Grains & Cereals · SOURCE-BASED NUTRITION
Sorghum flour, refined, unenriched nutrition facts
SR Legacy
Sorghum flour, refined, unenriched. 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 | 357 kcal | — |
| Protein | 9.53 g | 19.1% |
| Carbohydrate, by difference | 76.8 g | 27.9% |
| Total lipid (fat) | 1.24 g | 1.6% |
| Fiber, total dietary | 1.9 g | 6.8% |
| Fatty acids, total saturated | 0.3 g | 1.5% |
| Sodium, Na | 1 mg | 0% |
| Potassium, K | 145 mg | 3.1% |
| Calcium, Ca | 6 mg | 0.5% |
| Iron, Fe | 0.97 mg | 5.4% |
| Magnesium, Mg | 31 mg | 7.4% |
| Phosphorus, P | 87 mg | 7% |
| Zinc, Zn | 0.47 mg | 4.3% |
| Copper, Cu | 0.01 mg | 1% |
| Manganese, Mn | 0.43 mg | 18.7% |
| Vitamin C, total ascorbic acid | 0.6 mg | 0.7% |
| Thiamin | 0.09 mg | 7.5% |
| Riboflavin | 0.01 mg | 0.4% |
| Niacin | 1.33 mg | 8.3% |
| Pantothenic acid | 0.18 mg | 3.7% |
| Vitamin B-6 | 0.07 mg | 4% |
| Ash | 0.47 g | — |
| Fatty acids, total monounsaturated | 0.39 g | — |
| Fatty acids, total polyunsaturated | 0.48 g | — |
| Fatty acids, total trans | 0 g | — |
| Fatty acids, total trans-monoenoic | 0 g | — |
| Fructose | 0 g | — |
| Glucose | 0.34 g | — |
| Lactose | 0 g | — |
| Maltose | 0 g | — |
| MUFA 16:1 | 0.01 g | — |
| MUFA 18:1 | 0.38 g | — |
| MUFA 20:1 | 0 g | — |
| PUFA 18:2 | 0.48 g | — |
| Retinol | 0 µg | — |
| SFA 15:0 | 0 g | — |
| SFA 16:0 | 0.27 g | — |
| SFA 17:0 | 0 g | — |
| SFA 18:0 | 0.03 g | — |
| SFA 20:0 | 0 g | — |
| SFA 24:0 | 0 g | — |
| Sucrose | 0 g | — |
| TFA 16:1 t | 0 g | — |
| Water | 11.9 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 (18.7% DV), Niacin (B3) (8.3% DV) and Thiamin (B1) (7.5% 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 0.43 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 referenceNiacin (B3): energy and cell function
This amount provides 1.33 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 referenceThiamin (B1): energy and cell function
This amount provides 0.09 mg. Thiamin helps turn food into energy and supports normal cell growth and 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 31 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 referencePhosphorus: bones and cellular energy
This amount provides 87 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. 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 1.9 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 referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Manganese
This amount provides 0.43 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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