Nutrition Facts
Serving Size: 1 cup (192 grams)
Amount Per Serving
Calories: 656
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 2%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carboydrates 146g 48%
Dietary Fiber 23g ~
Sugars 1g ~
Protein 22g 43%
Vitamin A 0% Vitamin C 0%
Iron 48% Calcium 6%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Showing posts with label Information on Wheat. Show all posts
Showing posts with label Information on Wheat. Show all posts
Thursday, January 24, 2008
Nutrition Facts of Wheat, Hard White
Nutrition Facts
Serving Size: 1 cup (192 grams)
Amount Per Serving
Calories: 627
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 2%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carboydrates 137g 45%
Dietary Fiber 23g ~
Sugars 1g ~
Protein 24g 48%
Vitamin A 0% Vitamin C 0%
Iron 34% Calcium 5%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Serving Size: 1 cup (192 grams)
Amount Per Serving
Calories: 627
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 2%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carboydrates 137g 45%
Dietary Fiber 23g ~
Sugars 1g ~
Protein 24g 48%
Vitamin A 0% Vitamin C 0%
Iron 34% Calcium 5%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
What Can I Make With One Can of Wheat?
What Can I do With 1 can of Wheat?!
One #10 Can of Wheat or 5.8 lbs = $2.00 from Home Storage Center (Cannery)
Uses with Wheat Berries
~12 cups of raw wheat berries in one can
1 cup uncooked berries = 3 cups cooked wheat berries
36 Cups of Cooked Wheat Berries Yields
one of the following:
18 Soups
18 Salads
18 Breakfasts
Uses with Whole Wheat Flour
~19 ½ cups of wheat flour in one can
19 ½ Cups of Wheat Flour Yields one of the following:
6 loaves of whole wheat bread
6 batches of pizza dough
108 wheat muffins
108 wheat pancakes
Uses with Gluten
~19 ½ cups of wheat flour = 6 cups of raw gluten
~6 cups of raw gluten = 13 ½ cups cooked ground gluten
6 Cups of Raw Gluten Yields one of the following:
750 gluten cubes
225 meatballs
30 steak slices (4 x ½ inch)
One #10 Can of Wheat or 5.8 lbs = $2.00 from Home Storage Center (Cannery)
Uses with Wheat Berries
~12 cups of raw wheat berries in one can
1 cup uncooked berries = 3 cups cooked wheat berries
36 Cups of Cooked Wheat Berries Yields
one of the following:
18 Soups
18 Salads
18 Breakfasts
Uses with Whole Wheat Flour
~19 ½ cups of wheat flour in one can
19 ½ Cups of Wheat Flour Yields one of the following:
6 loaves of whole wheat bread
6 batches of pizza dough
108 wheat muffins
108 wheat pancakes
Uses with Gluten
~19 ½ cups of wheat flour = 6 cups of raw gluten
~6 cups of raw gluten = 13 ½ cups cooked ground gluten
6 Cups of Raw Gluten Yields one of the following:
750 gluten cubes
225 meatballs
30 steak slices (4 x ½ inch)
Whole Grain Wheat- 3 layers
Whole Grain Flour
The seed bearing fruits of grains, called kernels, are made up of three layers. Moving from the outside in, they are the bran, the germ, and the endosperm. In making refined (white) flours, grains are milled to remove the bran and germ, destroying up to 80 per cent of a grain's nutrients and much of its taste in the process. Even "enriched' white flour is a poor substitute for whole grain flour, because enrichment typically replaces few of the lost nutrients, and none of the lost flavor.
Here's what you get with whole grain flours:
The Bran—most important for its B vitamins and fiber, but also adds "body", texture, and even some flavor.
The Germ — prized for its minerals, B vitamins, protein, vitamin E, and oils. The oils found in the germ are a key element in whole grain flour's flavor.
The Endosperm — consists mostly of starch, with some protein and other nutrients.
The seed bearing fruits of grains, called kernels, are made up of three layers. Moving from the outside in, they are the bran, the germ, and the endosperm. In making refined (white) flours, grains are milled to remove the bran and germ, destroying up to 80 per cent of a grain's nutrients and much of its taste in the process. Even "enriched' white flour is a poor substitute for whole grain flour, because enrichment typically replaces few of the lost nutrients, and none of the lost flavor.
Here's what you get with whole grain flours:
The Bran—most important for its B vitamins and fiber, but also adds "body", texture, and even some flavor.
The Germ — prized for its minerals, B vitamins, protein, vitamin E, and oils. The oils found in the germ are a key element in whole grain flour's flavor.
The Endosperm — consists mostly of starch, with some protein and other nutrients.
Different Types of Wheat
Wheat Berries
Are the hulled whole grain wheat kernels that still have the bran and germ. Cooked wheat berries can be used like rice in salads and side dishes. It provides B vitamins, vitamin E, and complex carbs. By combining wheat with legumes and or dairy makes this a complete protein. The most common type of wheat berries are found in breads and baked goods.
Cracked Wheat
Is whole wheat kernels that have been dried and cracked by coarse milling, it contains the same nutritional value as Bulgar. Keep in mind this grain has not been precooked and should not be cooked like Bulgar. It's mainly used in cereals, casseroles, and soups and in meatloaf as an extender or filler.
Wheat Bulgar
Is whole wheat that has been cooked, dried and then broken into coarse fragments. It's different than cracked wheat because it is precooked, it provides phosphorus and potassium and iron and B1 and B2 vitamins. Because it's precooked, it needs to be handled and cooked differently than cracked wheat.
A good way to start using grains is in soups and casseroles, just a little at a time until you are more comfortable with using them. Grains are a natural food from the earth and when combined with beans (such as brown rice and beans) make a compete protein.
Are the hulled whole grain wheat kernels that still have the bran and germ. Cooked wheat berries can be used like rice in salads and side dishes. It provides B vitamins, vitamin E, and complex carbs. By combining wheat with legumes and or dairy makes this a complete protein. The most common type of wheat berries are found in breads and baked goods.
Cracked Wheat
Is whole wheat kernels that have been dried and cracked by coarse milling, it contains the same nutritional value as Bulgar. Keep in mind this grain has not been precooked and should not be cooked like Bulgar. It's mainly used in cereals, casseroles, and soups and in meatloaf as an extender or filler.
Wheat Bulgar
Is whole wheat that has been cooked, dried and then broken into coarse fragments. It's different than cracked wheat because it is precooked, it provides phosphorus and potassium and iron and B1 and B2 vitamins. Because it's precooked, it needs to be handled and cooked differently than cracked wheat.
A good way to start using grains is in soups and casseroles, just a little at a time until you are more comfortable with using them. Grains are a natural food from the earth and when combined with beans (such as brown rice and beans) make a compete protein.
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