JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) – NUTRITION INFORMATION

Know the right nutritional facts and value containing in per 100 gm of jackfruit.

Nutrient Amount
Energy 95 Kcal
Protein 1.72 g
Carbohydrates 23.5 g
Cholesterol 0 mg
Total fat 0.64 g
Dietary fiber 1.5 g
Niacin 0.920 mg
Folates 24 µg
Riboflavin 0.055 mg
Pyridoxine 0.329 mg
Thiamin 0.105 mg
Vitamin E 0.34 mg
Vitamin C 13.7 mg
Vitamin A 110 IU
Potassium 303 mg
Sodium 3 mg
Iron 0.60 mg
Calcium 34 mg
Manganese 0.197 mg
Magnesium 37 mg
Zinc 0.42 mg
Selenium 0.6 mg
Phosphorus 36 mg
Lutein-zeaxanthin 157 µg
Crypto-xanthin-ß 5 µg
Carotene-ß 61 µg

NUTRITION VALUE TOMATILLOS (PHYSALIS PHILADELPHICA)

Tomatillos raw
Nutrition value per 100 g.

 

Principle Nutrient Value Percentage of RDA
Energy 32 Kcal 1.5%
Carbohydrates 5.84 g 4.5%
Protein 0.96 g 1.5%
Total Fat 1.02 g 4%
Cholesterol 0 mg 0%
Dietary Fiber 1.9 g 4%

Vitamins

 

 

Folates 7 µg 2%
Niacin 1.850 mg 11.5%
Pyridoxine 0.056 mg 4%
Thiamin 0.044 mg 4%
Vitamin A 114 IU 4%
Vitamin C 11.7 mg 20%
Vitamin E 0.38 mg 2%
Vitamin K 10.1 µg 8.5%

Electrolytes

 

 

Sodium 1 mg 0%
Potassium 268 mg 6%

Minerals

 

 

Calcium 7 mg 1%
Copper 0.079 mg 10%
Iron 0.62 mg 8%
Magnesium 20 mg 5%
Manganese 0.153 mg 6.5%
Phosphorus 39 mg 5.5%
Selenium 0.5 µg 1%
Zinc 0.22 mg 2%
Phyto-nutrients
Carotene-ß 63 µg
Carotene-α 10 µg
Lutein-zeaxanthin 467 µg
Lycopene 0 µg

Source: USDA National Nutrient data base

 

 

Composition, characteristics and energy values of goat’s and cow’s milk

Parameter    Goat’s mil             Cow’s milk
Total solids (%)Fat (%)

Proteins (%)

Lactose (%)

Ash (%)

Density (g/L)

pH-value

Titritable acidity (°SH)

Free faty acids (mg/L)

Energy (KJ/100 mL)

Cholesterol (mg/100g)

     11,94                       12,893,60                         4,10

3,10                         3,38

4,60                         4,60

0,77                         0,79

1030,10                   1029,40

6,72                         6,68

6,80                         6,70

8,10                         7,50

293,10                     288,90

10,00                       13,00

Izvor: R. Božanić i sur.: Kozje mlijeko: karakteristike i mogućnosti,

Mljekarstvo, 52 (3) 207-237, 2002.

 Uredio: MPG71         

CHEMICAL COMPOSITION OF GREEN COFFEE

Component

Arabica

%

Robusta

%

Caffeine

1.0 to 1.5

3.0 to 4.5

Trigonelin

1.0

0.75

Amino acids

2.0

2.5

Minerals

3.0 to 4.0

4.0 to 5.0

Total with ECER

50-55

35-45

Lipids

10-20

10-15

Niacin

0.5

0.5

Other

20-30

25-45

Source

Fulvio R. Mendes, Carlini EA, Dopaminergic action of an extract of green coffee beans (Coffea arabica), http://www.harald-g-schweim.de/11-Mendes.pdf

Edited by: MPG71


 

 

 


CHEMICAL COMPOSITION (PANICUM MILIACEUM L)

 




