18.1%
362 kcal

Energy

2%
1.4 g

Fat

0.9%
0.2 g

Saturates

1.2%
1.1 g

Sugar

0.1%
0.0 g

Salt

carbs
82%
fat
3%
protein
15%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 362 (1514 kJ)
18%
from Carbohydrate 289 (1209 kJ)
from Fat 12 (52 kJ)
from Protein 52 (219 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 72.2 g
26%
Dietary Fiber 2.4 g
8%
Starch 61.2 g
Sugars 1.1 g
Sucrose 160.0 mg
Glucose 30.0 mg
Fructose 30.0 mg
Lactose 0.0 mg
Maltose 870.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 1.4 g
2%
Saturated Fat 0.2 g
1%
Butyric Acid 0.0 mg
Caproic Acid 0.0 mg
Caprylic Acid 0.0 mg
Capric Acid 0.0 mg
Lauric Acid 0.0 mg
Tridecylic Acid ~
Myristic Acid 0.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 189.0 mg
Margaric Acid 0.0 mg
Stearic Acid 0.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.2 g
Myristoleic Acid 0.0 mg
15:1 ~
Palmitoleic Acid 0.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 152.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.7 g
Linoleic Acid 666.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 17.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 17.0 mg
Omega-6 Fatty Acids 666.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 13.1 g
26%
Essential Aminos
Histidine 252.0 mg
30%
Isoleucine 433.0 mg
38%
Leucine 825.0 mg
32%
Lysine 296.0 mg
13%
Methionine 180.0 mg
16%
Phenylalanine 598.0 mg
30%
Threonine 319.0 mg
27%
Tryptophan 147.0 mg
49%
Valine 501.0 mg
35%
Non-essential Aminos
Alanine 356.0 mg
Arginine 424.0 mg
Aspartic Acid 476.0 mg
Cystine 299.0 mg
Glutamic Acid 4,238.0 mg
Glycine 429.0 mg
Proline 1,442.0 mg
Serine 546.0 mg
Tyrosine 202.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 12.8 g
Ash 0.5 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 10.4 mg
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.7 mg
49%
Vitamin B2 (riboflavin) 0.4 mg
26%
Vitamin B3 (niacin) 6.0 mg
30%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 170 mcg
43%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 24.0 mg
2%
Copper 0.2 mg
9%
Fluoride ~
Iron 5.1 mg
28%
Magnesium 35.0 mg
9%
Manganese 0.6 mg
31%
Phosphorus 119.0 mg
12%
Potassium 128.0 mg
4%
Sodium 2.0 mg
0%
Zinc 1.6 mg
11%
Wheat

About Wheat

Wheat (Triticum spp. ) is a cereal grain, originally from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide. In 2010, world production of wheat was 651 million tons, making it the third most-produced cereal after maize (844 million tons) and rice (672 million tons). Wheat was the second most-produced cereal in 2009; world production in that year was 682 million tons, after maize (817 million tons), and with rice as a close third (679 million tons). This grain is grown on more land area than any other commercial food. Read More

Wheat (Triticum spp. ) is a cereal grain, originally from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide. In 2010, world production of wheat was 651 million tons, making it the third most-produced cereal after maize (844 million tons) and rice (672 million tons). Wheat was the second most-produced cereal in 2009; world production in that year was 682 million tons, after maize (817 million tons), and with rice as a close third (679 million tons). This grain is grown on more land area than any other commercial food. World trade in wheat is greater than for all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than soybeans or the other major cereals, maize (corn) or rice. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop and ahead of maize, after allowing for maize's more extensive use in animal feeds. Wheat was a key factor enabling the emergence of city-based societies at the start of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food. Wheat contributed to the emergence of city-states in the Fertile Crescent, including the Babylonian and Assyrian empires. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and its straw can be used as a construction material for roofing thatch. The whole grain can be milled to leave just the endosperm for white flour. The by-products of this are bran and germ. The whole grain is a concentrated source of vitamins, minerals, and protein, while the refined grain is mostly starch.