Diets Premium
1080 views
Download
Wheat Flakes
1 / 1

Wheat Flakes

g Wheat
387 KCAL KCAL / 100g
9g Protein
3g Fat
81g Carbohydrates
Wheat

Wheat Flakes

Nutri-Score: C (6)

387 KCAL / 100g
9g Protein
3g Fat
81g Carbohydrates

Nutrients

Nutrients
Name / 100g
Ash 1.5 g
Calcium 31 mg
Carbohydrate 81 g
Cholesterol 1 mg
Chromium 2 µg
Copper 0.36 mg
Fat 3 g
Fatty monounsaturated 0.6 g
Fatty polyunsaturated 0.9 g
Fatty saturated 0.83 g
Fatty trans 0.02 g
Fiber 10.1 g
Fiber insoluble 7.6 g
Fiber soluble 2.5 g
Glicemyc Index 70 µg
Iron 3.4 mg
Magnesium 97 mg
Manganese 1.72 mg
Omega 3 0.05 g
Omega 6 0.85 g
Phosphorus 317 mg
Potassium 360 mg
Protein 9 g
Salt 1.61 g
Selenium 20 µg
Sodium 644 mg
Starch 75 g
Sucrose 5.7 g
Sugar 1.5 g
Vitamin B1 (Thiamin) 0.06 mg
Vitamin B2 (Riboflavin) 0.1 mg
Vitamin B3 (Niacin) 1.74 mg
Vitamin B5 (Pantothenic acid) 0.5 mg
Vitamin B6 (Pyridoxine) 0.2 mg
Vitamin B9 (Folate) 30 µg
Vitamin E 0.4 mg
Vitamin K 1.9 µg
Water 5 g
Zinc 2.46 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Durum wheat (Triticum durum) – characteristics of durum flour and selection criteria for premium-quality pasta: a guide for discerning consumers

Numerous unfounded myths persist in public discourse, falsely suggesting that pasta should be excluded from one’s diet due to its purported high caloric content, low nutritional value, and gluten composition—assumptions that are entirely misguided. In reality, products derived from durum wheat flour, when consumed in moderation, can serve as a valuable component of a balanced dietary regimen. Individuals without celiac disease or gluten sensitivity need not forgo this source of complex carbohydrates. The critical factor lies in making an informed selection, grounded in an analysis of ingredients, technological parameters, and nutritional profiles. How, then, can one identify pasta of the highest quality? Which specific criteria should be prioritized during the purchasing process to ensure both exceptional culinary satisfaction and optimal health benefits?

View Details

Whole grain flours in practice: wheat, rye, spelt, and rice – a comparative analysis of characteristics, culinary uses, and nutritional benefits

Selecting the most suitable whole grain flour often raises questions: what distinctive properties define each variety, how can they be best utilized in culinary applications, and which groups of individuals may benefit most from their nutritional and sensory qualities? These considerations are increasingly relevant to health-conscious consumers who are gradually shifting away from refined grain products in favor of their unprocessed, nutrient-dense whole grain counterparts. Let us therefore examine what sets whole grain flours apart and why they are gaining traction in contemporary dietary patterns.

View Details

Spelt flakes – nutritional profile, culinary applications, and the gluten question: key considerations before purchasing

Spelt grains, along with the flakes derived from them, represent a valuable source of complex carbohydrates—including fiber fractions that support digestive system function—as well as trace minerals and vitamin compounds. While protein content is notable, the critical question concerns whether these proteins can form a gluten network comparable to that generated by common wheat (Triticum aestivum) proteins. What specific dishes—ranging from breakfast compositions to baked goods—can be created using spelt flakes as a foundational ingredient?

View Details

Beer: Nutritional Properties, Effects on Weight Management, Diabetes, Renal Function, and Physical Exercise – A Comprehensive Examination

The summer season is frequently synonymous with social barbecues, where a bottle or can of one’s preferred beer often takes center stage. The spectrum of available varieties is vast: from traditional light and dark ales to specialty brews infused with honey or buckwheat, alongside wheat-based, gluten-free, rice-derived, and differently filtered options. Beyond its gustatory and cultural appeal, however, this beverage warrants closer examination of its biochemical composition, potential health benefits, and possible risks—particularly in relation to weight-loss diets, blood glucose regulation, urinary system function, and its impact on physical performance during exercise.

View Details

Celebrating pasta: the role of pasta products in the nutrition of active athletes

Individuals engaged in regular physical activity, particularly athletes, should prioritize the intake of both rapidly digestible and complex carbohydrates, for which a wide array of pasta products serves as an excellent and widely accessible source. The extensive range of flours employed in their production—spanning conventional wheat-based options to alternative varieties such as buckwheat, corn, or rice—facilitates precise tailoring of pasta types to the specific demands of training intensity, recovery phases, or personal taste preferences. Furthermore, pasta represents a valuable substitute for traditional bakery items, offering not only a diversity of shapes and textures but also the capacity to assemble well-balanced meals that enhance both performance and the body’s regenerative processes.

View Details

Post-threshing wheat residues – husk-derived byproducts of milling operations

Residual materials generated during the mechanical separation of seed coats from wheat kernels comprise a composite mixture of glume fragments, pericarp membranes, and fine particulate matter originally enveloping the seeds. These fractions are obtained both in the preliminary abrasive processing of grains intended for wheat flour or groat production and in subsequent milling stages, where—due to their fiber content and potential contaminants—they are systematically removed as undesirable components that compromise the purity and refinement of the final milled product. Although the cereal processing industry categorizes them as low-value technological waste with limited commercial applicability, contemporary clinical nutrition science emphasizes their rich composition of dietary fiber, bioactive phenolic compounds, and trace minerals, positioning them as a valuable nutritional adjunct in the prevention and adjunctive management of diverse pathological conditions, including metabolic disorders and gastrointestinal diseases.

View Details

Wheat germ oil – characteristics and applications in skincare and natural cosmetology

Amid the growing interest in natural skincare ingredients, the market is flooded with new plant-based oils touted for their exceptional properties, often accompanied by premium pricing and promises of transformative results. However, not all live up to consumer expectations. A notable exception is wheat germ oil—a product with well-documented health benefits and a rich nutritional profile. Continue reading to explore the details of this unique raw material and its potential applications in cosmetology and dermatological care

View Details

Spelt flour – a heritage product derived from the most ancient wheat variety with distinctive nutritional benefits

Spelt, recognized as the oldest and most primitive form of wheat, has been experiencing a surge in popularity among organic farmers in recent years. Its grains are distinguished by a characteristic rounded shape and a glassy, subtly milled texture, which sets them apart visually from modern cereal varieties. This plant demonstrates remarkable resilience to adverse environmental conditions, including varied climatic patterns and diverse soil types, making its cultivation relatively undemanding and accessible even to less experienced growers. Spelt is available in both spring and winter varieties, allowing for flexible adaptation of the growing cycle to local conditions. The production of spelt flour involves the precise grinding of grains into a fine powder or arises as a byproduct during the manufacture of high-quality spelt grits. Owing to the more intricate and time-consuming processing technology compared to conventional wheat flours, the final product commands a higher price point, reflecting its exceptional quality and nutritional value

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code