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Total energy content is divided into
fat, total ****** 6%
protein, total ***************** 17%
carbohydrate, available **************************************************************** 64%
alcohol   0%
fibre, total *********** 11%
organic acids, total ** 2%
sugar alcohols   0%

Percentage of energy from fatty acids
fatty acids, total saturated * 1%
fatty acids, total trans   0%
fatty acids, total monounsaturated cis   0%
fatty acids, total polyunsaturated * 1%

Percentage of energy from carbohydrates
sugars, total **************************************************************** 64%
starch, total   0%

Nutrient values / 100 g

Nutrient factorContentUnitMethodAcquisition Reference
Macro-components
energy,calculated127 (30)kJ (kcal)summation from constituent componentsvalue created within host-system 
carbohydrate, available4.8gsummation from constituent componentsvalue created within host-system 
fat, total0.2gother method typefood composition table391
protein, total1.3gsummation from constituent componentsvalue created within host-system 
alcohol0gother method typefood composition table391
Carbohydrate Components
fibre, total1.7ganalytical, genericindependent laboratory157
organic acids, total0.2gsummation from constituent componentsvalue created within host-system 
sugar alcohols0gsummation from constituent componentsvalue created within host-system 
starch, total0gestimated according to logical deductionvalue created within host-system 
sugars, total4.8gsummation from constituent componentsvalue created within host-system 
fructose1.5ganalytical, genericindependent laboratory587
glucose1.6ganalytical, genericindependent laboratory587
lactose0gestimated according to logical deductionvalue created within host-system 
maltose0gestimated according to logical deductionvalue created within host-system 
sucrose1.7ganalytical, genericindependent laboratory587
polysaccharides, non-cellulosic, water-soluble0.5ganalytical, genericindependent laboratory587
fibre, water-insoluble0.7gsummation from constituent componentsvalue created within host-system 
Fat
fatty acids, total< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total polyunsaturated< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total monounsaturated cis< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total saturated< 0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total trans0gsummation from constituent componentsvalue created within host-system 
fatty acids, total n-3 polyunsaturated<0.1gsummation from constituent componentsvalue created within host-system 
fatty acids, total n-6 polyunsaturated<0.1gsummation from constituent componentsvalue created within host-system 
fatty acid 18:2 cis,cis n-6 (linoleic acid)45.556mganalytical, genericindependent laboratory 
fatty acid 18:3 n-3 (alpha-linolenic acid)3.290mganalytical, genericindependent laboratory 
fatty acid 20:5 n-3 (EPA)0mganalytical, genericindependent laboratory 
fatty acid 22:6 n-3 (DHA)0mganalytical, genericindependent laboratory 
cholesterol (GC)2.1mganalytical, genericindependent laboratory 
sterols, total9.3mganalytical, genericindependent laboratory476
Minerals
calcium33.0mgother method typefood composition table391
iron, total0.5mgother method typefood composition table391
iodide (iodine)1.0µgother method typefood composition table391
potassium220.0mgother method typefood composition table391
magnesium11.0mgother method typefood composition table391
sodium3.7mgother method typefood composition table391
salt9.4mgsummation from constituent componentsvalue created within host-system 
phosphorus40.0mgother method typefood composition table391
selenium, total0.5µgimputed/estimated from related foodvalue created within host-system 
zinc0.4mgother method typefood composition table391
Nitrogen Components
tryptophan17.0mgimputed/estimated, genericvalue created within host-system 
Vitamins
folate (HPLC)13.5µgsummation from constituent componentsvalue created within host-system 
niacin equivalents, total0.4mgsummation from constituent componentsvalue created within host-system 
niacin, preformed (nicotinic acid + nicotinamide)0.1mgother method typefood composition table746
vitamers pyridoxine (hydrochloride)0.13mgother method typefood composition table191
riboflavine0.02mgother method typefood composition table391
thiamin (vitamin B1)0.03mgother method typefood composition table391
vitamin B-12 (cobalamin)0µgother method typefood composition table148
vitamin C (ascorbic acid)10.2mganalytical, genericindependent laboratory94
vitamin A retinol activity equivalents0.6µgsummation from constituent componentsvalue created within host-system 
carotenoids, total23.1µgsummation from constituent componentsvalue created within host-system 
vitamin D0µgother method typefood composition table391
vitamin E alphatocopherol<0.1mgsummation from constituent componentsvalue created within host-system 
vitamin K, total0.70µgsummation from constituent componentsvalue created within host-system 

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