Wheat, sprouted

198 calories in 100 g

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Total Calories:198 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:1.98 calories / gram
Weight Watchers Counter:4 Weight Watchers points
 
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Calorie Sources:81% carbohydrates; 14% proteins; 5% fats
Fats:1.27 g (11 calories, 1% by weight)
Carbohydrates:42.53 g (161 calories, 43% by weight)
Proteins:7.49 g (27 calories, 7% by weight)
Alcohol:~
Water:47.75 g (48% by weight)
Fat Composition:61% polyunsaturated; 22% saturated; 17% monounsaturated
Trans Fat :~
Dietary Fiber:1.10 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20087
Related Foods: Calories in Bread
Bread, whole-wheat, prepared from recipe, toasted
Calories in Puffed Wheat
Calories in Sprouted Navy Beans
Calories in Sprouted Alfalfa Seeds
Calories in Sprouted Lentils
Calories in Wheat Germ Oil
Calories in Whole Wheat Bread
Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:220 mcg
Vitamin B-2:150 mcg
Vitamin B-3:3.08 mg
Vitamin B-5:940 mcg
Vitamin B-6:260 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:2.60 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):28 mg
Copper (Cu):260 mcg
Fluoride (F):~
Iron (Fe):2.14 mg
Magnesium (Mg):82 mg
Manganese (Mn):1.85 mg
Phosphorus (P):0.20 g
Potassium (K):0.17 g
Selenium (Se):42.50 mcg
Sodium (Na):16 mg
Zinc (Zn):1.65 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:42.53 g
Dietary Fiber:1.10 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.49 g
Essential amino acids
Phenylalanine:0.35 g
Leucine:0.50 g
Methionine:0.11 g
Lysine:0.24 g
Isoleucine:0.28 g
Valine:0.36 g
Threonine:0.25 g
Tryptophan:0.11 g
Histidine:0.19 g
Arginine:0.42 g
Non-essential amino acids
Alanine:0.29 g
Aspartic acid:0.45 g
Betaine:~
Cystine:0.13 g
Glutamic acid:1.87 g
Glycine:0.30 g
Hydroxyproline:~
Proline:0.67 g
Serine:0.34 g
Tyrosine:0.27 g
Fats Total:1.27 g
Saturated fatty acids:0.20 g
Monounsaturated fatty acids:0.15 g
Polyunsaturated fatty acids:0.55 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]:0.19 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]:0.15 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]:0.53 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:0.96 g
Caffeine:~
Theobromine:~
Product Type:Wheat
Weight Watchers Points:4 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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