Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat2.8
Carbohydrate56.3
Protein12.0
Dietary fibre5.0
Alcohol0.0
Water24.0
Energy content
Energy contentenergiprosent
Fat8
Carbohydrate73
Protein16
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,302 kJ (308 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat7%
Carbohydrate73%
Dietary fibre3%
Protein15%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource56.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource2.8 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.6 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.7 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)0 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E0 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)45 %
Vitamin B2 (riboflavin)28 %
Vitamin B3 (niacin)
Niacin equivalents26 %
Vitamin B6 (pyridoxine)14 %
Vitamin B9 (folate)17 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)1 %
Sodium (Na)
Potassium (K)11 %
Magnesium (Mg)58 %
Phosphorus (P)67 %
Trace elementsSourceQuantity
Iron (Fe)21 %
Zinc (Zn)12 %
Selenium (Se)3 %
Copper (Cu)40 %
Iodine (I)0 %

Classification

Food ID: 05.132

Scientific name: Fagopyrum esculentum Moench

FoodEx2: Buckwheat flour (A002G)

Facets
F10 Qualitative-infoPale/light colour (A0F2Z)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0149Milled grain or starch product (US CFR)
A0813Cereal or cereal-like milling products and derivatives (EUROFIR)
B1405Buckwheat
C0134Seed, skin removed
E0106Finely ground
F0003Not heat-treated
G0003Cooking method not applicable
H0001Treatment applied not known
J0003No preservation method used
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

400g

Swedish National Food Agency. The food database, version 2017.12.15.

420f

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 3.7. (2019). Online version, http://frida.fooddata.dk

460g

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

611a

Jacobsen, J., Bysted, A., Nielsen, C.W., Saxholt, E., Ygil, K.H., Trolle, E. Næringsstofindhold i mel, gryn, kerner og frø. DTU Fødevareinstituttet, 2019. Online version, www.food.dtu.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Alcohol in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C16:1 sum (palmitoleic acid) in Buckwheat flour

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Potassium (K) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B3 (niacin) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Buckwheat flour

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Polyunsaturated fatty acids in Buckwheat flour

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

C18:2n-6 (linoleic acid) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Selenium (Se) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Beta-carotene in Buckwheat flour

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodOther method

Water in Buckwheat flour

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

C12:0 (lauric acid) in Buckwheat flour

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C14:0 (myristic acid) in Buckwheat flour

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:1 sum (oleic acid) in Buckwheat flour

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C16:0 (palmitic acid) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin E in Buckwheat flour

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Niacin equivalents in Buckwheat flour

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Vitamin A (RAE) in Buckwheat flour

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Omega-6 in Buckwheat flour

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Retinol in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:3n-3 (eicosatrienoic acid) in Buckwheat flour

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Buckwheat flour

Value typeWeighted
Acquisition typeFood composition table
Method typeAnalytical results
MethodMethod not known

Magnesium (Mg) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Dietary fibre in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Salt (NaCl) in Buckwheat flour

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C20:5n-3 (eicosapentaenoic acid, EPA) in Buckwheat flour

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Iron (Fe) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C18:0 (stearic acid) in Buckwheat flour

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Buckwheat flour

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Phosphorus (P) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Saturated fatty acids in Buckwheat flour

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Sugar, free in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Monounsaturated fatty acids in Buckwheat flour

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Iodine (I) in Buckwheat flour

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Copper (Cu) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Buckwheat flour

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-3 in Buckwheat flour

Value typeWeighted
Acquisition typeFood composition table
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C20:4n-3 (eicosatetraenoic acid) in Buckwheat flour

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, added in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin C (askorbic acid) in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:3n-3 (alpha-linolenic acid) in Buckwheat flour

Value typeBelow limit of quantification
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B2 (riboflavin) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B12 (cobalamin) in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B1 (thiamin) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin D in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:4n-6 (arachidonic acid) in Buckwheat flour

Value typeBest estimate
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B6 (pyridoxine) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Zinc (Zn) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Fat in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, total in Buckwheat flour

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Trans fatty acids in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B9 (folate) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sodium (Na) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Cholesterol in Buckwheat flour

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Carbohydrate in Buckwheat flour

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Starch in Buckwheat flour

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Calcium (Ca) in Buckwheat flour

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

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