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 | 0.49 g |
| Biotin | 1.44 µg |
| Calcium, Ca | 61.20 mg |
| Cholesterol | 103.00 mg |
| Energy (Atwater General Factors) | 343.00 kcal |
| Energy (Atwater Specific Factors) | 336.00 kcal |
| Fatty acids, total monounsaturated | 7.34 g |
| Fatty acids, total saturated | 20.40 g |
| Iodine, I | 19.40 µg |
| Magnesium, Mg | 5.97 mg |
| Niacin | 0.06 mg |
| Nitrogen | 0.32 g |
| Phosphorus, P | 57.00 mg |
| Potassium, K | 96.90 mg |
| PUFA 18:2 n-6 c,c | 0.75 g |
| Retinol | 327.00 µg |
| SFA 12:0 | 1.08 g |
| SFA 14:0 | 3.40 g |
| SFA 16:0 | 9.35 g |
| SFA 18:0 | 3.19 g |
| Sodium, Na | 20.60 mg |
| Thiamin | 0.03 mg |
| Vitamin B-6 | 0.03 mg |
| Vitamin K (Menaquinone-4) | 8.90 µg |
| Vitamin K (phylloquinone) | 2.40 µg |
| Zinc, Zn | 0.22 mg |