Wheat
What it is
Wheat is a cereal grain used in many foods. The selected reference is dry hard red spring wheat grain, not refined flour, cooked wheat berries or bread.
What it does
The dry-grain reference supplies 15.4 g of protein, 12.2 g of fiber and 124 mg of magnesium per 100 g. These figures describe the grain before water is added during preparation.
Research context and ingredient forms
A dry grain, a refined flour and a loaf have different composition per 100 g. The grain profile also cannot establish the properties of an isolated wheat-derived fiber ingredient.
Using this information
Use a dry ingredient weight for this table and follow the intended cooking directions. For bread, use the finished product label or the full recipe with its final yield.
Considerations
Wheat is a major food allergen and a gluten-containing grain. Whole-grain status does not remove either concern.
Food sources and composition
| Nutrient | Amount and serving basis | Food and source |
|---|---|---|
| Energy | 329 kcal per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
| Protein | 15.4 g per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
| Total lipid (fat) | 1.92 g per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
| Carbohydrate, by difference | 68 g per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
| Fiber, total dietary | 12.2 g per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
| Magnesium, Mg | 124 mg per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
| Potassium, K | 340 mg per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
| Sodium, Na | 2 mg per 100 g edible portion | Wheat, hard red spring; Wheat, hard red spring SR Legacy April 2018; FDC published 2019-04-01 |
Scientific Research & References
- Wheat, hard red spring
2019 · USDA Agricultural Research Service
Limitations: Historical food/preparation-specific composition, not a current brand label or clinical-outcome estimate.
Source assessment recorded.
- USDA National Nutrient Database for Standard Reference, Legacy Release: Documentation
2018 · USDA Agricultural Research Service
Limitations: Historical dataset; values may be analytical, calculated, imputed, or assumed zero. Not clinical-outcome evidence.
Source assessment recorded.
- Questions and Answers on the Gluten-Free Food Labeling Final Rule
U.S. Food and Drug Administration
Limitations: Supports only the stated food identity or normal nutrient role; not proof of a food-specific treatment benefit.
Source assessment recorded.
- Food Allergies
U.S. Food and Drug Administration
Limitations: Used for major-allergen identification and label awareness; not an individual allergy diagnosis.
Source assessment recorded.
Related dictionary entries
Products containing it
No label-specific product relationship has been reviewed for this entry.