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Wheat, soft red winter

331 calories in 100 g

Wheat, soft red winter Suggest a better name
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Total Calories:331 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.31 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:85% carbohydrates; 11% proteins; 4% fats
Fats:1.56 g (13 calories, 2% by weight)
Carbohydrates:74.24 g (281 calories, 74% by weight)
Proteins:10.35 g (37 calories, 10% by weight)
Alcohol:~
Water:12.17 g (12% by weight)
Fat Composition:59% polyunsaturated; 25% saturated; 15% monounsaturated
Trans Fat :~
Dietary Fiber:12.50 g (13% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Scientific Name:Triticum aestivum L.
Food Group:Cereal Grains and Pasta
USDA #:20073
Related Foods: Bread, whole-wheat, prepared from recipe, toasted
Calories in Cayenne
Calories in Club Soda
Calories in Ginger Ale
Calories in Red Zinfandel
Calories in Sugar Free Red Bull
Calories in Wheat Bread
Calories in Whole Wheat Bread
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:390 mcg
Vitamin B-2:90 mcg
Vitamin B-3:4.80 mg
Vitamin B-5:850 mcg
Vitamin B-6:270 mcg
Vitamin B-9:41 mcg
Food folate:41 mcg
Dietary Folate Equivalent:41 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):27 mg
Copper (Cu):450 mcg
Fluoride (F):~
Iron (Fe):3.21 mg
Magnesium (Mg):0.13 g
Manganese (Mn):4.39 mg
Phosphorus (P):0.49 g
Potassium (K):0.40 g
Selenium (Se):~
Sodium (Na):2 mg
Zinc (Zn):2.63 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:74.24 g
Dietary Fiber:12.50 g
Sugars Total:0.41 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:10.35 g
Essential amino acids
Phenylalanine:0.50 g
Leucine:0.76 g
Methionine:0.17 g
Lysine:0.31 g
Isoleucine:0.39 g
Valine:0.49 g
Threonine:0.34 g
Tryptophan:~
Histidine:0.25 g
Arginine:0.52 g
Non-essential amino acids
Alanine:0.41 g
Aspartic acid:0.55 g
Betaine:~
Cystine:0.30 g
Glutamic acid:3.66 g
Glycine:0.45 g
Hydroxyproline:~
Proline:1.16 g
Serine:0.54 g
Tyrosine:0.32 g
Fats Total:1.56 g
Saturated fatty acids:0.28 g
Monounsaturated fatty acids:0.17 g
Polyunsaturated fatty acids:0.65 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.27 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:10 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:8 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.17 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.62 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.68 g
Caffeine:~
Theobromine:~
Product Type:Wheat
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_2BT
Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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