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 | 0.94 g |
| Calcium, Ca | 3.82 mg |
| Copper, Cu | 0.10 mg |
| Energy (Atwater General Factors) | 136.00 kcal |
| Energy (Atwater Specific Factors) | 123.00 kcal |
| Fiber, total dietary | 2.12 g |
| Fructose | 7.18 g |
| Glucose | 7.06 g |
| Iron, Fe | 0.32 mg |
| Magnesium, Mg | 33.90 mg |
| Manganese, Mn | 0.21 mg |
| Nitrogen | 0.19 g |
| Phosphorus, P | 30.10 mg |
| Potassium, K | 396.00 mg |
| Resistant starch | 12.00 g |
| Riboflavin | 0.10 mg |
| Starch | 13.60 g |
| Sugars, Total | 14.20 g |
| Vitamin B-6 | 0.19 mg |
| Vitamin C, total ascorbic acid | 20.10 mg |
| Zinc, Zn | 0.15 mg |