AVAILABILITY


NUTRITIONAL VALUE

CHEMICAL COMPOSITION
Edible part
Water
Proteins
Lipids
Available carbohydrate
Sugars
Total fiber
Energy
Energy
Iron
Calcium
Phosphorus
Thiamine
Riboflavin
Niacin
Vitamin A retinol eq.
Vitamin C

VALUE FOR 100 g

83 %
95,6 g
1,1 g
0,1 g
2,2 g
2,2 g
1,5 g
14 kcal
57 kJ
0,9 mg
46 mg
22 mg
0,04 mg
0,09 mg
0,4 mg
194 µg
59 mg


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