Table 2.
Nutritional values of cereals per 100 g.
(Source: Price and Welch9).
| Nutritional values/Crops | Rice | Maize | Wheat | Barley | Oat | Rye | Sorghum | Millet |
|---|---|---|---|---|---|---|---|---|
| Water (g) | 13.9 | 12.2 | 14 | 10.6 | 8.5 | 15 | 12 | 11 |
| Energy (kJ) | 1518 | 1517 | 1320 | 1535 | 1644 | 1268 | 1422 | 1468 |
| Energy (kcal) | 357 | 357 | 310 | 360 | 388 | 298 | 335 | 346 |
| Carbohydarte (g) | 81.3 | 77.2 | 63.9 | 83.6 | 69.4 | 65.9 | 69.9 | 68.1 |
| Protein (g) | 6.7 | 9.4 | 12.7 | 7.9 | 11.8 | 8.2 | 10.7 | 11.8 |
| Fat (g) | 2.8 | 3.3 | 2.2 | 1.7 | 9 | 2 | 3.3 | 4.8 |
| Dietary fiber (g) | 1.9 | 2.2 | 9 | 5.9 | 7 | 11.7 | 7.5 | 6.9 |
| Essential amino acid (g/100 g protein) | ||||||||
| Phenylalanine | 5.2 | 4.8 | 4.6 | 5.2 | 5.4 | 5 | 5.1 | 5.5 |
| Histidine | 2.5 | 2.9 | 2 | 2.1 | 2.4 | 2.4 | 2.1 | 2 |
| Isoleucine | 4.1 | 3.6 | 3 | 3.6 | 4.2 | 3.7 | 4.1 | 3.8 |
| Leucine | 8.6 | 12.4 | 6.3 | 6.6 | 7.5 | 6.4 | 14.2 | 10.9 |
| Lysine | 4.1 | 2.7 | 2.3 | 3.5 | 4.2 | 3.5 | 2.1 | 2.7 |
| Methionine | 2.4 | 1.9 | 1.2 | 2.2 | 2.3 | 1.6 | 1 | 2.5 |
| Threonine | 1 | 3.9 | 2.4 | 3.2 | 3.3 | 3.1 | 3.3 | 3.7 |
| Tryptophan | 1.4 | 0.5 | 2.4 | 1.5 | – | 0.8 | 1 | 1.3 |
| Valine | 5.8 | 4.9 | 3.6 | 5 | 5.8 | 4.9 | 5.4 | 5.5 |
| Fatty acid profiles (g/100 g food) | ||||||||
| Total fat | 2.8 | – | 1.2 | 1.7 | 9.2 | 2 | – | – |
| Saturated fatty acids | 0.74 | – | 0.16 | 0.29 | 1.61 | 0.27 | – | – |
| Cis-monounsaturated fatty acids | 0.66 | – | 0.13 | 0.14 | 3.34 | 0.21 | – | – |
| Polyunsaturated fatty acids: | ||||||||
| Total cis | 0.98 | – | 0.51 | 0.77 | 3.71 | 0.95 | – | – |
| n−6 (as 18:2) | 0.94 | – | 0.48 | 0.7 | 3.52 | 0.82 | – | – |
| n−3 | 0.04 | – | 0.03 | 0.07 | 0.19 | 0.13 | – | – |
| Nutrient | White | Brown | Wholemeal | |||||
|---|---|---|---|---|---|---|---|---|
| Typical Nutrient composition per 100 g of cereal bread | ||||||||
| Energy (kcal/kJ) | 219/931 | 207/882 | 217/922 | |||||
| Protein (g) | 7.9 | 7.9 | 9.4 | |||||
| Carbohydrate (g) | 46.1 | 42.1 | 42 | |||||
| Total sugars (g) | 3.4 | 3.4 | 2.8 | |||||
| Starch (g) | 42.7 | 38.7 | 39.3 | |||||
| Fat (g) | 1.6 | 2 | 2.5 | |||||
| Fibre (g) | 1.9 | 3.5 | 5 | |||||
| Thiamine (mg) | 0.24 | 0.22 | 0.25 | |||||
| Niacin equivalents (mg) | 3.6 | 4.9 | 6.1 | |||||
| Folate (μg) | 25 | 45 | 40 | |||||
| Iron (mg) | 1.6 | 2.2 | 2.4 | |||||
| Calcium (mg) | 177 | 186 | 106 | |||||