"Wheat Flakes" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Wheat Flakes — one of the types of cereal flakes obtained through special processing of wheat grains.

For production of wheat flakes, hard and durum wheat varieties are used. The grains are cleaned of debris and husk, then boiled and rolled on special rollers. After that the flakes are sieved, sorted and treated with hot steam. In the final stage of production, the flakes are dried and packaged.

Depending on the processing method and the size of the flakes, wheat flakes can be quick (parboiled) or traditional (regular).

Quick flakes — these are parboiled and flattened wheat grains that do not need to be cooked. They only need to be poured with boiling water and left to steep. Quick flakes are considered more dietetic, as they contain fewer carbohydrates and more dietary fiber.

Traditional flakes — these are thicker and denser flakes that must be cooked for several minutes. They are considered more nutritious, as cooking releases additional nutrients.

Wheat flakes can be of different sizes and thicknesses, so before purchasing it's important to carefully study the information on the packaging.

Nutritional value of wheat flakes depends on their type and producer. On average, per 100 g of product there are about 340 kcal, 12 g protein, 1.1 g fat and 75 g carbohydrates.

Benefits of wheat flakes are due to the high content of vitamins, minerals, and other beneficial substances. They contain B vitamins, vitamin E, and niacin (vitamin B3), as well as minerals such as potassium, calcium, magnesium, phosphorus, iron, zinc, and others.

Regular consumption of wheat flakes can help improve digestion, strengthen the immune system, support the health of skin, hair, and nails.

However, it should be remembered that wheat flakes are a high-calorie product, so you should not overindulge, especially if you are watching your figure. Also remember that wheat flakes are contraindicated for people with gluten intolerance.