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 | 0.89 g |
| Calcium, Ca | 4.58 mg |
| Cholesterol | 66.80 mg |
| Copper, Cu | 0.05 mg |
| Energy (Atwater General Factors) | 232.00 kcal |
| Energy (Atwater Specific Factors) | 237.00 kcal |
| Fatty acids, total monounsaturated | 7.02 g |
| Fatty acids, total polyunsaturated | 0.56 g |
| Fatty acids, total saturated | 6.34 g |
| Fatty acids, total trans | 0.67 g |
| Iron, Fe | 2.06 mg |
| Magnesium, Mg | 17.00 mg |
| Nitrogen | 2.94 g |
| Phosphorus, P | 151.00 mg |
| Potassium, K | 281.00 mg |
| Sodium, Na | 48.40 mg |
| Zinc, Zn | 5.39 mg |