TABLE 2.
Macronutrient composition of whole grains1
| Grain | Energy | Total carbohydrate | Protein | Total fat | Total dietary fiber |
| kJ /100 g | g/100 g | ||||
| Wheat, soft white | 1421 | 75.4 | 10.7 | 1.99 | 12.7 |
| Oat | 1626 | 66.3 | 16.89 | 6.90 | 10.6 |
| Barley, hulled | 1480 | 73.5 | 12.48 | 2.3 | 17.3 |
| Rice, brown, long-grain | 1547 | 77.2 | 7.9 | 2.9 | 3.5 |
| Corn, yellow | 1526 | 74.3 | 9.4 | 4.7 | 7.3 |
| Rye | 1413 | 75.9 | 10.3 | 1.6 | 15.1 |
| Millets | 1580 | 72.8 | 11.0 | 4.2 | 8.5 |
| Sorghum | 1413 | 74.6 | 11.3 | 3.3 | 6.3 |
| Teff | 1534 | 73.1 | 13.3 | 2.4 | 8.0 |
| Triticale | 1404 | 72.1 | 13.0 | 2.1 | Not available |
1
Data are from (4).