crude Wheat bran

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crude Wheat bran Food Facts

Wheat bran, crude food facts

USDA SR27 Database Food #20077 category pasta-grains Food Products
Measurement
measure spectrum
Amount: 1 cup = 58 grams
of WHEAT BRAN,CRUDE
Current Multiple = 1
20077
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
125 kcal
 
524 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
37.42 g
 
2.47 g
 
9.02 g
 
24.8 g
 
5.74 g
 
3.36 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.756 mg
 
0 mcg
 
0 mg
 
0.86 mg
 
0.303 mg
 
0.335 mg
 
7.875 mg
 
1.265 mg
 
46 mcg
 
43.2 mg
 
1.1 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
42 mg
 
0.579 mg
 
6.13 mg
 
354 mg
 
6.67 mg
 
588 mg
 
45 mcg
 
686 mg
 
1 mg
 
4.22 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.24 g
 
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.47 g
 
Fat Calories = 13.4 kcals = 11% of total
0.097 g
nmb/Ω6   0.08:1
1.183 g
Ω6/Ω3   12.2:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
9.02 g
 
Protein Calories = 21.7 kcals = 17% of total
Nine Indispensable Amino Acids
0.249 g
 
0.538 g
 
0.282 g
 
0.348 g
 
0.29 g
 
0.164 g
 
0.421 g
 
End of Nine
 
 
0.136 g
 
0.215 g
 
0.253 g
 
0.345 g
 
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Proteins are:
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
0 mcg
 
0 mcg
 
Vitamin A - IU
5 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as WHEAT BRAN,CRUDE, supplies an extra generous amount of the following vitamins, minerals and nutrients:


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels. Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Arginine Alanine Glutamic acid Glycine Proline