Nutrition values of Rolls, dinner, whole-wheat
according to USDA Food Composition Database Standard Reference 04.2018
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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.
Nutrition values
Amount per 100g (edible portion)
Nutrition Facts
Nutrition Facts
Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
4.70
ggram
Fatty acids, total saturated
0.836
ggram
Fatty acids, total monounsaturated
1.199
ggram
Fatty acids, total polyunsaturated
2.161
ggram
Carbohydrates
51.10
ggram
Sugarstotal
8.46
ggram
Dietary fibertotal dietary fiber
7.5
ggram
Protein
8.70
ggram
Vitamin Ctotal ascorbic acid
CalciumCa
MagnesiumMg
SodiumNa
521
mgmiligram
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
266
kcalkilocalorie
Energytotal energy
1113
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
51.10
ggram
Sugarstotal
8.46
ggram
Dietary fibertotal dietary fiber
7.5
ggram
Fat
Amount per 100g (edible portion)
Daily Value %*
Fat
4.70
ggram
Fatty acids, total saturated
0.836
ggram
4:0
0.000
ggram
6:0
0.000
ggram
8:0
0.011
ggram
10:0
0.000
ggram
12:0
0.001
ggram
14:0
0.013
ggram
16:0
0.661
ggram
18:0
0.141
ggram
Fatty acids, total monounsaturated
1.199
ggram
16:1 undifferentiated
0.026
ggram
18:1 undifferentiated
1.173
ggram
20:1
0.000
ggram
22:1 undifferentiated
0.000
ggram
Fatty acids, total polyunsaturated
2.161
ggram
18:2 undifferentiated
2.038
ggram
18:3 undifferentiated
0.121
ggram
18:4
0.000
ggram
20:4 undifferentiated
0.001
ggram
20:5 n-3 (EPA)
0.000
ggram
22:5 n-3 (DPA)
0.000
ggram
22:6 n-3 (DHA)
0.000
ggram
Protein
Amount per 100g (edible portion)
Daily Value %*
Protein
8.70
ggram
Alanine
0.314
ggram
Arginine
0.407
ggram
Aspartic acid
0.463
ggram
Cystine
0.196
ggram
Glutamic acid
2.692
ggram
Glycine
0.347
ggram
Histidine
0.204
ggram
Isoleucine
0.333
ggram
Leucine
0.601
ggram
Lysine
0.266
ggram
Phenylalanine
0.412
ggram
Proline
0.893
ggram
Serine
0.414
ggram
Threonine
0.260
ggram
Tryptophan
0.134
ggram
Tyrosine
0.262
ggram
Valine
0.403
ggram
Methionine
0.138
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
0
iuinternational units
Vitamin A
0
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Alpha Carotene
0
μgmicrogram
Beta Carotene
0
μgmicrogram
Cryptoxanthin, beta
0
μgmicrogram
Lutein + Zeaxanthin
115
μgmicrogram
Thiamin
RiboflavinVitamin B-2
NiacinVitamin B-3
3.677
mgmiligram
Pantothenic acidVitamin B-5
Vitamin B-6
FolateIncludes folate from food plus folic acid
30
μgmicrogram
FolateIncludes folate from food plus folic acid
Folate, food
30
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
Vitamin B-12, added
0.00
μgmicrogram
Vitamin Ctotal ascorbic acid
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram
Vitamin E
Alpha-Tocopherol
Vitamin E, added
0.00
mgmiligram
Vitamin KVitamin K1+K2
Vitamin K1 (phylloquinone)
2.0
μgmicrogram
Lycopene
0
μgmicrogram
Choline, total
Minerals
Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
MagnesiumMg
IronFe
SodiumNa
521
mgmiligram
PhosphorusP
PotassiumK
272
mgmiligram
ZincZn
SeleniumSe
CopperCu
0.239
mgmiligram
ManganeseMn
Sterols
Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram
Other
Amount per 100g (edible portion)
Daily Value %*
Other
Water
33.10
ggram
Alcohol, ethyl
0.0
ggram
Ash in food
2.30
ggram
Caffeine
0
mgmiligram
Theobromine
0
mgmiligram
An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.
The table above contains values from the following nutrition databases.
Notices
* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4 kcal/g, proteins 4 kcal/g, fat 9 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.
Sources
1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.