Flour, millet, whole or crushed grains Nutrition Label

Flour, millet, whole or crushed grains Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 357kcal (1,494 kj)
12%
Carbohydrates 68.80g
17%
Sugars 0.60g
Starch 68.20g
Sucrose 0.10g
Maltose 0.00g
Fructose 0.20g
Galactose -
Glucose 0.30g
Protein 11.25g
5%
Fat 2.90g
4%
Fatty acids, total polyunsaturated 1.30g
Fatty acids, total monounsaturated cis 0.60g
Fatty acids, total saturated 0.60g
Cholesterol (gc) 0.00mg
Sterols 67.70mg
Iron 4.80mg
60%
Vitamin d 0.00ug
0%
Calcium 9.00mg
1%
Chromium 3.00ug
9%
Sodium 3.00mg
0%
Iodine 5.00ug
3%
Copper 0.49mg
0%
Salt 7.64mg
0%
Selenium 2.00ug
4%
Vitamin e alphatocopherol 0.06mg
0%
Zinc 3.40mg
31%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 0.00ug
0%
Thiamin (vitamin b1) 0.26mg
22%
Riboflavine (vitamin b2) 0.14mg
11%
Vitamin b6 pyridoxine (hydrochloride) 0.75mg
58%
Manganese 0.70mg
30%
Magnesium 103.00mg
26%
Potassium 220.00mg
7%
Fluoride (fluerine) 0.03mg
1%
Phosphorus 240.00mg
34%
Vitamin k 0.90ug
1%
Fibre, total 3.20g
1%
Fibre, dietary 3.20g
13%
Niacin equivalents, total 3.59mg
22%
Molybdenum 0.01mg
0%
Folate 24.00ug
6%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 14.00g
1%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Flour, millet, whole or crushed grains

What is FLOUR, MILLET, WHOLE OR CRUSHED GRAINS?

FLOUR, MILLET, WHOLE OR CRUSHED GRAINS refers to millet grains that have been ground into a fine, powdery texture. It is commonly used as a gluten-free alternative to wheat flour in baking and cooking.

FLOUR, MILLET, WHOLE OR CRUSHED GRAINS Health Risks

Millet is generally safe for consumption. However, individuals with a sensitivity or allergy to grains should be cautious. A potential risk associated with millet consumption could be the ingestion of pesticides or heavy metals from contaminated soil. Additionally, millet contains goitrogens, which could affect thyroid function in large quantities.

FLOUR, MILLET, WHOLE OR CRUSHED GRAINS Allergies

Millet flour may cause allergic reactions in individuals with millet allergies. It is important to be cautious and seek medical advice if you experience any allergic symptoms after consuming millet flour.

FLOUR, RYE, WHOLEGRAIN RYE FLOUR Allergies

Rye is a gluten-containing grain, so individuals with celiac disease, gluten sensitivity, or wheat allergies should avoid wholegrain rye flour to prevent adverse reactions.

FLOUR, MILLET, WHOLE OR CRUSHED GRAINS Allergies

Millet is generally considered to be a gluten-free grain, making it suitable for individuals with gluten allergies or intolerances. However, some people may still have sensitivities to millet due to its protein content. It's advisable for individuals with known sensitivities or allergies to grains to consult a healthcare professional before consuming millet or millet flour.

I have allergies to flour, millet, whole, or crushed grains. What are the alternatives?

If you have allergies to flour, millet, whole, or crushed grains, there are various alternatives available. You can consider using alternative flours such as almond flour, coconut flour, arrowroot flour, or gluten-free flour blends. Additionally, you can explore using alternative grains like quinoa, amaranth, buckwheat, or rice as substitutes for millet and whole or crushed grains.

Flour, millet, whole or crushed grains Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Flour, millet, whole or crushed grains

Fat 8%
Carbohydrates 79%
Protein 13%

Protein Amino Acids Profile

The ratio of amino acids in Flour, millet, whole or crushed grains. See full profile

Lysine 1%
Tryptophan 1%
Cystine 1%
Histidine 2%
Glycine 2%
Methionine 3%
Tyrosine 3%
Threonine 3%
Arginine 3%
Isoleucine 4%
Valine 5%
Phenylalanine 6%
Aspartic acid 6%
Serine 7%
Proline 8%
Alanine 11%
Leucine 13%
Glutamic acid 22%

Component Breakdown for Flour, millet, whole or crushed grains

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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