Table 4.

Nutrient composition of selected whole and refined grains per 100 g.

	Wheat floura			Cornmealb		Rice, cookedc		Barley, rawd
	White, enriched	Whole wheat	White-Wheat	Refined	Whole	White, long-grain, enriched	Brown, long-grain	Pearled	Hulled
Energy (kcal)	364	339	339	366	362	130	111	352	354
Carbohydrate (g)	76	73	73	77	77	28	23	78	74
Fiber (g)	3	12	12	4	7	<1	2	16	17
Protein (g)	10	14	14	9	8	3	3	10	13
Niacin (mg)	6	6	6	5	4	1	2	5	5
Folate (μg)	183	44	44	233	25	58	4	23	19
Magnesium (mg)	22	138	138	40	127	12	43	79	133
Potassium (mg)	107	405	405	162	287	35	43	280	452
Selenium (μg)	34	71	71	8	16	8	10	38	38
Calcium (mg)	15	34	34	5	6	10	10	29	33
Iron (mg)	5	4	4	4	3	1	<1	3	4

Source: U.S. Department of Agriculture, Agricultural Research Service, 1997.

^aWhite flour is refined and enriched; whole wheat flour retains the bran and germ from hard red winter wheat; white-wheat flour uses the whole kernel of hard white winter wheat to obtain the texture of white flour and the nutrient composition of whole wheat flour.

^bRefined cornmeal is “degermed”; whole cornmeal retains all parts of the grain.

^cThe bran and germ have been removed from white rice, while brown rice retains these.

^dThe bran has been removed from pearled barley, while the hulled barley retains all parts of the grain.