Wheat, soft 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 | 33% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 4.8 MG | 30% | |
| Pantothenic acid | 0.9 MG | 17% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 41 UG | 10% | |
| 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% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 27 MG | 2% | |
| Iron, Fe | 3.2 MG | 18% | |
| Magnesium, Mg | 126 MG | 30% | |
| Phosphorus, P | 493 MG | 39% | |
| Potassium, K | 397 MG | 8% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 2.6 MG | 24% | |
| Copper, Cu | 0.5 MG | 50% | |
| Manganese, Mn | 4.4 MG | 191% |
Nutrition Highlights
- Good source of protein with 10.4g per 100g.
- Very low in fat (1.6g per 100g).
- High in dietary fiber (12.5g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (30% DV).
- Good source of Phosphorus, P (39% DV).
- Good source of Zinc, Zn (24% DV).
About Wheat, soft red winter
Soft red winter wheat is a versatile grain known for its mild flavor and soft texture, making it a staple in many kitchens. This type of wheat is planted in the fall and harvested in late spring or early summer, thriving in cooler climates. It's particularly valued for its high carbohydrate content, providing a quick source of energy, while also offering a substantial amount of dietary fiber, which supports digestive health and helps maintain stable blood sugar levels. With a moderate protein content, it contributes to muscle maintenance and repair, though it is not as protein-rich as hard wheat varieties.
In cooking, soft red winter wheat is commonly used in baking, especially for products that benefit from a tender crumb, such as cakes, pastries, and cookies. Its lower protein content compared to hard wheat makes it ideal for recipes where a softer texture is desired. Beyond baking, it can be incorporated into breakfast cereals, porridge, or ground into flour for a variety of culinary applications. Its adaptability and nutritional profile make it a valuable addition to a balanced diet, offering both energy and essential nutrients.
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