| back to USDA Nutrition Index |
 |
|
|
|
Wheat flour, whole-grain (USDA#20080) |
| Serving Size 1 cup |
|
|
|
| Water 10g |
|
| Calories 339 |
|
| Energy 1418kj |
|
| Protein 13g |
|
| Total Fat 1g |
|
| Ash 1g |
|
| Total Carbohydrates 72g |
|
| Dietary Fiber 12g |
|
| Sugars 0g |
|
| Calcium, Ca 34mg |
|
| Iron, Fe 3mg |
|
| Magnesium, Mg 138mg |
|
| Phosphorus, P 346mg |
|
| Potassium 405mg |
|
| Sodium 5mg |
|
| Zinc, Zn 2mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 3mg |
|
| Selenium, Se 70mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 6mg |
|
| Pantothenic acid 1mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 44mcg |
|
| Folic acid 0mcg |
|
| Folate, food 44mcg |
|
| Folate, DFE 44mcg_DFE |
|
| Choline, total 31mg |
|
| Betaine 72mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 9IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 1mcg |
|
| Fatty acids, total saturated 0g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 1g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 3g |
|
| 16:0 0g |
|
| 18:0 1g |
|
| Fatty acids, total monounsaturated 0g |
|
| 16:1 undifferentiated 1g |
|
| 18:1 undifferentiated 0g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 3g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 4g |
|
| Glycine 0g |
|
| Proline 1g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 5mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 220mcg |
|
|
|
|
|
|
|
|
Wheat flour, whole-grain usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| 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. |
|
|
 |
|
|
|
| Crisp and salty, this crisp goes well with soups, stews and salads. |
|
|
 |
|
|
|
| This cornbread is traditionally baked in a pre-heated cast-iron skillet to create a crispy brown crust, but an 8 x 8 baking dish will also work. |
|
|
 |
|
|
|
| Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven. |
|
|
 |
|
|
|
| Flavorful dish that's high on taste and low on calories. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Types of Flour Ground from Wheat
One of the primary reasons for the popularity of wheat flour is due to its gluten forming capacity when the flour is mixed with liquid. ... |
|
|
|
|
|
|
|
|
A Guide for Selecting the Proper Wheat Flour
It is wise to use flours specifically formulated for various baked goods, such as bread flour or cake flour, although ... |
|
|
|
|
|
|
|
|
Types of Non-Wheat Flour Ground from Tubers
Arrowroot
The fleshy round tubers of the arrowroot plant produce an edible starch after processing, which is then ground ... |
|
|
|
|
|
|
|
|
Types of Non-Wheat Flour Ground from Legumes
Garbanzo Bean Flour
Garbanzo bean flour is a variety of flour that is most often used in East Indian and Middle Eastern ... |
|
|
|
|
|
|
|
|
Types of Non-Wheat Flour Ground from Seeds
There are many types of flour milled from a wide variety of seeds. Most of the seeds used for flour are also prepared and ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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, ... |
|
|
|
|
|
|
|
| Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels. |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| Noodles that are prepared with wheat flour and no eggs that are popular in Asian cooking. The noodles are available fresh or dried and are used in such dishes as chow mein. They ... |
|
|
|
|
|
|
|
| A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
