Nutrition values of Wheat flours, bread, unenriched
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
1.66
ggram
Fatty acids, total saturated
0.244
ggram
Fatty acids, total monounsaturated
0.140
ggram
Fatty acids, total polyunsaturated
0.727
ggram
Carbohydrates
72.53
ggram
Sugarstotal
0.31
ggram
Dietary fibertotal dietary fiber
2.4
ggram
Protein
11.98
ggram
Vitamin Ctotal ascorbic acid
CalciumCa
MagnesiumMg
SodiumNa
2
mgmiligram
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
361
kcalkilocalorie
Energytotal energy
1510
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
72.53
ggram
Sugarstotal
0.31
ggram
Dietary fibertotal dietary fiber
2.4
ggram
Fat
Amount per 100g (edible portion)
Daily Value %*
Fat
1.66
ggram
Fatty acids, total saturated
0.244
ggram
4:0
0.000
ggram
6:0
0.000
ggram
8:0
0.000
ggram
10:0
0.000
ggram
12:0
0.000
ggram
14:0
0.001
ggram
16:0
0.218
ggram
18:0
0.010
ggram
Fatty acids, total monounsaturated
0.140
ggram
16:1 undifferentiated
0.005
ggram
18:1 undifferentiated
0.135
ggram
20:1
0.000
ggram
22:1 undifferentiated
0.000
ggram
Fatty acids, total polyunsaturated
0.727
ggram
18:2 undifferentiated
0.685
ggram
18:3 undifferentiated
0.043
ggram
18:4
0.000
ggram
20:4 undifferentiated
0.000
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
11.98
ggram
Alanine
0.366
ggram
Arginine
0.416
ggram
Aspartic acid
0.484
ggram
Cystine
0.269
ggram
Glutamic acid
4.198
ggram
Glycine
0.410
ggram
Histidine
0.254
ggram
Isoleucine
0.444
ggram
Leucine
0.828
ggram
Lysine
0.231
ggram
Phenylalanine
0.591
ggram
Proline
1.409
ggram
Serine
0.580
ggram
Threonine
0.320
ggram
Tryptophan
0.139
ggram
Tyrosine
0.328
ggram
Valine
0.502
ggram
Methionine
0.210
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
2
iuinternational units
Vitamin A
0
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Alpha Carotene
0
μgmicrogram
Beta Carotene
1
μgmicrogram
Cryptoxanthin, beta
0
μgmicrogram
Lutein + Zeaxanthin
79
μgmicrogram
Thiamin
RiboflavinVitamin B-2
NiacinVitamin B-3
1.000
mgmiligram
Pantothenic acidVitamin B-5
Vitamin B-6
FolateIncludes folate from food plus folic acid
33
μgmicrogram
FolateIncludes folate from food plus folic acid
Folate, food
33
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)
0.3
μgmicrogram
Lycopene
0
μgmicrogram
Choline, total
Minerals
Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
MagnesiumMg
IronFe
SodiumNa
2
mgmiligram
PhosphorusP
PotassiumK
100
mgmiligram
ZincZn
SeleniumSe
CopperCu
0.182
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
13.36
ggram
Alcohol, ethyl
0.0
ggram
Ash in food
0.47
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 4.1 kcal/g, proteins 4.1 kcal/g, fat 8.4 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.