Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat1.4
Carbohydrate68.1
Protein12.1
Dietary fibre5.0
Alcohol0.0
Water14.0
Energy content
Energy contentenergiprosent
Fat4
Carbohydrate80
Protein14
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,452 kJ (343 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat3%
Carbohydrate79%
Dietary fibre2%
Protein14%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource68.1 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource1.4 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.2 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0.2 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.8 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 E4 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)27 %
Vitamin B2 (riboflavin)2 %
Vitamin B3 (niacin)
Niacin equivalents20 %
Vitamin B6 (pyridoxine)7 %
Vitamin B9 (folate)4 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)1 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)2 %
Sodium (Na)
Potassium (K)5 %
Magnesium (Mg)10 %
Phosphorus (P)23 %
Trace elementsSourceQuantity
Iron (Fe)11 %
Zinc (Zn)7 %
Selenium (Se)1 %
Copper (Cu)17 %
Iodine (I)0 %

Classification

Food ID: 05.010

Scientific name: Triticum aestivum L.

FoodEx2: Wheat flour white (A003Y)

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)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0106Finely ground
F0003Not heat-treated
G0003Cooking method not applicable
H0138Water removed
J0116Dehydrated or dried
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.

231

Norwegian Food Safety Authority. Nutrient analysis 2019-2021. Cereal products. Published report (2021): "Analyse av næringsstoffer, tungmetaller og mykotoksiner i korn". mattilsynet-xp7prod.enonic.cloud %20tungmetaller%20og%20mykotoksiner%20i%20kornprodukter%202021.pdf

701G

Aggregated value from several food items

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])

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)

Iodine (I) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Monounsaturated fatty acids in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Fat in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Cholesterol in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Trans fatty acids in Wheat flour, 80 % extraction

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

C18:1 sum (oleic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Phosphorus (P) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Polyunsaturated fatty acids in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

C22:6n-3 (docosahexaenoic acid, DHA) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Magnesium (Mg) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Sodium (Na) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Sugar, free in Wheat flour, 80 % extraction

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

C14:0 (myristic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Retinol in Wheat flour, 80 % extraction

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

Selenium (Se) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin D in Wheat flour, 80 % extraction

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

Vitamin A (RAE) in Wheat flour, 80 % extraction

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))

C20:4n-3 (eicosatetraenoic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Saturated fatty acids in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Vitamin B6 (pyridoxine) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Beta-carotene in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Sugar, total in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin B3 (niacin) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Omega-3 in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Iron (Fe) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Calcium (Ca) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C12:0 (lauric acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C16:0 (palmitic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Protein in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Alcohol in Wheat flour, 80 % extraction

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

Vitamin B1 (thiamin) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C18:2n-6 (linoleic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin E in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin B2 (riboflavin) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Water in Wheat flour, 80 % extraction

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])

Vitamin C (askorbic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Starch in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin B9 (folate) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Dietary fibre in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Potassium (K) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Carbohydrate in Wheat flour, 80 % extraction

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])

Vitamin B12 (cobalamin) in Wheat flour, 80 % extraction

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

Sugar, added in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Zinc (Zn) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C22:5n-3 (docosapentaenoic acid, DPA) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C18:0 (stearic acid) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Omega-6 in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Salt (NaCl) in Wheat flour, 80 % extraction

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)

Niacin equivalents in Wheat flour, 80 % extraction

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)

Copper (Cu) in Wheat flour, 80 % extraction

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

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