Updated April 2000

Proximate Composition of Selected Cereals, Flours, or Grains

Cereal	Water (g)	Food Energy kcal	Protein g (N x 5.85)	Total lipid (fat) g	Carbohydrate, total g	Crude fiber g	Ash g
Amaranth	9.84	374	14.45	6.51	66.17	3.77	3.04
Arrowroot flour	11.37	357	0.30	0.10	88.15		0.08
Barley	9.44	354	12.48	2.30	73.48	2.85	2.29
Barley, pearled, raw	10.09	352	9.91	1.16	77.72	0.74	1.11
Barley, pearled cooked	68.80	123	2.26	0.44	28.22	0.23	0.27
Buckwheat	9.75	343	13.25	3.40	71.50		2.10
Buckwheat groats roasted, dry	8.41	346	11.73	2.71	74.95	1.76	2.20
Buckwheat groats, roasted,cooked	75.63	92	3.38	0.62	19.94	0.52	0.43
Buckwheat flour, whole-groat	11.15	335	12.62	3.10	70.59		2.54
Bulgur, dry	9.0	342	12.29	1.33	75.87	1.78	1.51
Bulgur, cooked	77.76	83	3.08	0.24	18.58	0.35	0.34
Corn Zea mays mays L	10.37	365	9.42	4.74	74.26	2.90	1.20
Corn Bran Crude	4.71	224	8.36	0.92	85.64		0.36
Corn flour, whole-grain	10.91	361	6.93	3.86	76.85		1.45
Corn flour, Mbr>masa	9.03	365	9.34	3.78	76.27	1.66	1.57
Corn grits, dry	10.0	371	8.8	1.2	79.6	0.5	0.4
Corn Grits, cooked	85.3	60	1.4	0.2	13.0	0.1	0.1
Cornmeal, whole-grain	10.26	362	8.12	3.59	76.89	1.84	1.13
Cornmeal, degermed	11.59	366	8.48	1.65	77.68	0.62	0.60
Cornmeal, self-rising bolted	12.59	334	8.28	3.40	70.28	1.07	5.45
Cornmeal, self-rising,bolted, with wheat flour added	10.33	348	8.41	2.85	73.43	0.77	4.98
Cornmeal, self-rising, degermed	10.17	355	8.41	1.72	74.79	0.53	4.91
Cornstarch	8.32	381	0.26	0.05	91.27		0.09
Couscous, dry	8.56	3.76	12.76	0.64	77.43	0.58	0.62
Couscous, cooked	72.57	112	3.79	0.16	23.22	0.14	0.26
Farina, dry	10.5	369	10.6	0.5	78.0	0.2	0.4
Farina, cooked	87.9	50	1.4	0.1	10.6	0.0	0.1
Hominy, canned	82.53	72	1.48	0.88	14.26	0.45	0.86
Millet, raw	8.67	378	11.02	4.22	72.85	1.03	3.25
Millet, cooked	71.41	119	3.51	1.00	23.67	0.36	0.41
Oats Avena sativa L	8.22	389	16.89	6.90	66.27		1.72
Oat bran, raw	6.55	246	17.30	7.03	66.22	2.17	2.89
Oat bran,	84.00	40	3.21	0.86	11.44	0.37	0.49
Oats, rolled or oatmeal, dry	8.8	384	16.0	6.3	67.0	1.1	1.9
Oats, rolled or otameal, cooked	85.3	62	2.6	1.0	10.8	0.2	0.3
Quinoa chenopodium quinoa Wild	9.30	374	13.10	5.80	68.90		2.90
Rice, brown, long-grain, raw Oryza sativa L	10.37	370	7.94	2.92	77.24	1.32	1.53
Rice, brown, long-grain cooked	73.09	111	2.58	0.90	22.96	0.34	0.46
Rice, brown, medium-grain, raw	12.37	362	7.50	2.68	76.17	0.95	1.27
Rice, brown, medium- grain, cooked	72.96	112	2.32	0.83	23.51	0.29	0.39
Rice, white, long- grain, regular, raw	11.62	365	7.13	0.66	79.95	0.30	0.64
Rice, white, long- grain, regular, cooked	68.72	129	2.69	0.28	27.90	0.10	0.41
Rice, white, long- grain, parbioiled, dry	10.16	371	6.79	0.56	81.72	0.37	0.77
Rice, white, long- grain, parboiled, cooked	72.49	114	2.29	0.27	24.73	0.17	0.22
