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Food Nutrients
All Food Categories | Baked Products
USDA Commodity, Bakery, Flour Mix Low-fat
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Nutrient
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Value per 100 grams
of edible portion
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| Proximates |
| Energy | 361.00 kcal |
| Protein | 9.07 g |
| Fiber, total dietary | 3.50 g |
| Glucose (dextrose) | 0.00 g |
| Total lipid (fat) | 4.70 g |
| Energy | 1510.00 kJ |
| Fructose | 0.00 g |
| Starch | 64.50 g |
| Water | 10.51 g |
| Ash | 5.13 g |
| Maltose | 0.00 g |
| Sucrose | 0.84 g |
| Carbohydrate, by difference | 70.59 g |
| Lactose | 0.00 g |
| Minerals |
| Sodium, Na | 1360.00 mg |
| Magnesium, Mg | 28.00 mg |
| Copper, Cu | 0.14 mg |
| Potassium, K | 141.00 mg |
| Zinc, Zn | 0.68 mg |
| Manganese, Mn | 0.78 mg |
| Iron, Fe | 4.11 mg |
| Phosphorus, P | 633.00 mg |
| Calcium, Ca | 181.00 mg |
| Selenium, Se | 6.70 µg |
| Vitamins |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 0.00 µg |
| Thiamin | 0.65 mg |
| Pantothenic acid | 0.42 mg |
| Vitamin B-6 | 0.09 mg |
| Niacin | 5.90 mg |
| Folate, total | 183.00 µg |
| Riboflavin | 0.42 mg |
| Vitamin A, IU | 0.00 IU |
| Lipids |
| 8:0 | 0.00 g |
| 12:0 | 0.00 g |
| 15:1 | 0.00 g |
| 20:2 n-6 c,c | 0.00 g |
| Fatty acids, total saturated | 0.85 g |
| 20:3 undifferentiated | 0.00 g |
| 22:0 | 0.01 g |
| 16:0 | 0.46 g |
| 17:0 | 0.00 g |
| 14:0 | 0.00 g |
| 10:0 | 0.00 g |
| 20:0 | 0.01 g |
| 24:0 | 0.00 g |
| 18:0 | 0.37 g |
| 17:1 | 0.00 g |
| 15:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.83 g |
| 14:1 | 0.00 g |
| 16:1 undifferentiated | 0.00 g |
| 18:1 undifferentiated | 1.82 g |
| 20:1 | 0.01 g |
| 22:1 undifferentiated | 0.00 g |
| Fatty acids, total polyunsaturated | 0.65 g |
| 18:4 | 0.00 g |
| 18:3 undifferentiated | 0.03 g |
| 18:2 undifferentiated | 0.62 g |
| 20:4 undifferentiated | 0.00 g |
| 20:5 n-3 (EPA) | 0.00 g |
| 22:5 n-3 (DPA) | 0.00 g |
| 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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