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 | 0.80 g |
| Biotin | 1.91 µg |
| Calcium, Ca | 107.00 mg |
| Cholesterol | 52.70 mg |
| Energy (Atwater General Factors) | 196.00 kcal |
| Energy (Atwater Specific Factors) | 193.00 kcal |
| Fatty acids, total monounsaturated | 3.80 g |
| Fatty acids, total saturated | 10.70 g |
| Iodine, I | 32.80 µg |
| Magnesium, Mg | 10.10 mg |
| Niacin | 0.10 mg |
| Nitrogen | 0.48 g |
| Phosphorus, P | 102.00 mg |
| Potassium, K | 154.00 mg |
| PUFA 18:2 n-6 c,c | 0.39 g |
| Retinol | 152.00 µg |
| SFA 12:0 | 0.55 g |
| SFA 14:0 | 1.75 g |
| SFA 16:0 | 5.04 g |
| SFA 18:0 | 1.60 g |
| Sodium, Na | 50.00 mg |
| Thiamin | 0.04 mg |
| Vitamin B-12 | 0.06 µg |
| Vitamin B-6 | 0.04 mg |
| Vitamin K (Menaquinone-4) | 5.20 µg |
| Vitamin K (phylloquinone) | 1.20 µg |
| Zinc, Zn | 0.39 mg |