cups are used to measure large quantities of flour while measuring spoons can be used to measure the smallest quantities.
When ... |
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| A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical ... |
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| A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner. The cracker is typically low in fat, thin in depth, ... |
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| Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels. |
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| A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than ... |
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| A type of grain flakes made from triticale grain. The whole-grain triticale is pressed using a process that rolls and flattens the grain into flakes. The purpose of this technique ... |
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