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 | 3.90 mg |
| Copper, Cu | 0.10 mg |
| Energy (Atwater General Factors) | 130.00 kcal |
| Energy (Atwater Specific Factors) | 117.00 kcal |
| Fiber, total dietary | 1.79 g |
| Fructose | 9.56 g |
| Glucose | 9.55 g |
| Iron, Fe | 0.32 mg |
| Magnesium, Mg | 31.70 mg |
| Maltose | 0.05 g |
| Manganese, Mn | 0.21 mg |
| Nitrogen | 0.19 g |
| Phosphorus, P | 28.90 mg |
| Potassium, K | 408.00 mg |
| Resistant starch | 7.00 g |
| Riboflavin | 0.10 mg |
| Starch | 7.44 g |
| Sugars, Total | 19.20 g |
| Vitamin B-6 | 0.20 mg |
| Vitamin C, total ascorbic acid | 19.10 mg |
| Zinc, Zn | 0.15 mg |