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Nutritional Info: Millet flour
The USDA reference number for this food is: 20647
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
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Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
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Wonderful solutions.Id like to recommend checking out a lot around the idea of french fries. What exactly are you looking for though?
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Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]
Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]
Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.
In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].
Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].
Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].
In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].
A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]
Thanks for the pleasant read! Ok break time is over and back to my homework.
This does look promising. I'll keep conmig back for more.
I'm out of league here. Too much brain power on dipslay!
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Nutritional Data for Millet flour
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Millet and tofu stuffed eggplant ( Berenjena rellena de mijo y tofu) in a bowl ready to be served
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Calories
Calories | |||
| Serving Size: 1 cup (119g or 4.2 oz) | |||
| kcal* | kjoules* | RDI% | |
| Total Calories | 444 kcal | 1857 kJ | 22% |
| from Carbs | 347.7 kcal | 1454.85 kJ | |
| from Fat | 45.5 kcal | 190.45 kJ | |
| from Protein | 51.2 kcal | 214.1 kJ | |
| from Alcohol | 0 kcal | 0 kJ | |
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*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.
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| Nutritional Data by SkipThePie.org | |||
Vitamin Content
Vitamin Content | ||
| Serving Size: 1 cup (119g or 4.2 oz) | ||
| Amount | RDI% | |
| Vitamin A | ~ | |
| Vitamin B6 | 0.44268 mg | 22% |
| Vitamin B12 | ~ | |
| Vitamin B12, Added | ~ | |
| Vitamin C | 0 mg | 0% |
| Vitamin D | ~ | |
| Vitamin D2 | ~ | |
| Vitamin D3 | ~ | |
| Vitamin D (D2 + D3) | ~ | |
| Vitamin E (Alpha-tocopherol) | 0.1309 mg | 1% |
| Vitamin E, Added | ~ | |
| Vitamin K | 0.952 mcg | 1% |
| Thiamin | 0.49147 mg | 33% |
| Riboflavin | 0.08687 mg | 5% |
| Niacin | 7.1638 mg | 36% |
| Pantothenic Acid | 1.50773 mg | 15% |
| Folate | 49.98 mcg | 12% |
| Folate, Food | 49.98 mcg | 12% |
| Folate, DFE | 49.98 mcg DFE | 12% |
| Choline | ~ | |
| Betaine | ~ | |
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*Daily Value not established for starred items.
~Data not available for tilde (~) items. | ||
| Vitamin Data by SkipThePie.org | ||
The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 119g (4.2 oz) of Millet flour contains.
+of+Millet flour&chts=414141,12.5 "Vitamin RDI for 119 grams of Millet flour")
Mineral Content
Mineral Content | ||
| Serving Size: 1 cup (119g or 4.2 oz) | ||
| Amount | RDI% | |
| Calcium | 16.66 mg | 2% |
| Iron | 4.6886 mg | 26% |
| Magnesium | 141.61 mg | 35% |
| Phosphorus | 339.15 mg | 34% |
| Potassium | 266.56 mg | 6% |
| Sodium | 4.76 mg | 0% |
| Zinc | 3.1297 mg | 21% |
| Copper | 0.63665 mg | 32% |
| Manganese | 1.19238 mg | 60% |
| Selenium | 38.913 mcg | 56% |
| Fluoride | ~ | |
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*Daily Value not established for starred items.
~Data not available for tilde (~) items. | ||
| Mineral Data by SkipThePie.org | ||
The chart below shows how much of the recommended daily intake (RDI) of each mineral that 119g (4.2 oz) of Millet flour contains.
+of+Millet flour&chts=414141,12.5 "Mineral RDI for 119 grams of Millet flour")
Protein and Amino Acids
Protein & Aminos | ||
| Serving Size: 1 cup (119g or 4.2 oz) | ||
| Amount | RDI%* | |
| Protein | 12.7925g | 26% |
Essential Aminos | ||
| Histidine | 0.30583 g | 44% |
| Isoleucine | 0.56287 g | 40% |
| Leucine | 1.82903 g | 67% |
| Lysine | 0.17136 g | 8% |
| Methionine | 0.37961 g | |
| Phenylalanine | 0.80325 g | |
| Threonine | 0.42126 g | 40% |
| Tryptophan | 0.2023 g | 72% |
| Valine | 0.69496 g | 38% |
Non-essential Aminos | ||
| Arginine | 0.4403 g | |
| Alanine | 1.52558 g | |
| Aspartate | 0.8449 g | |
| Cystine | 0.21182 g | |
| Glutamate | 3.09281 g | |
| Glycine | 0.32249 g | |
| Hydroxyproline | ~ | |
| Proline | 1.08409 g | |
| Serine | 0.93058 g | |
| Tyrosine | 0.38794 g | |
| Methionine + Cystine† | 0.59143 g | 56 |
| Phenylalanine + Tyrosine† | 1.19119 g | 113 |
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* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150.
