Grains & Cereals · SOURCE-BASED NUTRITION
Wheat flour, whole-grain, soft wheat nutrition facts
SR Legacy
Wheat flour, whole-grain, soft wheat. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 332 kcal | — |
| Protein | 9.61 g | 19.2% |
| Carbohydrate, by difference | 74.5 g | 27.1% |
| Total lipid (fat) | 1.95 g | 2.5% |
| Fiber, total dietary | 13.1 g | 46.8% |
| Total Sugars | 1.02 g | — |
| Fatty acids, total saturated | 0.43 g | 2.2% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 3 mg | 0.1% |
| Potassium, K | 394 mg | 8.4% |
| Calcium, Ca | 33 mg | 2.5% |
| Iron, Fe | 3.71 mg | 20.6% |
| Magnesium, Mg | 117 mg | 27.9% |
| Phosphorus, P | 323 mg | 25.8% |
| Zinc, Zn | 2.96 mg | 26.9% |
| Copper, Cu | 0.48 mg | 52.8% |
| Manganese, Mn | 3.4 mg | 148% |
| Selenium, Se | 12.7 µg | 23.1% |
| Vitamin A, RAE | 0 µg | 0% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.53 mg | 3.5% |
| Vitamin K (phylloquinone) | 1.9 µg | 1.6% |
| Thiamin | 0.3 mg | 24.8% |
| Riboflavin | 0.19 mg | 14.5% |
| Niacin | 5.35 mg | 33.4% |
| Pantothenic acid | 1.01 mg | 20.2% |
| Vitamin B-6 | 0.19 mg | 11.2% |
| Folate, DFE | 28 µg | 7% |
| Choline, total | 31.2 mg | 5.7% |
| Ash | 1.53 g | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 5 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 0.28 g | — |
| Fatty acids, total polyunsaturated | 1.17 g | — |
| Folate, food | 28 µg | — |
| Folate, total | 28 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 220 µg | — |
| Lycopene | 0 µg | — |
| Retinol | 0 µg | — |
| Vitamin A, IU | 9 iu | — |
| Water | 12.4 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Manganese (148% DV), Copper (52.8% DV) and Dietary fiber (46.8% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Manganese: metabolism and antioxidant enzymes
This amount provides 3.4 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCopper: iron metabolism and nerves
This amount provides 0.48 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 13.1 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 5.35 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMagnesium: energy, muscles and nerves
This amount provides 117 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceZinc: immune function and repair
This amount provides 2.96 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Manganese
This amount provides 3.4 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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