Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 188 kCal | 1684 kCal | 11.2% | 6% | 896 g |
| Proteins | 13.16 g | 76 g | 17.3% | 9.2% | 578 g |
| Carbohydrates | 28.58 g | 219 g | 13.1% | 7% | 766 g |
| Alimentary fiber | 5.3 g | 20 g | 26.5% | 14.1% | 377 g |
| Water | 50.88 g | 2273 g | 2.2% | 1.2% | 4467 g |
| Ash | 2.08 g | ~ | |||
| Vitamins | |||||
| beta Carotene | 0.003 mg | 5 mg | 0.1% | 0.1% | 166667 g |
| Lutein + Zeaxanthin | 104 μg | ~ | |||
| Vitamin B1, thiamine | 0.233 mg | 1.5 mg | 15.5% | 8.2% | 644 g |
| Vitamin B2, riboflavin | 0.079 mg | 1.8 mg | 4.4% | 2.3% | 2278 g |
| Vitamin B4, choline | 14.9 mg | 500 mg | 3% | 1.6% | 3356 g |
| Vitamin B6, pyridoxine | 0.193 mg | 2 mg | 9.7% | 5.2% | 1036 g |
| Vitamin E, alpha tocopherol, TE | 0.34 mg | 15 mg | 2.3% | 1.2% | 4412 g |
| Vitamin K, phylloquinone | 1.1 μg | 120 μg | 0.9% | 0.5% | 10909 g |
| Vitamin PP, NE | 2.33 mg | 20 mg | 11.7% | 6.2% | 858 g |
| Macronutrients | |||||
| Potassium, K | 198 mg | 2500 mg | 7.9% | 4.2% | 1263 g |
| Magnesium, Mg | 66 mg | 400 mg | 16.5% | 8.8% | 606 g |
| Sodium, Na | 474 mg | 1300 mg | 36.5% | 19.4% | 274 g |
| Sulfur, S | 131.6 mg | 1000 mg | 13.2% | 7% | 760 g |
| Phosphorus, P | 176 mg | 800 mg | 22% | 11.7% | 455 g |
| Trace Elements | |||||
| Iron, Fe | 1.89 mg | 18 mg | 10.5% | 5.6% | 952 g |
| Copper, Cu | 208 μg | 1000 μg | 20.8% | 11.1% | 481 g |
| Selenium, Se | 30 μg | 55 μg | 54.5% | 29% | 183 g |
| Zinc, Zn | 1.25 mg | 12 mg | 10.4% | 5.5% | 960 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 2.63 g | max 100 г |
The energy value is 188 kcal.
- cup = 240 g (451.2 kCal)
- tbsp = 15 g (28.2 kCal)
- 0,75 cup = 180 g (338.4 kCal)
Wheat germ bread rich in vitamins and minerals such as: vitamin B1 – 15,5%, vitamin PP – 11,7%, magnesium – 16,5%, phosphorus – 22%, copper – 20,8%, selenium – 54,5%
- Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
- Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
Tags: calorie content 188 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Bread from wheat germ, calories, nutrients, useful properties Bread from wheat germ