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Nutrition - Facts for Wheat, hard red winter
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Wheat, hard red winter.
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per 100 grams
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Wheat, hard red winter

Calories 327 Calories from Fat 13
(4%)
 [1]
% Total Quantity
Total Fat 2g 2%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 2mg 0.00%
Potassium 363mg 0.36%
Total Carbohydrate 71g 71%
Protein 13g 13%


NutrientQuantityUnits
Alanine 0.45 g
Alcohol, ethyl 0.00 g
Arginine 0.59 g
Ash 1.57 g
Aspartic acid 0.64 g
Caffeine 0.00 mg
Calcium, Ca 29.00 mg
Carbohydrate, by difference 71.18 g
Carotene, alpha 0.00 mcg
Carotene, beta 5.00 mcg
Cholesterol 0.00 mg
Choline, total 31.20 mg
Copper, Cu 0.43 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.32 g
Energy 327.00 kcal
Energy 1368.00 kJ
Fatty acids, total monounsaturated 0.20 g
Fatty acids, total polyunsaturated 0.63 g
Fatty acids, total saturated 0.27 g
Fiber, total dietary 12.20 g
Folate, DFE 38.00 mcg_DFE
Folate, food 38.00 mcg
Folate, total 38.00 mcg
Folic acid 0.00 mcg
Glutamic acid 4.00 g
Glycine 0.53 g
Histidine 0.28 g
Iron, Fe 3.19 mg
Isoleucine 0.46 g
Leucine 0.85 g
Lutein + zeaxanthin 220.00 mcg
Lycopene 0.00 mcg
Lysine 0.34 g
Magnesium, Mg 126.00 mg
Manganese, Mn 3.98 mg
Methionine 0.20 g
Niacin 5.46 mg
Pantothenic acid 0.95 mg
Phenylalanine 0.59 g
Phosphorus, P 288.00 mg
Potassium, K 363.00 mg
Proline 1.29 g
Protein 12.61 g
Retinol 0.00 mcg
Riboflavin 0.12 mg
Selenium, Se 70.70 mcg
Serine 0.59 g
Sodium, Na 2.00 mg
Sugars, total 0.41 g
Theobromine 0.00 mg
Thiamin 0.38 mg
Threonine 0.36 g
Total lipid (fat) 1.54 g
Tryptophan 0.16 g
Tyrosine 0.39 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 0.30 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) 1.01 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.90 mcg
Water 13.10 g
Zinc, Zn 2.65 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. P.J. McLaughlin, J. Weihrauch. "Vitamin E content of foods". 1979 Journal of the American Dietetic Association 75 6 Pg. 647 - 665

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