Whole foods and commercial batches aren't uniform. The gray fields indicate the true laboratory range checked across multiple physical supplier batches. The green marker points to the median baseline average.
| Nutrient Element | Amount (Per Serving) |
|---|---|
| Ash | 0.15 g |
| Calcium, Ca | 4.66 mg |
| Carbohydrate, by summation | 14.30 g |
| Copper, Cu | 0.02 mg |
| Energy (Atwater General Factors) | 61.80 kcal |
| Energy (Atwater Specific Factors) | 55.60 kcal |
| Fiber, total dietary | 2.04 g |
| Fructose | 7.81 g |
| Glucose | 3.09 g |
| Magnesium, Mg | 4.70 mg |
| Manganese, Mn | 0.03 mg |
| Niacin | 0.09 mg |
| Nitrogen | 0.03 g |
| Phosphorus, P | 9.18 mg |
| Potassium, K | 95.30 mg |
| Riboflavin | 0.07 mg |
| Sucrose | 1.32 g |
| Sugars, Total | 12.20 g |
| Thiamin | 0.01 mg |
| Total Sugars | 12.20 g |
| Vitamin B-6 | 0.02 mg |
| Zinc, Zn | 0.02 mg |