Home / Flour and Grain / Nutritional information / Rouge d’Ecosse wheat, historic variety, 2018
The tables below give as much information as we have on where and how this grain was produced and what it’s got in it – important minerals such as zinc, iron and magnesium, as well as other things like protein and fibre that affect both nutritional value and baking performance.
Scotland The Bread is the only grain and flour producer in the UK (as far as we know) that measures and publishes such detailed information about its grains. Our aim is to improve Scottish grain and breadmaking flour so that everyone benefits.
For more detail on what exactly these figures mean for your health – and the wider environment –
read on.
Rouge d’Ecosse wheat, historic variety, 2018
Tested at the James Hutton Institute, Nov 2017.
| Mineral | mg/100g | Average reference values | Our grain/flour as % of reference (over 100% = better) | Comment |
| Calcium (Ca) | 33.9 | 32.3 | 105% | |
| Iron (Fe) | 4.8 | 3.6 | 133% | May be affected by soil dust contamination |
| Potassium (K) | 362 | 372 | 97% | |
| Magnesium (Mg) | 105 | 104 | 101% | |
| Copper (Cu) | 0.1 | 0.39 | 26% | Very dependent on soil conditions |
| Phosphorous (P) | 410 | 316 | 130% | |
| Zinc (Zn) | 2.7 | 2.2 | 123% | |
| Manganese (Mn) | 2.5 | 2.4 | 104% | |
A fairly crude snapshot of suitability for breadmaking (or other uses).
| Laboratory and test date | WM Lindsay, Nov 2015 | |
| Protein % | 11.9 | |
| Moisture % | 16.35 | |
| Hagberg Falling Number | 299 | Measure of natural amylase activity. Lower number = higher activity = more starch conversion to sugar. Big mills insist on 250+; Real Bread bakers can cope with lower values through long fermentation |
| Hectolitre weight | n/a | Measures size of grain. Bigger grains have more starchy endosperm (flour) than smaller ones and a lower proportion of mineral-rich bran. Higher number = smaller grains |
Origin and description
| Name (variety, mixture, landrace) | Rouge d’Ecosse |
| Grain or flour | Wholemeal flour |
| Date of release by Scotland The Bread | Nov 2016-Nov 2018 |
| Where was the grain grown? | Mungoswells Farm, East Lothian |
| Habit | Winter wheat |
| Harvest year | 2015 |
| Organic status | Certified organic (SOPA) |
Explanatory notes
| Reference | Ca mg/100g | Fe mg/100g | K mg/100g | Mg mg/100g | Cu mg/100g | P mg/100g | Se µg/100g | Zn mg/100g | Mn mg/100g |
| McCance & Widdowson: flour, wheat, wholemeal | 32.0 | 2.4 | 358 | 83 | 0.37 | 281 | 5 | 1.9 | 2 |
| Multielemental Fingerprinting as a Tool for Authentication of Organic Wheat, Barley, Faba Bean, and Potato. (probably wheat grain, not flour) J. Agric. Food Chem. 2011, 59, 4385–4396 | 32.2 | 3.8 | | 100 | | 302 | | 1.9 | |
| 61 ‘Wheat, flour, wholemeal’ (Denmark) | 29.8 | 3.31 | 379 | 103 | 0.32 | 313 | 0.1 | 2.6 | 2.74 |
| Wheat flour wholemeal’ (Sweden) | 35.0 | 5.0 | 380 | 130 | 0.47 | 350 | 3.4 | 2.3 | |
| Average of the above four reference values | 32.3 | 3.6 | 372 | 104 | 0.39 | 316 | 2.8 | 2.2 | 2.4 |