† The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine. ‡ Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"] ~Data not available for tilde (~) items. | ||
| Protein and Amino Acid Data by SkipThePie.org | ||
Proteins are made up of chains of amino acids.
A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine.
The chart below is a visual guide showing how complete the protein in Millet flour is.
The chart shows all amino acid and amino combinations for which the World Health Organization (WHO) publish a recommended daily intake (RDI).
The chart below shows the balance of essential amino acids in 119g (4.2 oz) of Millet flour. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 119g (4.2 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.
%20of%20Millet%20flour "How complete a protein is 119 grams of Millet flour")
The chart below shows the balance of essential amino acids in 119g (4.2 oz) of Millet flour. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 119g (4.2 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.
Carbohydrate Content
Carbohydrates | ||
| Serving Size: 1 cup (119g or 4.2 oz) | ||
| Amount | RDI% | |
| Total Carbohydrates | 86.9295g | 29% |
| Dietary Fiber | 4.165g | 17% |
| Starch | 83.1572g | |
| Sugars | 1.9754g | |
| Sucrose | 0.357g | |
| Glucose | 1.4994g | |
| Fructose | 0g | |
| Lactose | 0g | |
| Maltose | 0.1309g | |
| Galactose | 0g | |
| ~Data not available for tilde (~) items. | ||
| Carbohydrate Data by SkipThePie.org | ||
119g (4.2 oz) grams of Millet flour contains 86.9295 grams of carbohydrates which is 29% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet.
The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.
+contributes&chts=676767,11&chm=N**%25,555555,0,-1,11 "Percent of your daily carbohydrates that 119 grams of Millet flour contributes")
Fats and Fatty Acids
Fatty Acids & Fat | ||
| Serving Size: 1 cup (119g or 4.2 oz) | ||
| Amount | RDI% | |
| Total Fat | 5.0575g | 8% |
| Total Omega-3 Fatty Acids | 0.05236g | |
| Total Omega-6 Fatty Acids | 3.06068g | |
| Total Trans Fatty Acids | 0.00238g | |
| Total Trans-monoenoic Fatty Acids | 0g | |
| Total Trans-polyenoic Fatty Acids | 0.00357g | |
Total Saturated Fats (Bad Fats) | 0.63784g | 3% |
| Arachidic Acid [Eicosanoic Acid] | 0.02499g | |
| Behenic Acid [Docosanoic Acid] | 0.01785g | |
| Butyric Acid [Butanoic Acid] | 0.00833g | |
| Capric Acid [Decanoic Acid] | 0.00952g | |
| Caproic Acid [Hexanoic Acid] | 0.00119g | |
| Caprylic Acid [Octanoic Acid] | 0g | |
| Lauric Acid [Dodecanoic Acid] | 0.00119g | |
| Lignoceric Acid [Tetracosanoic Acid] | 0.01428g | |
| Margaric Acid [Heptadecanoic Acid] | 0.00238g | |
| Myristic Acid [Tetradecanoic Acid] | 0.00357g | |
| Palmitic Acid [Hexadecanoic Acid] | 0.46767g | |
| Pentadecanoic Acid [Pentadecanoic Acid] | 0.00238g | |
| Stearic Acid [Octadecanoic Acid] | 0.08449g | |
| Tridecanoic Acid [Tridecanoic Acid] | ~ | |
Total Monounsaturated Fat (Good Fats) | 1.09956g | |
| 16:1 c | 0.00833g | |
| 16:1 t | 0g | |
| 18:1 c | 1.06505g | |
| 18:1 t | 0g | |
| 18:1-11t (18:1t n-7) | ~ | |
| 22:1 c | 0g | |
| 22:1 t | 0g | |
| Erucic Acid [Docosenoic Acid] | 0g | |
| Gadoleic Acid [Eicosenoic Acid] | 0.0238g | |
| Heptadecenoic Acid [Heptadecenoic Acid] | 0g | |
| Myristoleic Acid [Tetradecenoic Acid] | 0.00238g | |
| Nervonic Acid [Cis-Tetracosenoic Acid] | 0.00119g | |
| Oleic Acid [Octadecenoic Acid] | 1.06505g | |
| Palmitoleic Acid [Hexadecenoic Acid] | 0.00833g | |
| Pentadecenoic Acid [Pentadecenoic Acid] | 0g | |
