Wheat, hard red winter
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.4 MG | 32% | |
| Riboflavin | 0.1 MG | 9% | |
| Niacin | 5.5 MG | 34% | |
| Pantothenic acid | 1.0 MG | 19% | |
| Vitamin B-6 | 0.3 MG | 18% | |
| Folate, total | 38 UG | 10% | |
| Choline, total | 31.2 MG | 6% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 1.0 MG | 7% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 1.9 UG | 2% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 29 MG | 2% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 126 MG | 30% | |
| Phosphorus, P | 288 MG | 23% | |
| Potassium, K | 363 MG | 8% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 2.7 MG | 24% | |
| Copper, Cu | 0.4 MG | 48% | |
| Manganese, Mn | 4.0 MG | 173% | |
| Selenium, Se | 70.7 UG | 129% |
Nutrition Highlights
- Good source of protein with 12.6g per 100g.
- Very low in fat (1.5g per 100g).
- High in dietary fiber (12.2g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (30% DV).
- Good source of Phosphorus, P (23% DV).
- Good source of Zinc, Zn (24% DV).
About Wheat, hard red winter
This grain is a type of wheat known for its hard, reddish kernels and high protein content, making it a staple in bread and pasta production. It's a rich source of complex carbohydrates, which provide sustained energy, and its high fiber content supports digestive health and helps maintain stable blood sugar levels. The protein in this wheat is of good quality, containing essential amino acids that contribute to muscle repair and overall body function. It also contains important micronutrients like iron, magnesium, and B vitamins, which play roles in energy metabolism and red blood cell production.
Commonly used in whole grain form or as flour, this wheat is the foundation of many hearty breads, rolls, and artisanal baked goods due to its strong gluten structure. It's also a key ingredient in whole wheat pasta, offering a nutty flavor and dense texture. In home cooking, it can be cracked and used in pilafs or salads, or ground into flour for homemade bread and baked treats. For those seeking a nutritious, filling option in their diet, incorporating this grain in its whole form maximizes its fiber and nutrient benefits.
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