18.2%
364 kcal

Energy

1.4%
1.0 g

Fat

0.8%
0.2 g

Saturates

0.1%
0.0 g

Salt

carbs
86%
fat
3%
protein
12%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 364 (1523 kJ)
18%
from Carbohydrate 305 (1278 kJ)
from Fat 9 (37 kJ)
from Protein 41 (173 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 76.3 g
27%
Dietary Fiber 2.7 g
9%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 1.0 g
1%
Saturated Fat 0.2 g
1%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid ~
Tridecylic Acid ~
Myristic Acid ~
Pentadecanoic Acid ~
Palmitic Acid 148.0 mg
Margaric Acid ~
Stearic Acid 7.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 0.1 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid ~
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 87.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.4 g
Linoleic Acid 391.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 22.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids 22.0 mg
Omega-6 Fatty Acids 391.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.3 g
21%
Essential Aminos
Histidine 230.0 mg
27%
Isoleucine 357.0 mg
31%
Leucine 710.0 mg
28%
Lysine 228.0 mg
10%
Methionine 183.0 mg
16%
Phenylalanine 520.0 mg
26%
Threonine 281.0 mg
23%
Tryptophan 127.0 mg
42%
Valine 415.0 mg
29%
Non-essential Aminos
Alanine 332.0 mg
Arginine 417.0 mg
Aspartic Acid 435.0 mg
Cystine 219.0 mg
Glutamic Acid 3,479.0 mg
Glycine 371.0 mg
Proline 1,198.0 mg
Serine 516.0 mg
Tyrosine 312.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 11.9 g
Ash 0.5 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.8 mg
52%
Vitamin B2 (riboflavin) 0.5 mg
29%
Vitamin B3 (niacin) 5.9 mg
30%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 183 mcg
46%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K ~
Minerals % Daily Value
Calcium 252.0 mg
25%
Copper 0.1 mg
7%
Fluoride ~
Iron 4.6 mg
26%
Magnesium 22.0 mg
6%
Manganese 0.7 mg
34%
Phosphorus 108.0 mg
11%
Potassium 107.0 mg
3%
Sodium 2.0 mg
0%
Zinc 0.7 mg
5%
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.