| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,047 kJ (250 kcal) |
|
0 g
|
|
| Starch | 0 g |
| Dietary fiber | 0 g |
|
15 g
|
|
| Saturated | 5.887 g |
| Monounsaturated | 6.662 g |
| Polyunsaturated | 0.485 g |
|
26 g
|
|
| Vitamins | Quantity
%DV
†
|
| Thiamine (B1) |
4%
0.046 mg |
| Riboflavin (B2) |
14%
0.176 mg |
| Niacin (B3) |
34%
5.378 mg |
| Vitamin B6 |
23%
0.383 mg |
| Folate (B9) |
2%
9 μg |
| Vitamin B12 |
110%
2.64 μg |
| Choline |
15%
82.4 mg |
| Vitamin D |
1%
7 IU |
| Vitamin E |
3%
0.45 mg |
| Vitamin K |
1%
1.2 μg |
| Minerals | Quantity
%DV
†
|
| Calcium |
1%
18 mg |
| Copper |
94%
0.85 mg |
| Iron |
14%
2.6 mg |
| Magnesium |
5%
21 mg |
| Manganese |
1%
0.012 mg |
| Phosphorus |
16%
198 mg |
| Potassium |
11%
318 mg |
| Selenium |
39%
21.6 μg |
| Sodium |
3%
72 mg |
| Zinc |
57%
6.31 mg |
| Other constituents | Quantity |
| Water | 58 g |
| †Percentages estimated using US recommendations for adults,[69] except for potassium, which is estimated based on expert recommendation from the National Academies.[70] | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,047 kJ (250 kcal) |
|
0 g
|
|
| Starch | 0 g |
| Dietary fiber | 0 g |
|
15 g
|
|
| Saturated | 5.887 g |
| Monounsaturated | 6.662 g |
| Polyunsaturated | 0.485 g |
|
26 g
|
|
| Vitamins | Quantity
%DV
†
|
| Thiamine (B1) |
4%
0.046 mg |
| Riboflavin (B2) |
14%
0.176 mg |
| Niacin (B3) |
34%
5.378 mg |
| Vitamin B6 |
23%
0.383 mg |
| Folate (B9) |
2%
9 μg |
| Vitamin B12 |
110%
2.64 μg |
| Choline |
15%
82.4 mg |
| Vitamin D |
1%
7 IU |
| Vitamin E |
3%
0.45 mg |
| Vitamin K |
1%
1.2 μg |
| Minerals | Quantity
%DV
†
|
| Calcium |
1%
18 mg |
| Copper |
94%
0.85 mg |
| Iron |
14%
2.6 mg |
| Magnesium |
5%
21 mg |
| Manganese |
1%
0.012 mg |
| Phosphorus |
16%
198 mg |
| Potassium |
11%
318 mg |
| Selenium |
39%
21.6 μg |
| Sodium |
3%
72 mg |
| Zinc |
57%
6.31 mg |
| Other constituents | Quantity |
| Water | 58 g |
| †Percentages estimated using US recommendations for adults,[69] except for potassium, which is estimated based on expert recommendation from the National Academies.[70] | |
