AVAILABILITY


NUTRITIONAL VALUE

CHEMICAL COMPOSITION
Edible art
Water
Proteins
Lipids
Available carbohydrate
Starch
Sugars
Total fiber
Soluble fiber
Insoluble fiber
Energy
Energy
Vitamin A retinol eq.
Vitamin C

VALUE FOR 100 g

100 %
84,2 g
5,3 g
0,3 g
4,4 g
0,5 g
3,9 g
2,4 g
0,71 g
1,68 g
40 kcal
167 kJ
60 µg
28 mg


Source: National Research Institute for Food and Nutrition
MINISTRY OF AGRICULTURE, FOOD AND FORESTRY