United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  20647, Millet flour
heading Nutrient Unit
Value per 100 g

cup 119 g
Proximates Water g 8.67 10.32
Proximates Energy kcal 382 455
Proximates Protein g 10.75 12.79
Proximates Total lipid (fat) g 4.25 5.06
Proximates Carbohydrate, by difference g 75.12 89.39
Proximates Fiber, total dietary g 3.5 4.2
Proximates Sugars, total g 1.66 1.98
Minerals Calcium, Ca mg 14 17
Minerals Iron, Fe mg 3.94 4.69
Minerals Magnesium, Mg mg 119 142
Minerals Phosphorus, P mg 285 339
Minerals Potassium, K mg 224 267
Minerals Sodium, Na mg 4 5
Minerals Zinc, Zn mg 2.63 3.13
Vitamins Vitamin C, total ascorbic acid mg 0.0 0.0
Vitamins Thiamin mg 0.413 0.491
Vitamins Riboflavin mg 0.073 0.087
Vitamins Niacin mg 6.020 7.164
Vitamins Vitamin B-6 mg 0.372 0.443
Vitamins Folate, DFE µg 42 50
Vitamins Vitamin E (alpha-tocopherol) mg 0.11 0.13
Vitamins Vitamin K (phylloquinone) µg 0.8 1.0
Lipids Fatty acids, total saturated g 0.536 0.638
Lipids Fatty acids, total monounsaturated g 0.924 1.100
Lipids Fatty acids, total polyunsaturated g 2.618 3.115
Lipids Fatty acids, total trans g 0.002 0.002

Footnotes

a  Mean value contains data based on the analysis of 5-methyltetrahydrofolate, 10-Formyl folic acid, and 5-Formyltetrahydrofolic acid plus total folate determined microbiologically