Wheat flour for yeast bread

Food number: 124
Food type: Food
Processing method: No treatment
Ingredient class: Wheat
Food use class: Breakfast cereals
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		8%
protein, total		15%
carbohydrate, available		74%
alcohol		0%
fibre, total		3%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		1%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		1%
starch, total		73%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1364 (326)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	59.4	g	summation from constituent components	value created within host-system
fat, total	2.8	g	other method type	food composition table	391
protein, total	12.1	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	58.9	g	analytical, generic	independent laboratory	19
sugars, total	0.5	g	summation from constituent components	value created within host-system
sucrose	0.3	g	analytical, generic	independent laboratory	19
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.1	g	analytical, generic	independent laboratory	19
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	5.5	g	calculated, generic	value created within host-system
fibre, water-insoluble	4.5	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	1.0	g	analytical, generic	independent laboratory	19
glucose	0.1	g	analytical, generic	independent laboratory	19
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	1.7	g	summation from constituent components	value created within host-system
fatty acids, total	1.6	g	summation from constituent components	value created within host-system
fatty acids, total saturated	0.3	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	0.3	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	1.0	g	summation from constituent components	value created within host-system
fatty acids, total trans	0	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	962	mg	analytical, generic	independent laboratory
fatty acid 18:3 n-3 (alpha-linolenic acid)	70	mg	analytical, generic	independent laboratory
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	0	mg	analytical, generic	independent laboratory
sterols, total	68.7	mg	analytical, generic	independent laboratory	400
Minerals
sodium	3.0	mg	calculated on component profile	food label, product information
salt	7.6	mg	summation from constituent components	value created within host-system
potassium	280.0	mg	other method type	food composition table	391
magnesium	91.0	mg	other method type	food composition table	391
calcium	23.0	mg	other method type	food composition table	391
phosphorus	280.0	mg	other method type	food composition table	391
iron, total	4.1	mg	other method type	food composition table	391
zinc	3.1	mg	other method type	food composition table	391
iodide (iodine)	10.0	µg	other method type	food composition table	391
selenium, total	9.5	µg	calculated from related food	value created within host-system
Nitrogen Components
tryptophan	200.0	mg	imputed/estimated, generic	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.4	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	1.6	mg	summation from constituent components	value created within host-system
vitamin K, total	1.80	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	50.0	µg	other method type	food composition table	185
niacin equivalents, total	7.3	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	4.0	mg	other method type	food composition table	391
riboflavine	0.12	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.45	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	147
vitamers pyridoxine (hydrochloride)	0.11	mg	summation from constituent components	value created within host-system
carotenoids, total	229.0	µg	summation from constituent components	value created within host-system

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