Data set for the nutrient characterization of selected milling products from rye, spelt and wheat in Germany

This dataset provides detailed information on macronutrients, selected vitamins, minerals and trace elements as well as fatty acids and amino acids on milling products from rye, spelt and wheat. It was created as part of a project to comprehensively update the nutritional information for a variety of milling products of wheat (including bread wheat, spelt and durum) and rye in Germany. In order to be as representative as possible for the entire country, samples were generated with the help of an elaborate sampling plan. Another highlight of this study is also the use of the latest and advanced dietary fiber method AOAC 2011.25.

Further details on the experimental setup, sample collection, and applied methodologies can be found in the linked publication. Indication of “n.a.” in the data table indicates that information is either not available or not applicable.

These data are intended to serve the scientific community as a basis for evaluating these products and are also available for consumption studies analysis.