|
Food Nutrients
All Food Categories | Cereal Grains and Pasta
Kamut, cooked
Format this information for printing
|
Nutrient
|
Value per 100 grams
of edible portion
|
1.000 cup 172.00 g |
| Proximates |
| Energy | 146.00 kcal | 251.120 kcal |
| Protein | 6.45 g | 11.094 g |
| Fiber, total dietary | 3.90 g | 6.708 g |
| Total lipid (fat) | 0.91 g | 1.565 g |
| Energy | 611.00 kJ | 1050.920 kJ |
| Water | 61.42 g | 105.642 g |
| Ash | 0.75 g | 1.290 g |
| Carbohydrate, by difference | 30.46 g | 52.391 g |
| Minerals |
| Sodium, Na | 6.00 mg | 10.320 mg |
| Magnesium, Mg | 56.00 mg | 96.320 mg |
| Copper, Cu | 0.25 mg | 0.427 mg |
| Potassium, K | 202.00 mg | 347.440 mg |
| Zinc, Zn | 1.77 mg | 3.044 mg |
| Manganese, Mn | 1.22 mg | 2.090 mg |
| Iron, Fe | 2.01 mg | 3.457 mg |
| Phosphorus, P | 177.00 mg | 304.440 mg |
| Calcium, Ca | 10.00 mg | 17.200 mg |
| Selenium, Se | 30.00 µg | 51.600 µg |
| Vitamins |
| Vitamin A, RAE | 0.00 µg | 0.000 µg |
| Vitamin B-12 | 0.00 µg | 0.000 µg |
| Retinol | 0.00 µg | 0.000 µg |
| Thiamin | 0.12 mg | 0.206 mg |
| Vitamin B-6 | 0.08 mg | 0.143 mg |
| Niacin | 2.75 mg | 4.725 mg |
| Folate, total | 12.00 µg | 20.640 µg |
| Riboflavin | 0.03 mg | 0.052 mg |
| Vitamin A, IU | 4.00 IU | 6.880 IU |
| Lipids |
| Cholesterol | 0.00 mg | 0.000 mg |
| Amino Acids |
| Histidine | 0.17 g | 0.286 g |
| Proline | 0.70 g | 1.202 g |
| Leucine | 0.49 g | 0.839 g |
| Arginine | 0.30 g | 0.525 g |
| Glutamic acid | 2.12 g | 3.652 g |
| Glycine | 0.25 g | 0.437 g |
| Threonine | 0.19 g | 0.334 g |
| Tyrosine | 0.15 g | 0.265 g |
| Lysine | 0.18 g | 0.313 g |
| Aspartic acid | 0.35 g | 0.605 g |
| Phenylalanine | 0.34 g | 0.583 g |
| Alanine | 0.24 g | 0.409 g |
| Valine | 0.30 g | 0.518 g |
| Cystine | 0.14 g | 0.234 g |
| Isoleucine | 0.25 g | 0.427 g |
| Methionine | 0.11 g | 0.189 g |
| Tryptophan | 0.06 g | 0.098 g |
| Serine | 0.33 g | 0.573 g |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
|