Wheat, grain
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 18 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
Kilojoules | 1331 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
Kilocalories | 315 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
Fat | 2.4 | g | 20 | Estimated value. |
Saturated fatty acids | 0.3 | g | 20 | Estimated value. |
C12:0 | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C14:0 | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C16:0 | 0.27 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C18:0 | 0.02 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
Transunsaturated fatty acids | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Cis-mono unsaturated fatty acids | 0.4 | g | 20 | Estimated value. |
C16:1 sum | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C18:1 sum | 0.03 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
Cis-poly unsaturated fatty acids | 1.1 | g | 20 | Estimated value. |
C18:2n-6 | 0.86 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C18:3n-3 | 0.06 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C20:3n-3 | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C20:3n-6 | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C20:4n-3 | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C20:4n-6 | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C20:5n-3 (EPA) | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C22:5n-3 (DPA) | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
C22:6n-3 (DHA) | 0 | g | 420c | National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
Cis-poly unsaturated fatty acids, n-3 | 0.06 | g | 73v | Calculated as the sum of omega-3 fatty acids from reference 420c: National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
Cis-poly unsaturated fatty acids, n-6 | 0.86 | g | 74v | Calculated as the sum of omega-6 fatty acids from reference 420c: National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 1. (2015). Online version, http://frida.fooddata.dk |
Cholesterol | 0 | mg | 20 | Estimated value. |
Carbohydrate, glycemic | 54.4 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
Starch | 52.4 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Mono+Di saccharides | 2 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
Sugar, added | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
Dietary fibre | 12 | g | 20 | Estimated value. |
Protein | 13 | g | 20 | Estimated value. |
Salt | 0 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin A | 0 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
Retinol | 0 | µg | 20 | Estimated value. |
Beta-carotene | 3 | µg | 20 | Estimated value. |
Vitamin D | 0 | µg | 20 | Estimated value. |
Vitamin E | 0.9 | mg-ATE | 20 | Estimated value. |
Thiamin | 0.52 | mg | 20 | Estimated value. |
Riboflavin | 0.08 | mg | 20 | Estimated value. |
Niacin | 6.4 | mg | 20 | Estimated value. |
Vitamin B6 | 0.19 | mg | 20 | Estimated value. |
Folate | 40 | µg | 20 | Estimated value. |
Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin C | 0 | mg | 20 | Estimated value. |
Calcium | 31 | mg | 20 | Estimated value. |
Iron | 4.1 | mg | 20 | Estimated value. |
Sodium | 2 | mg | 20 | Estimated value. |
Potassium | 414 | mg | 20 | Estimated value. |
Magnesium | 116 | mg | 20 | Estimated value. |
Zinc | 2.7 | mg | 20 | Estimated value. |
Selenium | 10 | µg | 20 | Estimated value. |
Copper | 0.35 | mg | 20 | Estimated value. |
Phosphorus | 371 | mg | 20 | Estimated value. |
Iodine | 2 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0125 | GRAIN OR STARCH PRODUCT (US CFR) |
A0814 | RICE OR OTHER GRAIN (EUROFIR) |
B1312 | WHEAT |
C0133 | SEED, SKIN PRESENT, GERM PRESENT |
E0150 | WHOLE, NATURAL SHAPE |
F0003 | NOT HEAT-TREATED |
G0003 | COOKING METHOD NOT APPLICABLE |
H0003 | NO TREATMENT APPLIED |
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 |
Foods in Grain, rice, pasta, raw
- Millet, grain
- Barley, uncooked
- Rolled oats
- Wheat, grain
- Pasta, plain, macaroni, spaghetti etc., uncooked
- Rice, brown, long-grain, uncooked
- Rice, white, parboiled, long-grain, uncooked
- Rice, white, short-grain, for porridge, uncooked
- Rice, white, pre-boiled, uncooked
- Semolina, wheat meal
- Rice, white, long-grain, uncooked
- Noodles, without egg, uncooked
- Sorghum
- Couscous, uncooked
- Pasta, plain, fresh, uncooked
- Pasta, green, fresh, uncooked
- Buckwheat, grain
- Bulgur, uncooked
- Rice, Basmati, uncooked
- Rice, white, pre-boiled with 1 % salt, uncooked
- Rice, Jasmin, uncooked
- Rice, white, for porridge, pre-boiled, uncooked
- Pasta, fresh, filled with meat, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with meat and cheese, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with cheese, no sauce, Ravioli, industrially made, uncooked
- Noodles, with egg, uncooked
- Noodles, rice, uncooked
- Pasta, whole-grain, uncooked
- Rice, wild rice, raw
- Noodles, cellophane, uncooked
- Rice, arborio, risotto rice, uncooked
- Pasta, made of corn and rice, gluten-free, uncooked, Barilla
- Pasta, spaghetti, gluten-free, uncooked, Semper
- Pasta, made of rice and vegetables, gluten-free, uncooked, Orgran tricolore
- Pearled spelt
- Pearled barley
- Rolled oats, organic
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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