AVAILABILITY


NUTRITIONAL VALUE

CHEMICAL COMPOSITION
Edible part
Water
Proteins
Lipids
Available carbohydrate
Sugars
Total fiber
Soluble fiber
Insoluble fiber
Energy
Energy
Sodium
Potassium
Iron
Calcium
Phosphorus
Thiamine
Riboflavin
Niacin
Vitamin A retinol eq.
Vitamin C
VALUE FOR 100 g

94%
90,5 g
0,9 g
0,4 g
5,3 g
5,3 g
1,6 g
0,45 g
1,13 g
27 kcal
113 kJ
2 mg
160 mg
0,8 mg
35 mg
28 mg
0,02 mg
0,04 mg
0,5 mg
tr µg
54 mg

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