Sesame Flour, Nutrition Facts
Calories in 100 G:
40.3 g
Protein11.9 g
Fats35.1 g
Carbs382
kcal
| Name | Amount | Unit |
|---|---|---|
| Water | 6.61 | g |
| Energy | 382 | kcal |
| Energy | 1600 | kJ |
| Protein | 40.3 | g |
| Total lipid (fat) | 11.9 | g |
| Ash | 6.05 | g |
| Carbohydrate, by difference | 35.1 | g |
| Calcium, Ca | 150 | mg |
| Iron, Fe | 14.3 | mg |
| Magnesium, Mg | 362 | mg |
| Phosphorus, P | 810 | mg |
| Potassium, K | 425 | mg |
| Sodium, Na | 41 | mg |
| Zinc, Zn | 10.7 | mg |
| Copper, Cu | 1.43 | mg |
| Manganese, Mn | 1.4 | mg |
| Vitamin C, total ascorbic acid | 0 | mg |
| Thiamin | 2.53 | mg |
| Riboflavin | 0.27 | mg |
| Niacin | 12.6 | mg |
| Pantothenic acid | 2.76 | mg |
| Vitamin B-6 | 0.152 | mg |
| Folate, total | 29 | µg |
| Folic acid | 0 | µg |
| Folate, food | 29 | µg |
| Folate, DFE | 29 | µg |
| Vitamin B-12 | 0 | µg |
| Vitamin A, RAE | 3 | µg |
| Retinol | 0 | µg |
| Vitamin A, IU | 69 | IU |
| Vitamin D (D2 + D3), International Units | 0 | IU |
| Vitamin D (D2 + D3) | 0 | µg |
| Fatty acids, total saturated | 1.63 | g |
| SFA 14:0 | 0.029 | g |
| SFA 16:0 | 1.04 | g |
| SFA 18:0 | 0.491 | g |
| Fatty acids, total monounsaturated | 4.4 | g |
| MUFA 16:1 | 0.035 | g |
| MUFA 18:1 | 4.35 | g |
| MUFA 20:1 | 0.016 | g |
| Fatty acids, total polyunsaturated | 5.11 | g |
| PUFA 18:2 | 5.02 | g |
| PUFA 18:3 | 0.088 | g |
| Cholesterol | 0 | mg |
| Tryptophan | 0.882 | g |
| Threonine | 1.67 | g |
| Isoleucine | 1.73 | g |
| Leucine | 3.09 | g |
| Lysine | 1.29 | g |
| Methionine | 1.33 | g |
| Cystine | 0.814 | g |
| Phenylalanine | 2.14 | g |
| Tyrosine | 1.69 | g |
| Valine | 2.25 | g |
| Arginine | 5.98 | g |
| Histidine | 1.19 | g |
| Alanine | 2.11 | g |
| Aspartic acid | 3.74 | g |
| Glutamic acid | 8.99 | g |
| Glycine | 2.76 | g |
| Proline | 1.84 | g |
| Serine | 2.2 | g |
The nutrition facts are provided by the United States Department of Agriculture for Sesame Flour (100 g). www.usda.gov
Flour doesn’t generally strike us as nutritious (and neither do the baked goods we associate it with). And those in the gluten-free community have
