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 | 1.45 g |
| Biotin | 2.28 µg |
| Calcium, Ca | 88.30 mg |
| Cholesterol | 18.00 mg |
| Energy (Atwater General Factors) | 103.00 kcal |
| Energy (Atwater Specific Factors) | 105.00 kcal |
| Fatty acids, total monounsaturated | 0.92 g |
| Fatty acids, total saturated | 2.60 g |
| Iodine, I | 45.70 µg |
| Magnesium, Mg | 9.19 mg |
| Niacin | 0.14 mg |
| Nitrogen | 1.82 g |
| Phosphorus, P | 154.00 mg |
| Potassium, K | 124.00 mg |
| PUFA 18:2 n-6 c,c | 0.10 g |
| Retinol | 36.50 µg |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.42 g |
| SFA 16:0 | 1.23 g |
| SFA 18:0 | 0.38 g |
| Sodium, Na | 350.00 mg |
| Thiamin | 0.05 mg |
| Vitamin B-12 | 0.66 µg |
| Vitamin B-6 | 0.05 mg |
| Vitamin K (Menaquinone-4) | 1.30 µg |
| Vitamin K (phylloquinone) | 0.20 µg |
| Zinc, Zn | 0.45 mg |