Item No. |
Commodity and description |
Calories |
Protein |
Fat |
Notes |
|
(No. per 100 gm.) |
(Percent) |
Extraction rate |
Can apply to other extraction rates |
|||
Percent |
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CEREALS |
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|
WHEAT, MEDIUM1 (or unspecified) |
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1 |
Whole meal or flour |
334 |
12.2 |
2.3 |
100 |
94 to 100 |
2 |
Flour, medium extraction |
350 |
11.7 |
1.5 |
85 |
80 to 93 |
3 |
Flour, white, low extraction |
364 |
10.9 |
1.1 |
72 |
Less than 80 |
|
WHEAT, HARD1 |
|||||
4 |
Whole meal or flour |
332 |
13.8 |
2.0 |
100 |
94 to 100 |
5 |
Flour, medium extraction |
350 |
13.4 |
1.4 |
85 |
80 to 93 |
6 |
Flour, white, low extraction |
364 |
12.7 |
1.1 |
72 |
Less than 80 |
|
WHEAT, SOFT1 |
|||||
7 |
Whole meal or flour |
333 |
10.5 |
1.9 |
100 |
94 to 100 |
8 |
Flour, medium extraction |
349 |
9.8 |
1.3 |
85 |
80 to 93 |
9 |
Flour, white, low extraction |
365 |
8.6 |
1.1 |
72 |
Less than 80 |
|
RICE |
|||||
10 |
Husked or brown (only hulls removed) |
357 |
7.5 |
1.8 |
79 |
75 to 80 |
11 |
Home-pounded, undermilled, parboiled |
359 |
7.1 |
1.1 |
72 |
70 to 74 |
12 |
Milled, white |
360 |
6.7 |
0.7 |
67 |
Less than 70 |
|
RYE |
|||||
13 |
Whole meal, dark flour |
319 |
11 |
1.9 |
100 |
94 to 100 |
14 |
Flour, medium extraction |
341 |
9 |
1.8 |
85 |
80 to 93 |
15 |
Flour, light, low extraction |
349 |
7 |
1.2 |
70 |
Less than 80 |
|
BARLEY |
|||||
16 |
Whole seed, except hulls, and groats |
332 |
11 |
1.8 |
²65 |
60 to 70 |
17 |
Pearled, light or dark |
346 |
9 |
1.4 |
³55 |
Less than 60 |
|
OATS |
|||||
18 |
Oatmeal, rolled oats |
385 |
13 |
7.5 |
45 |
40 to 50 |
|
MAIZE (Corn) |
|||||
19 |
Grain or whole meal |
356 |
9.5 |
4.3 |
100 |
97 to 100 |
20 |
Meal, coarse, bolted |
360 |
9.3 |
4 |
93 |
90 to 96 |
21 |
Meal, fine, bolted and degerminated |
363 |
8.4 |
1.2 |
85 |
Less than 90 |
|
BUCKWHEAT |
|||||
22 |
Hulled, groats, dark flour |
330 |
11 |
2 |
(90) |
85 to 100 |
23 |
Light flour |
344 |
6.4 |
1.2 |
(60) |
Less than 85 |
|
QUINOA (Chenopodium quinoa) |
|||||
24 |
Whole seeds |
342 |
12 |
5 |
100 |
90 to 100 |
25 |
Flour |
341 |
11 |
4 |
(85) |
Less than 90 |
26 |
SORGHUM (Sorghum vulgare) |
343 |
10.1 |
3.3 |
90 |
All rates |
|
MILLET |
|||||
27 |
Ragi (Eleusine coracana) |
332 |
6.5 |
1.7 |
90 |
All rates |
28 |
Foxtail (Setaria italica) |
343 |
9.8 |
3 |
90 |
All rates |
29 |
Proso (Panicum miliaceum) |
338 |
11.8 |
2.4 |
90 |
All rates |
30 |
Pearl or bajra (Pennisetum glaucum) |
348 |
11.7 |
4.7 |
90 |
All rates |
31 |
Unspecified millets |
340 |
9.7 |
3 |
90 |
All rates |
32 |
HOMINY, SAMP, MAIZE GRITS |
361 |
8.4 |
0.7 |
52 |
All rates |
33 |
MACARONI, SPAGHETTI, WHEAT PASTES |
367 |
11 |
1.1 |
(69) |
All rates |
|
FARINA, SEMOLINA |
Calculate composition from wheat flour, Item No. 3. 6. or 9. |
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|
MIXED GRAINS, MESLIN |
Calculate from specific components, each country. |
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|
SPELT |
Calculate from wheat, according to extraction used. |
¹ Medium wheat in this table is considered to have between 13.4% and 15.0% protein (as N × 5.83) on the water-free basis; soft wheat is considered to have less than 13.4% and hard wheat more than 15.0% on the same basis
² That is, 65% of common varieties. Of the naked or hull-less varieties, the corresponding extraction is 100% and the figures can apply to any extraction over 90%.
3 That is, 55% of common varieties. Of the naked or hull-less varieties, the corresponding extraction is 85% and the figures can apply to any extraction under 90%.