Wheat flour, whole-grain: amino acid profile
as sold · USDA SR Legacy, FDC ID 168893 (Cereal Grains and Pasta)
How much protein and leucine does it contain?
Per 100 g, Wheat flour, whole-grain provides 13.2 g protein and 0.90 g leucine. Use the listed preparation when comparing portions.
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The first column of amounts is per 100 g of food; the second compares the composition of the protein itself.
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.90 | 6.8 |
| Isoleucine Essential (BCAA) | 0.44 | 3.4 |
| Valine Essential (BCAA) | 0.56 | 4.3 |
| Lysine Essential | 0.36 | 2.7 |
| Threonine Essential | 0.37 | 2.8 |
| Phenylalanine Essential | 0.68 | 5.2 |
| Methionine Essential | 0.23 | 1.7 |
| Histidine Essential | 0.36 | 2.7 |
| Tryptophan Essential | 0.17 | 1.3 |
| Glutamic acid Non-essential | 4.33 | 32.8 |
| Aspartic acid Non-essential | 0.72 | 5.5 |
| Proline Non-essential | 2.08 | 15.7 |
| Alanine Non-essential | 0.49 | 3.7 |
| Serine Non-essential | 0.62 | 4.7 |
| Tyrosine Non-essential | 0.28 | 2.1 |
| Arginine Non-essential | 0.65 | 4.9 |
| Cysteine Non-essential | 0.28 | 2.1 |
| Glycine Non-essential | 0.57 | 4.3 |
What do these numbers mean? Read the guide →
By Logan King and Dr Paul T Morgan, Senior Lecturer in Human Nutrition and Metabolism, Manchester Metropolitan University.
Amino acid score compares this food's scarcest essential amino acid with the WHO/FAO/UNU 2007 adult pattern; 100%+ means every essential amino acid is carried in good proportion. Data: USDA SR Legacy, FDC ID 168893 (Cereal Grains and Pasta). Educational reference, not medical advice.