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 | 1.44 g |
| Biotin | 1.74 µg |
| Calcium, Ca | 97.10 mg |
| Cholesterol | 101.00 mg |
| Energy (Atwater General Factors) | 343.00 kcal |
| Energy (Atwater Specific Factors) | 337.00 kcal |
| Fatty acids, total monounsaturated | 6.92 g |
| Fatty acids, total saturated | 19.70 g |
| Iodine, I | 34.90 µg |
| Magnesium, Mg | 8.91 mg |
| Niacin | 0.09 mg |
| Nitrogen | 0.91 g |
| Phosphorus, P | 108.00 mg |
| Potassium, K | 125.00 mg |
| PUFA 18:2 n-6 c,c | 0.71 g |
| Retinol | 274.00 µg |
| SFA 12:0 | 1.02 g |
| SFA 14:0 | 3.23 g |
| SFA 16:0 | 9.21 g |
| SFA 18:0 | 3.01 g |
| Sodium, Na | 368.00 mg |
| Thiamin | 0.04 mg |
| Vitamin B-6 | 0.04 mg |
| Vitamin K (Menaquinone-4) | 9.90 µg |
| Vitamin K (phylloquinone) | 2.40 µg |
| Zinc, Zn | 0.59 mg |