Magnesium (mg)

Zinc (mg)

30

3.0

103

1.3

0.6
0.7

0.1
0.2

21
40

2.1
2.8

34
86

0.5
1.1

0.7

0.1

0.3

18

1.0

32

0.8

6.3

0.4

0.1

32

2.7

96

2.0

54

6.2

0.4

0.2

41

4.1

251

3.1

19

32

1.5

0.7

0.1

55

4.0

144

3.2

0.7

25

5.2

0.3

0.1

12

3.0

120

1.4

14.6

n/a

74

2.9

0.4

0.1

35

2.6

153

2.7

4.5

0.9

n/a

n/a

n/a

n/a

154

8.5

169

4.2

Quinoad
1612
13.5
8.6
1.0
7.3
n/a
n/a
7.1
1.8
4
n/a
n/a
n/a
n/a
*Avalaible carbohydrate estimated by difference. Calculated as the difference between 100 and the weight in grams of [protein + fat + water + ash + alcohol + dietary fibre] per 100g.
n/a Not available

50

5.4

230

3.3

1453

0.1

0.2

0.03

0.1

84.5

0.0

0.9

n/a

Cornflour, from maize starcha

1529

0.4

0.1

89.2

0.8

0.3

0.6

0
0b

1527

5.7

1.4

0.3

0.43

0.5

80.7

0.5

1.0

0.1

1321

12.0

2.3

0.3

0.29

1.1

55

1.4

12.2

1498

10.8

1.2

0.2

0.11

0.5

73

0.0

3.8

1471

11.4

2.1

0.3

0.24

65.3

1492
1428

11.3
6.3

1.2
1.7

0.2
0.3

0.11
0.228

0.5
0.948

71.1b
75.41

0.9
b
0.5
1.2

1422

10.7

1.8

0.3

0.19

0.8

70.5

1444

10.5

1.6

0.3

0.2

0.8

64.4*

Buckwheat, whole-groatc

1402

12.6

3.1

0.7

0.9

0.9

1691

14.7

9.1

1.6

2.9

1511

7.9

3.3

0.6

1415

13.2

1.8

0.3

1591

12.8

4.4

0.7

Rye, wholemeal

Wheat, white, plain

Wheat, wholemeal, plaina

Wheat, white, high protein or bread making
Milletb
Semolina

Barley flour or meal

Oat, partially debranned

Sorghumc
Triticale, whole-grain
Teffd

35
15b

0.0

0.1

44

1.0

0.1

5.5

0.4

273
42

4.1
1.6

12

22

0.5

11

6.5

0.4

1.9

6.6

58.5*

n/a

n/a

n/a

Thiamin(mg)

Rice

0.0
0.1b

Niacin (mg)

Per 100g

Calcium (mg)

Arrowroota

Riboflavin (mg)

Folate (ug)

0.5

0.1

Sodium (mg)

34

Soulble fibre (g)d

1.5

Fibre (g)

2.1

20

Sugars (g)

1.1

123

Carbohydrate (g)

52

4.0

Polyunsaturated
fat (g)

0.2

Saturated fat (g)

0.6
0.3b

Fat (g)

4
7b

Protein (g)

0.5
1.4b

Energy (kJ)

Iron (mg)

Monounsaturated
fat (g)

2012 Nutrient Composition of Grain & Pseudo Grain Flour

0.5
0.1

0.1
0.0b

16

4.1

0.1

78b

1.6

0.4

1.3

17

1.9

11.3

1.6

47

3.8
8.5

n/a
n/a

2
21

0.0

3.2

n/a

0.8

10.1

n/a

60.6*

2.6

10.0

3.3

59.2*

0.8

0.9

1.4

70.9*

0.2

0.8
3.7

a. FSANZ. Nuttab 2010 Online Searchable Database, accessed 10/08/12 www.foodstandards.gov.au

b. New Zealand Food Composition Database. New Zealand FOODfiles 2010 Version 02 accessed 10/08/12 www.foodcomposition.co.nz/foodfiles
c. USDA. National Nutrient Database for Standard Reference, Release 23 (2010) accessed 10/08/12 www.nal.usda.gov/fnic/foodcomp/search/
d. Hager, A.-S., et al., Nutritional properties and ultra-structure of commmercial gluten free flours from different botanical sources compared to
wheat flours, Journal of Cereal Science (2012), http://dx.doi.org/10.1016/j.jcs.2012.06.005

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