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 | 0.09 g |
| Calcium, Ca | 3.87 mg |
| Carbohydrate, by summation | 14.10 g |
| Copper, Cu | 0.02 mg |
| Energy (Atwater General Factors) | 60.00 kcal |
| Energy (Atwater Specific Factors) | 54.00 kcal |
| Fiber, total dietary | 1.72 g |
| Fructose | 8.75 g |
| Glucose | 2.31 g |
| Magnesium, Mg | 4.15 mg |
| Manganese, Mn | 0.04 mg |
| Niacin | 0.07 mg |
| Nitrogen | 0.02 g |
| Phosphorus, P | 7.85 mg |
| Potassium, K | 98.00 mg |
| Riboflavin | 0.07 mg |
| Sodium, Na | 0.14 mg |
| Sucrose | 1.31 g |
| Sugars, Total | 12.40 g |
| Thiamin | 0.01 mg |
| Total Sugars | 12.40 g |
| Vitamin B-6 | 0.03 mg |
| Zinc, Zn | 0.02 mg |