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Wheat, hard white

342 calories in 100 g

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Weight Loss Rating:
Total Calories:342 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.42 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:84% carbohydrates; 12% proteins; 4% fats
Fats:1.71 g (14 calories, 2% by weight)
Carbohydrates:75.90 g (287 calories, 76% by weight)
Proteins:11.31 g (41 calories, 11% by weight)
Alcohol:~
Water:9.57 g (10% by weight)
Fat Composition:61% polyunsaturated; 22% saturated; 16% monounsaturated
Trans Fat :~
Dietary Fiber:12.20 g (12% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Scientific Name:Triticum aestivum L.
Food Group:Cereal Grains and Pasta
USDA #:20074
Related Foods: Bread, whole-wheat, commercially prepared, toasted
Calories in Egg Whites
Calories in Hard Candy
Calories in Hard Rolls
Calories in Wheat Bread
Calories in White Bread
Calories in White Grapefruit
Calories in White Tuna
Vitamin A:9 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:5 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:220 mcg
Vitamin B-1:380 mcg
Vitamin B-2:100 mcg
Vitamin B-3:4.38 mg
Vitamin B-5:950 mcg
Vitamin B-6:360 mcg
Vitamin B-9:38 mcg
Food folate:38 mcg
Dietary Folate Equivalent:38 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:1.90 mcg
Calcium (Ca):32 mg
Copper (Cu):360 mcg
Fluoride (F):~
Iron (Fe):4.56 mg
Magnesium (Mg):93 mg
Manganese (Mn):3.82 mg
Phosphorus (P):0.35 g
Potassium (K):0.43 g
Selenium (Se):~
Sodium (Na):2 mg
Zinc (Zn):3.33 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:75.90 g
Dietary Fiber:12.20 g
Sugars Total:0.41 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:11.31 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:1.71 g
Saturated fatty acids:0.27 g
Monounsaturated fatty acids:0.20 g
Polyunsaturated fatty acids:0.75 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.26 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.20 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]:0.71 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:30 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:1.52 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/_1Nf
Did you know?...Raisins are made from grapes that have dried in the sun for two to three weeks. Most of the raisins eaten in the United States come from California - and about three quarters of all raisins are eaten with breakfast.
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