Whole Grain Nutrition Facts

Wheat Flour-whole grain is rich in protein and fiber then all-purpose mass produced white flour. Whole Grain Wheat Flour can be used in any recipe that calls for all purpose flour. Breads, cookies, muffins, vegetable and meat breading, and blended with other whole grain flours to produce wholesome and nutritious food. It is rich in protein and has a rich and hearty full flavored wheat taste.

There are three basic parts to a kernel – berry of wheat. Basic parts from outside looking in, the bran, the germ, and the endosperm.Bran is outer covering of the wheat kernel. It is made up of layers that are rich in many vitamins and minerals as well as high-quality protein.

Germ Known for its minerals, B vitamins, protein, vitamin E, and oils. The oils found in the germ are a key element in whole grain flour’s flavor. Contains organic phosphates, which provide brain and nerve food. Calcium for bone and teeth.

Whole Grain Nutritional Value, Data, Information, Content, Label, List and Benefits

Measure 125ml

Weight 63g

Energy 215 kcal

Energy 899 kj

Protein 9g

Carbohydrate 46 g

Total Sugar tr g

Total Dietary Fiber 7.7 g

Total Fat 1g

Saturated Fat 0.2 g

Cholesterol 0mg

Calcium 22mg

Iron 2.5mg

Sodium 3mg

Potassium 257mg

Magnesium 87mg

Phosphorus 219mg

Thiamin 0.3mg

Riboflavin 0.14mg

Niacin 6.3NE

Folate 28 DFE