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Table 1 Proximate composition of coarse cereals and millets (Edible portion = per 100 g Moisture = 12%) Source: USDA (2018)

From: Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains

Food Energy (kcal) Fat (g) Protein (g) Carbohydrates (g) TotalDietary fibre (g) Iron (mg) Riboflavin (mg) Calcium (mg) Thiamine (mg) Niacin (mg)
Wheat 348 1.5 11.6 71.0 12.5 3.5 0.17 30 0.41 5.5
Oats 390 7.0 17.0 66.3 10.6 4.7 0.14 54 0.76 0.96
Barley 352 1.2 9.9 77.7 15.6 2.5 0.11 29 0.19 4.5
Sorghum 329 3.5 10.5 72.1 6.7 3.35 0.09 13 0.33 3.7
Pearl millet 361 5.0 11.8 67.5 11.3 8.0 0.25 42 0.33 2.2
Finger millet 336 1.5 7.7 72.6 11.5 3.9 0.19 350 0.42 1.1
Proso millet 341 1.1 12.5 70.3 0.8 0.18 14 0.2 2.3
Foxtail millet 330 4.3 12.2 60.9 2.4 2.8 0.11 31 0.59 3.2