Wheat, soft white has 340 kcal and 10.7 g protein per 100 g. With 12.7 g fiber, the caloric discount is substantial: fiber yields roughly 2 kcal/g instead of 4. Higher whole grain intake is linked to reduced all-cause mortality (Reynolds et al., Lancet 2019). Wheat berries need 45–60 minutes of cooking and roughly triple in weight.
How should I track Wheat, soft white?
Wheat, soft white is high in fiber. The key to tracking Wheat, soft white is knowing whether you are logging dry or cooked weight. Grains absorb 2–3 times their weight in water during cooking, so 80 g of dry rice becomes about 200 g cooked. Mixing up dry and cooked values can throw your calorie count off by 200–300%. A meta-analysis (Reynolds et al., Lancet 2019) linked higher whole grain intake to reduced mortality — but only accurate tracking captures the real intake. Weigh on a kitchen scale before cooking and use the matching nutrition values.