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Advanced Nutrition Search | Diet Analysis

nutrition, glycemic index, calories and serving size

*all the values are displayed for the amount of 100 grams

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Important nutritional characteristics for

Glycemic index ⓘ Gi values are taken from various sources including USDA and NHS. GI values less than 55 are considered as low. Values above 70 are considered as high.
(low)
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs)
( grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula.On PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower negative value is the more alkaline the effect is. 0 is neutral.
0 (alkaline)
Calories
Explanation: This food contains more than 100% of foods. More importantly, although there are several foods (%) which contain more , this food itself is rich in more than it is in any other nutrient. Similarly it is relatively rich in , , and

NEW NUTRITION FACTS LABEL

Nutrition Facts
___ servings per container
Serving Size ______________
Amount Per Serving
Calories
% Daily Value*
Total Fat g
Saturated Fat g
Trans Fat g
Cholesterol mg
Sodium mg
TotalCarbohydrate g
Dietary Fiber g
Total Sugars g
Includes 1g Added Sugars
Protein g
Vitamin D mcg

Calcium mg

Iron mg

Potassium mg

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Vitamin chart - relative view

The main source of information is USDA Food Composition Database (U.S. Department of Agriculture)
Dietary Guidelines for Americans is used as the primary source for advice in this web resource
Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.