This research was conducted to determine the chemical composition of some cereals and wheat products and to determine the total gross energy by the different three ways: Atwater, heat of combustion, and calorimeter. This research was applied on the different kinds of bread, biscuit and wheat products which allowed in Syrian markets to know how data which found on label are comparable to chemical composition of products. The obtained results showed that all types of breads had fair amounts of energy and there were no large differences between energy values. Bread of oats had the highest energy because of an increase in lipid and protein level. In biscuit group, oat biscuit had the highest energy values because its lipid level, and lowest energy value was in butter biscuit due to lower protein and lipid. For the spaghetti and wheat flakes they have high energy contend due to an increase of carbohydrate level.