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Wheat flour, whole-grain (USDA#20080) |
| Serving Size 1 cup |
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| Water 10g |
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| Calories 339 |
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| Energy 1418kj |
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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 72g |
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| Dietary Fiber 12g |
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| Sugars 0g |
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| Calcium, Ca 34mg |
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| Iron, Fe 3mg |
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| Magnesium, Mg 138mg |
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| Phosphorus, P 346mg |
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| Potassium 405mg |
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| Sodium 5mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 3mg |
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| Selenium, Se 70mcg |
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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 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 44mcg |
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| Folic acid 0mcg |
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| Folate, food 44mcg |
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| Folate, DFE 44mcg_DFE |
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| Choline, total 31mg |
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| Betaine 72mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 9IU |
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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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| Vitamin K (phylloquinone) 1mcg |
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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 1g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 3g |
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| 16:0 0g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 3g |
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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 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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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 5mcg |
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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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Wheat flour, whole-grain usda nutrition - Related Content |
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It is wise to use flours specifically formulated for various baked goods, such as bread flour or cake flour, although ... |
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Types of Non-Wheat Flour Ground from Legumes
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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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