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 | 0.43 g |
| Calcium, Ca | 5.98 mg |
| Carbohydrate, by summation | 15.40 g |
| Copper, Cu | 0.03 mg |
| Energy (Atwater General Factors) | 64.70 kcal |
| Energy (Atwater Specific Factors) | 58.20 kcal |
| Fiber, total dietary | 2.08 g |
| Fructose | 8.59 g |
| Glucose | 3.04 g |
| Iron, Fe | 0.02 mg |
| Magnesium, Mg | 4.67 mg |
| Manganese, Mn | 0.03 mg |
| Niacin | 0.09 mg |
| Nitrogen | 0.02 g |
| Phosphorus, P | 9.78 mg |
| Potassium, K | 104.00 mg |
| Riboflavin | 0.07 mg |
| Sodium, Na | 1.01 mg |
| Sucrose | 1.70 g |
| Sugars, Total | 13.30 g |
| Thiamin | 0.01 mg |
| Total Sugars | 13.30 g |
| Vitamin B-6 | 0.04 mg |
| Zinc, Zn | 0.02 mg |