Rice, white, long- grain, precooked or instant, dry	8.14	379	7.66	0.29	83.59	0.39	0.33
Rice, white, long- grain, precooked or instant, prepared	76.44	98	2.06	0.16	21.27	0.10	0.07
Rice, white, medium-grain,raw	12.89	360	6.61	0.58	79.34	0.26	0.58
Rice, white, medium- grain, cooked	68.61	130	2.38	0.21	28.59	0.09	0.21
Rice, white, short- grain, raw	13.29	358	6.50	0.52	79.15	0.28	0.54
Rice, white, short- grain, cooked	68.53	130	2.36	0.19	28.73	0.10	0.20
Rice, white, glutinous, raw	10.46	370	6.81	0.55	81.68	0.17	0.49
Rice, white, glutinous, cooked	76.63	97	2.02	0.19	21.09	0.07	0.07
Rice bran, crude	6.13	316	13.35	20.85	49.69		9.98
Rice flour, brown	11.97	363	7.23	2.78	76.48	1.29	1.54
Rice flour, white	11.89	366	5.95	1.42	80.13		0.61
Rye Secale cereale L	10.95	335	14.76	2.50	69.76	1.50	2.02
Rye flour, dark	11.07	324	14.03	2.69	68.74		3.47
Rye flour, medium	9.85	354	9.39	1.77	77.49		1.50
Rye flour, light	8.78	367	8.39	1.36	80.23		1.24
Semolina	12.67	360	12.68	1.05	72.83		0.77
Sorghum	9.20	339	11.30	3.30	74.63	2.40	1.57
Tapioca, pearl, dry	10.99	341	0.19	0.02	88.69		0.11
Triticale X Triticosecale rimpaul Wittm	10.51	336	13.05	2.09	72.13	2.60	2.23
Triticale flour, whole-grain	10.01	338	13.18	1.81	73.14	1.50	1.85
Wheat, hard red spring Triticum aestivum L.	12.76	329	15.40	1.92	68.03	2.28	1.89
Wheat, hard red winter Triticum aestivum L.	13.10	327	12.61	1.54	71.18	2.29	1.57
Wheat, soft red winter Triticum aestivum L.	12.17	331	10.35	1.56	74.24	1.72	1.68
Wheat, hard white Triticum aestivum L.	9.57	342	11.31	1.71	75.90		1.52
Wheat, soft white Triticum aestivum L.	10.42	340	10.69	1.99	75.36		1.54
Wheat, durum Triticum durum Desf.	10.94	339	13.68	2.47	71.13		1.78
Wheat bran, crude	9.89	216	15.55	4.25	64.51	7.19	5.79
Wheat germ, crude	11.12	360	23.15	9.72	51.80	2.82	4.21
Wheat germ, toasted	5.6	382	29.1	10.7	49.6	2.3	5.0
Wheat flour, whole-grain	10.27	339	13.70	1.87	72.57	2.10	1.60
Wheat flour, white, all-purpose	11.92	364	10.33	0.98	76.31	0.25	0.47
wheat flour, white, bread	13.36	361	11.98	1.66	72.53		0.47
Wheat flour, white,cake	12.51	362	8.20	0.86	78.03		0.39
Wheat flour, white, self-rising	10.59	354	9.89	0.97	74.22	0.23	4.33
Wheat flour, white, tortilla mix	10.08	405	9.66	10.63	67.14	0.18	2.49
Wheat, sprouted	47.75	198	7.49	1.27	42.53		0.96
Wild Rice, raw>br>Zizania spp.	7.76	357	14.73	1.08	74.90	1.44	1.53
Wild rice, cooked	73.93	101	3.99	0.34	21.34	0.33	0.40

Background of the Source

Modified From Drake, D.L., S.E. Gebhardt, R.H. Matthews. 1989October. Composition of Foods: Cereal Grains and Pasta. United States Department of Agriculture. Human Nutrition Information Servvice. Agriculture Handbook Number 8-20

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Updated: Wednesday, October 24, 2007.

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