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Wheat Soy Blend Nutritive Value

A natural wholesome blended food – highy nutritious – precooked for ease in use and handling – economical – for people of all ages

Serve as:

Gruels Pudding Dessert
Pancakes Soups Meat Extender
Beverage Bakery Products Baby food (milk substitute, milk
supplement, gruel, pudding)

Contents:
53.0% Bulgur flour
20.0% Wheat Protein Concentrate (WPC)
20.0% Soy flour, defatted
4.0% Soy oil, stabilized
3.0% Vitamin and mineral, added as premix

Nutritive Value
Nutrient: WSB (100 grams)
Food energy (kilocalories) . . . . . . . 354.5
Protein-grams . . . . . . . . . . . . . . . . . . 21.5
Carbohydrate-grams . . . . . . . . . . . . 46.9
Fat-grams . . . . . . . . . . . . . . . . . . . . . . . 6
Water-grams . . . . . . . . . . . . . . . . . . . . 8.8
Total lipid-grams . . . . . . . . . . . . . . . . .5.9
Fiber, total dietary-grams . . . . . . . . 13.18

Vitamins:
Vitamin A-I.U . . . . . . . . . . . . . . . .2323.0
Vitamin D-I.U . . . . . . . . . . . . . . . . .198
Vitamin E-mg-ATE . . . . . . . . . . . . . . 8.3
Thiamin-mg . . . . . . . . . . . . . . . . . . . .0.54
Riboflavin-mg . . . . . . . . . . . . . . . . . ..0.50
Niacin-mg . . . . . . . . . . . . . . . . . . . . . 8.19
Vitamin B6-mg . . . . . . . . . . . . . . . . ..0.47
Vitamin B12-mcg . . . . . . . . . . . . . . . 1.0
Vitamin C-mg . . . . . . . . . . . . . . . . . 40.0
Pantothenic Acid-mg . . . . . . . . . . . . 3.7
Folate-mcg . . . . . . . . . . . . . . . . . . 275

Minerals:
Calcium-mg . . . . . . . . . . . . . . . .842
Phosphorus-mg . . . . . . . . . . . . 294
Magnesium-mg . . . . . . . . . . . . .227.26
Iron-mg . . . . . . . . . . . . . . . . . . . . . 17.85
Zinc-mg . . . . . . . . . . . . . . . . . . . . . . 5.5
Sodium-mg . . . . . . . . . . . . . . . . . .13.8
Potassium-mg . . . . . . . . . . . . . . 694
Iodine-mcg . . . . . . . . . . . . . . . . . . .56.88
Ash-grams . . . . . . . . . . . . . . . . . . . .2.0
Copper-mg . . . . . . . . . . . . . . . . . . . .1.0
Manganese-mg . . . . . . . . . . . . . . . .2.2
Selenium-mcg . . . . . . . . . . . . . . . . .2.0

Protein Evaluation
PER ( Protein Efficiency Ratio)

WSB Milk (Casein)
2.4 2.5

Essential Amino Acid Evaluation*

WSB FAO/WHO
Suggested
Level**
Isoleucine . . . . . . . . . . 48 40
Leucine . . . . . . . . . . 81 70
Lysine . . . . . . . . . . 53 55
Methionine + Cystine . . . . . . . . . . 44 35
Phenylalanine + Tyrosine . . . . . . . . . . 91 60
Threonine . . . . . . . . . . 38 40
Tryptophan . . . . . . . . . . 17 10
Valine . . . . . . . . . . 55 50
. . . . . . . . . .

* Expressed as milligrams of amino acid per gram of protein

** From: “Energy and Protein Requirements: Report of a Joint FAO/
WHO Ad Hoc Expert Committee.”
Rome, 1973.

 

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