Gram flour
Energy in 100 g
Per 100 g
1,581 kJ (375 kcal)
More gram flour:
1,581 kJ (375 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 331 | 51.5 g |
| Sugar, total | MI_SUGAR_NO | 2.3 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 450c | 0.6 g |
| Trans fatty acids | 450c | 0 g |
| Monounsaturated fatty acids | 450c | 1 g |
| Polyunsaturated fatty acids | 450c | 2.8 g |
| Omega-3 | 30 | 0.1 g |
| Omega-6 | 30 | 2.4 g |
| Cholesterol | 50 | 0 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 30 | 0 g |
| C14:0 (myristic acid) | 30 | 0 g |
| C16:0 (palmitic acid) | 30 | 0.5 g |
| C18:0 (stearic acid) | 30 | 0.1 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 30 | 0 g |
| C18:1 sum (oleic acid) | 30 | 1.2 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 3 µg-RE | |
| Vitamin A (RE) | MI0322 | 5 µg-RE | 0 % |
| Beta-carotene | 450c | 32 µg | |
| Retinol | 50 | 0 µg | |
| Vitamin D | 450c | 0 µg | 0 % |
| Vitamin E | 450c | 2.5 mg-ATE | 20 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 450c | 0.45 mg | 34 % |
| Vitamin B2 (riboflavin) | 450c | 0.17 mg | 10 % |
| Vitamin B3 (niacin) | 450c | 1.9 mg | |
| Niacin equivalents | MI0421 | 5.7 mg | 28 % |
| Vitamin B6 (pyridoxine) | 450c | 0.45 mg | 25 % |
| Vitamin B9 (folate) | 450c | 193 µg | 60 % |
| Vitamin B12 (cobalamin) | 50 | 0 µg | 0 % |
| Vitamin C (askorbic acid) | 60a | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 450c | 58 mg | 5 % |
| Potassium (K) | 450c | 297 mg | 8 % |
| Sodium (Na) | 450c | 2 mg | |
| Salt (NaCl) | MI0120 | 0 g | |
| Phosphorus (P) | 450c | 220 mg | 34 % |
| Magnesium (Mg) | 450c | 62 mg | 20 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 450c | 2.6 mg | 23 % |
| Copper (Cu) | 450c | 0.27 mg | 30 % |
| Zinc (Zn) | 450c | 1.5 mg | 10 % |
| Selenium (Se) | 450c | 4 µg | 4 % |
| Iodine (I) | 10 | – |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0149 | Milled grain or starch product (US CFR) |
| A0813 | Cereal or cereal-like milling products and derivatives (EUROFIR) |
| B1172 | Garbanzo bean |
| C0155 | Seed |
| E0106 | Finely ground |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |