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 | 0.91 g |
| Calcium, Ca | 4.83 mg |
| Copper, Cu | 0.11 mg |
| Energy (Atwater General Factors) | 145.00 kcal |
| Energy (Atwater Specific Factors) | 145.00 kcal |
| Fiber, total dietary | 2.53 g |
| Fructose | 1.22 g |
| Glucose | 1.20 g |
| Iron, Fe | 0.33 mg |
| Magnesium, Mg | 29.50 mg |
| Manganese, Mn | 0.15 mg |
| Nitrogen | 0.20 g |
| Phosphorus, P | 27.90 mg |
| Potassium, K | 406.00 mg |
| Resistant starch | 27.00 g |
| Riboflavin | 0.09 mg |
| Starch | 27.80 g |
| Sugars, Total | 2.41 g |
| Vitamin B-6 | 0.16 mg |
| Vitamin C, total ascorbic acid | 18.50 mg |
| Zinc, Zn | 0.19 mg |