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 | 1.48 g |
| Calcium, Ca | 6.59 mg |
| Cholesterol | 47.40 mg |
| Copper, Cu | 0.00 mg |
| Energy (Atwater General Factors) | 66.00 kcal |
| Energy (Atwater Specific Factors) | 70.50 kcal |
| Fatty acids, total monounsaturated | 0.03 g |
| Fatty acids, total polyunsaturated | 0.08 g |
| Fatty acids, total saturated | 0.04 g |
| Iodine, I | 114.00 µg |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 18.00 mg |
| MUFA 18:1 c | 0.01 g |
| Nitrogen | 2.57 g |
| Phosphorus, P | 224.00 mg |
| Potassium, K | 245.00 mg |
| PUFA 18:2 n-6 c,c | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Retinol | 0.92 µg |
| Selenium, Se | 22.80 µg |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.03 g |
| SFA 18:0 | 0.01 g |
| Sodium, Na | 299.00 mg |
| Vitamin B-12 | 1.25 µg |
| Zinc, Zn | 0.31 mg |