crude Wheat germ

Discussion

crude Wheat germ Food Facts

Wheat germ, crude food facts

USDA SR27 Database Food #20078 category pasta-grains Food Products
Measurement
measure spectrum
Amount: 1 cup = 115 grams
of WHEAT GERM,CRUDE
Current Multiple = 1
20078
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
414 kcal
 
1732 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
59.57 g
 
11.18 g
 
26.62 g
 
15.2 g
 
12.79 g
 
4.84 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
1.495 mg
 
0 mcg
 
2.164 mg
 
0.574 mg
 
7.835 mg
 
2.596 mg
 
323 mcg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
45 mg
 
0.915 mg
 
7.2 mg
 
275 mg
 
15.296 mg
 
968 mg
 
91.1 mcg
 
1026 mg
 
14 mg
 
14.13 mg
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
11.18 g
 
Fat Calories = 93.5 kcals = 23% of total
0.831 g
nmb/Ω6   0.14:1
6.08 g
Ω6/Ω3   7.32:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
26.62 g
 
Protein Calories = 99 kcals = 24% of total
Nine Indispensable Amino Acids
0.739 g
 
1.807 g
 
0.974 g
 
1.688 g
 
1.113 g
 
0.365 g
 
1.378 g
 
End of Nine
 
 
0.524 g
 
0.527 g
 
0.81 g
 
1.067 g
 
FFF-logo
Proteins are:
Footnotes:

This food, briefly described as WHEAT GERM,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 Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6 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. Thiamin aka Vitamin B-1 Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Folate, total is a coenzyme in the metabolism of nucleic and amino acids. Folate prevents megaloblastic anemia. Folate, food Folate, DFE Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine