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 | 0.31 g |
| Calcium, Ca | 5.48 mg |
| Carbohydrate, by summation | 13.20 g |
| Copper, Cu | 0.04 mg |
| Energy (Atwater General Factors) | 58.90 kcal |
| Energy (Atwater Specific Factors) | 53.00 kcal |
| Fiber, total dietary | 2.51 g |
| Fructose | 6.36 g |
| Glucose | 2.68 g |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 5.06 mg |
| Manganese, Mn | 0.04 mg |
| Niacin | 0.11 mg |
| Nitrogen | 0.04 g |
| Phosphorus, P | 9.86 mg |
| Potassium, K | 116.00 mg |
| Riboflavin | 0.08 mg |
| Sucrose | 1.61 g |
| Sugars, Total | 10.70 g |
| Thiamin | 0.02 mg |
| Total Sugars | 10.60 g |
| Vitamin B-6 | 0.03 mg |
| Zinc, Zn | 0.02 mg |