Total Polyunsaturated Fat (Good Fats) | 3.11542g | |
| 18:2 CLAs | 0g | |
| 18:2 i | ~ | |
| 18:2 n-6 c,c | 3.03331g | |
| 18:2 t not further defined | 0.00357g | |
| 18:2 t,t | ~ | |
| 18:3i | ~ | |
| 20:3 n-3 | 0g | |
| 20:3 n-6 | 0g | |
| 20:4 n-6 | ~ | |
| 21:5 | ~ | |
| 22:4 | 0.00119g | |
| Alpha-Linolenic Acid | 0.05236g | |
| Arachidonic Acid [Eicosatetraenoic Acid] | 0.0238g | |
| Clupanodonic Acid [Docosapentaenoic Acid (DPA)] | 0g | |
| Docosahexaenoic Acid (DHA) [Docosahexaenoic Acid (DHA)] | 0g | |
| Eicosadienoic Acid [Eicosadienoic Acid] | 0.00238g | |
| Eicosatrienoic Acid [Eicosatrienoic Acid] | 0g | |
| Gamma-Linolenic Acid [Gamma-Linolenic Acid] | 0g | |
| Linoleic Acid [Octadecadienoic Acid] | 3.03688g | |
| Linolenic Acid [Octadecatrienoic Acid] | 0.05236g | |
| Parinaric Acid [Octadecatetraenoic Acid] | 0g | |
| Timnodonic Acid [Eicosapentaenoic Acid (EPA)] | 0g | |
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The common name for each fatty acid is shown with the systematic name in square parentheses.
~Data not available for tilde (~) items. | ||
| Fatty Acid Data by SkipThePie.org | ||
The chart below shows good fats in Millet flour in relation to bad fats. Read more about each type of fat and fatty acid below.
Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.
Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]
Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]
Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.
In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].
Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].
Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].
In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].
A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]
Other Nutrients
Other Nutrients | |
| Serving Size: 1 cup (119g or 4.2 oz) | |
| Amount | |
| Alcohol | ~ |
| Water | 12.7806g |
| Ash | 1.4399g |
| Caffeine | ~ |
| Theobromine | ~ |
| Cholesterol | ~ |
| Phytosterols | ~ |
| Campesterol | ~ |
| Stigmasterol | ~ |
| Beta-sitosterol | ~ |
| ~Data not available for tilde (~) items. | |
| Nutritional Data by SkipThePie.org | |
Diet and Weight Loss Scores
The United States Food and Drug Administration allows the following claims to be made by manufacturers of Millet flour:
Millet flour is an excellent source of Vitamin B6, Thiamin, Niacin, Iron, Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium and Protein. This means that the food contains 20% or more of your RDI for these nutrients.
Millet flour is a good source of Pantothenic Acid, Folate and Fiber. This means that the food contains 10% or more of your RDI for these nutrients.
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How long will it take to burn 444 calories and lose weight
To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 444 calories contained in 119g (4.2 oz)g of Millet flour. The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.
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How to cite this food as a source in academic or research papers
To cite the nutritional data on this page as a source, simply pick which citation style you would like to use below and cut and paste the text or HTML provided into your editor.
APA Style Citation:
SkipThePie.org (2012). Retrieved May 17, 2012 from http://skipthepie.org/cereal-grains-and-pasta/millet-flour/
MPA Style Citation:
USDA SR23 2010 Nutritional Data on SkipThePie.org. "Millet flour" SkipThePie.org. Ed. SkipThePie 2011. SkipThePie.org. 17 May 2012 http://skipthepie.org/cereal-grains-and-pasta/millet-flour/