Nutrient

Average amount in 100g of product

Water, g

8.670

Protein,g

11.020

Total lipid, g

4.220

Ash, g

3.250

Carbohydrate, by difference, g

72.850

Dietary Fiber, g

8.500

Calcium, mg

8.000

Iron, mg

3.010

Magnesium, mg

114.000

Phosphorus, mg

285.000

Potassium, mg

195.000

Sodium, mg

5.000

Zinc, mg

1.680

Copper, mg

0.750

Manganese, mg

1.632

Selenium, mcg

2.700

Thiamin, mg

0.421

Riboflavin, mg

0.290

Niacin, mg

4.720

Pantothenic acid,mg

0.848

Vitamin B6, mg

0.384

Folate,mcg

85.000

Vitamin E, mg

0.050

Vitamin K, mcg

0.900

Fatty acids, total saturated, g

0.723

Saturated fatty acids, g

0.003

Saturated fatty acids 18:0, g

0.154

Fatty acids, total monounsaturated, g

0.773

Monounsaturated fatty acids 18:1undifferentiated, g

0.739

Fatty acids, total polyunsaturated, g

2.134

Polyunsaturated fatty acids 18:2undifferentiated, g

2.015

Tryptophan, g

0.119

Threonine, g

0.353

Isoleucine, g

0.465

Leucine, g

1.400

Lysine, g

0.212

Methionine, g

0.221

Cystine, g

0.212

Phenylalanine, g

0.580

Tyrosine, g

0.340

Valine, g

0.578

Arginine, g

0.382

Histidine, g

0.236

Alanine, g

0.986

Aspartic acidv

0.726

Glutamic acid, g

2.396

Glycine, g

0.287

Proline, g

0.877

Serine, g

0.644

Source

http://www.tititudorancea.com/…/nutrition_facts_panicum_miliaceum_millet_raw.htm

Uredio: MG71

CHEMICAL COMPOSITION OF HYPERICUM PERFORATUM L.

Chemical composition of  HYPERICUM PERFORATUM L.

Compound

Content

%

Germacrene D

13.7

α-Pinene

5.1

(E)-Caryophyllene

4.7

n-Dodecanol

4.5

Caryophyllene oxide

4.2

Bicyclogermacrene

3.8

α-Cadinol

3.5

Spathulenol

3.4

E)-Nerolidol

3.2

β-Pinene

2.8

δ-Cadinene

2.2

Pulegone

1.9

β-Selinene

1.8

Thymol

1.8

(2E)-Dodecenal

1.6

trans-Thujone

1.6

Carvacrol

1.4

n-Tetradecanol

1.4

Myrcene

1.2

β-Elemene

1.2

γ-Muurolene

1.1

Santolina alcohol

1.1

γ-Cadinene

1.0

Ledol

1.0

Globulol

0.8

α-Muurolol

0.8

14-Hydroxy-9-epi-(E)-caryophyllene

0.8

α-Humulene

0.7

cis-Piperitone epoxide

0.7

cis-Thujone

0.7

α-Terpineol

0.7

p-Cymene

0.9

(2E)-Nonenol

0.8

(E,E)-α-Farnesene

0.6

Germacra-4(15),5,10(14)-trien-1α-ol

0.6

cis-Chrysanthenyl acetate

0.6

2-epi-β-Funebrene

0.6

(E)-β-Farnesene

0.5

α-Muurolene

0.5

Terpinen-4-ol

0.5

Germacrene A

0.5

(2E)-Undecenol

0.5

Phytone

0.5

(3Z)-Hexenyl benzoate

0.5

Borneol

0.5

Piperitenone oxide

0.5

α-Phellandrene

0.2

Sesquisabinene

0.4

1,8-Cineole

0.4

γ-Terpinene

0.4

Linalool

0.4

Octyl formate

0.4

Carvone

0.4

Junenol

0.4

trans-Muurola-4(14),5-diene

0.3

Menthone

0.3

Linalool acetate

0.3

Citronellyl formate

0.3

1-epi-Cubenol

0.3

β-Eudesmol

0.3

β-Bourbonene

0.3

β-Copaene

0.3

(E)-Phytol

0.3

Limonene

0.2

(E)-β-Ocimene

0.2

a-Cubebene

0.2

 

Source

Farukh S. Sharopov, Isomiddin S. Gulmurodov, William N. Setzer, Essential oil composition of Hypericum perforatum L. And Hypericum scabrum L. growing wild in Tajikistan, J. Chem. Pharm. Res., 2010, 2(6):284-290

Uredio: MPG71

 

CHEMICAL COMPOSITION OF AJOWAN

Chemical composition of ajowan

Composition

Content

ground spice per 100 g

Moisture, g

8,9

Protein, g

17,1

Fat, g

18,1

Crude fiber, g

11,9

Carbohydrates, g

38,6

Total ash, g

7,9

P, g

0,44

Fe, mg/100g

14,6

Ca, g

1,525

Na, mg

56

K, mg

1,38

Fe, mg

27,7

Thiamine, mg

0,21

Riboflavin, mg

0,28

Niacin, mg

2,1

Izvor

S K Malhotra and O P Vijay, Chapter 6: Ajowan in Handbook of herbs and spices Volume 2,  376 pages, 2004

Uredio: MPG71