Table 4.
Nutritional compositions of different whole grain and refined grains, per 100 g *.
| Nutrient | Whole wheat flour | White, wheat flour, 75% extraction | Rye flour | Rye flour, 60% extraction | Brown rice (raw) | White rice (raw) | Barley (whole grain raw) | Pearl barley |
|---|---|---|---|---|---|---|---|---|
| Carbohydrates, g (% of energy) | 62 (75.6) | 71 (80.6) | 55 (71.4) | 73 (85) | 73.5 (82.4) | 78 (87) | 60.8 (72.8) | 67 (79) |
| Protein, g (% of energy) | 10 (12.2) | 12.6 (14.3) | 10 (13) | 8 (9.3) | 8.3 (9.3) | 7 (8) | 10.6 (12.7) | 9 (10.6) |
| Fat, g (% of energy) | 2 (5.5) | 1.1 (2.8) | 2 (5.8) | 1 (2.6) | 2.6 (6.6) | 1 (2.6) | 2.1 (5.7) | 2 (5.3) |
| Dietary fibre, g | 11 | 4 | 15 | 5 | 3 | 1.3 | 14.8 | 8.6 |
| Vitamin B1 (Thiamine), µg | 0.4 | 0.07 | 0.4 | 0.15 | 0.34 | 0.04 | 0.31 | 0.03 |
| Vitamin B2 (Riboflavin), µg | 0.35 | 0.04 | 0.2 | 0.07 | 0.03 | 0.03 | 0.10 | 0.03 |
| Vitamin B3 (Niacin), mg | 5.7 | 1 | 1.7 | 1 | 6.1 | 1 | 5.2 | 3 |
| Vitamin B6 (pyridoxine), µg | 0.35 | 0.12 | 0.22 | 0.23 | 0.25 | 0.12 | 0.56 | 0.25 |
| Vitamin B9 (Folate), µg | 37 | 22 | 78 | 28 | 49 | 20 | 50 | 20 |
| Iron, mg | 4 | 0.8 | 4 | 1.5 | 1.3 | 0.4 | 6.0 | 2 |
| Zinc, mg | 2.9 | 0.64 | 3 | 1.3 | 0.8 | 1.8 | 3.3 | 2 |
| Magnesium, mg | 124 | 20 | 20 | 92 | 51 | 157 | 13 | 44 |
| Sodium (salt), mg | 5 | 2 | 5 | 10 | 1 | 2 | 4 | 5 |
Modified from [103]. * Varies between products and countries.