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Wheatgerm

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 15 g 70 Data provided by the industry to The Food Composition Table 1995.
Kilojoules 1384 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 331 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 9.3 g 70 Data provided by the industry to The Food Composition Table 1995.
Saturated fatty acids 1.6 g 70 Data provided by the industry to The Food Composition Table 1995.
Transunsaturated fatty acids 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Cis-mono unsaturated fatty acids 1.4 g 70 Data provided by the industry to The Food Composition Table 1995.
Cis-poly unsaturated fatty acids 5.6 g 70 Data provided by the industry to The Food Composition Table 1995.
Cholesterol 0 mg 70 Data provided by the industry to The Food Composition Table 1995.
Carbohydrate, glycemic 25.1 g 50 Estimated value.
Starch 11.8 g 420 Converted values from reference 419. Swedish National food agency. The food database, Uppsala 1996
Mono+Di saccharides 13.3 g 420 Converted values from reference 419. Swedish National food agency. The food database, Uppsala 1996
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 18.4 g 70 Data provided by the industry to The Food Composition Table 1995.
Protein 27.4 g 70 Data provided by the industry to The Food Composition Table 1995.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 5 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 50 Estimated value.
Beta-carotene 62 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin D 0 µg 50 Estimated value.
Vitamin E 16 alfa-TE 70 Data provided by the industry to The Food Composition Table 1995.
Thiamin 2.13 mg 70 Data provided by the industry to The Food Composition Table 1995.
Riboflavin 0.44 mg 70 Data provided by the industry to The Food Composition Table 1995.
Niacin 6.8 mg 70 Data provided by the industry to The Food Composition Table 1995.
Vitamin B6 1.82 mg 419 Swedish National food agency. The food database, Uppsala 1996
Folate 330 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin B12 0 µg 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin C 0 mg 10 Estimated as a naturally occurring zero value, not analysed.
Calcium 60 mg 70 Data provided by the industry to The Food Composition Table 1995.
Iron 8.2 mg 70 Data provided by the industry to The Food Composition Table 1995.
Sodium 3 mg 70 Data provided by the industry to The Food Composition Table 1995.
Potassium 1060 mg 419 Swedish National food agency. The food database, Uppsala 1996
Magnesium 290 mg 419 Swedish National food agency. The food database, Uppsala 1996
Zinc 17.8 mg 419 Swedish National food agency. The food database, Uppsala 1996
Selenium 3 µg 419 Swedish National food agency. The food database, Uppsala 1996
Copper 1.1 mg 419 Swedish National food agency. The food database, Uppsala 1996
Phosphorus 1000 mg 419 Swedish National food agency. The food database, Uppsala 1996

Classifications

LanguaL coding of the food
LanguaL Classification
A0149 Milled grain or starch product (US CFR)
A0813 Flour or starch (EUROFIR)
B1312 Wheat
C0182 Germ
E0136 Disintegrated or ground
F0001 Extent of heat treatment not known
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

Foods in Flour

Food Groups