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 | 0.85 g |
| Calcium, Ca | 120.00 mg |
| Cholesterol | 4.79 mg |
| Copper, Cu | 0.00 mg |
| Energy (Atwater General Factors) | 42.80 kcal |
| Energy (Atwater Specific Factors) | 42.90 kcal |
| Fatty acids, total monounsaturated | 0.20 g |
| Fatty acids, total saturated | 0.55 g |
| Iodine, I | 34.20 µg |
| Iron, Fe | 0.01 mg |
| Lactose | 3.66 g |
| Magnesium, Mg | 11.00 mg |
| Niacin | 0.13 mg |
| Nitrogen | 0.54 g |
| Phosphorus, P | 92.20 mg |
| Potassium, K | 158.00 mg |
| PUFA 18:2 n-6 c,c | 0.02 g |
| Retinol | 36.00 µg |
| Riboflavin | 0.20 mg |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 0.26 g |
| SFA 18:0 | 0.09 g |
| Sodium, Na | 92.50 mg |
| Thiamin | 0.05 mg |
| Vitamin B-6 | 0.04 mg |
| Vitamin D (D2 + D3) | 0.54 µg |
| Vitamin D (D2 + D3), International Units | 21.70 IU |
| Vitamin D3 (cholecalciferol) | 0.54 µg |
| Vitamin K (Menaquinone-4) | 0.30 µg |
| Zinc, Zn | 0.43 mg |