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Bread, cornbread, prepared from recipe, made with low fat (2%) milk
| Calories 266 |
Calories from Fat 62 |
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[1] |
| Total Carbohydrate 44g |
44% |
| Nutrient | Quantity | Units |
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| Alanine | 0.37 | g | | Arginine | 0.31 | g | | Ash | 3.60 | g | | Aspartic acid | 0.47 | g | | Calcium, Ca | 249.00 | mg | | Carbohydrate, by difference | 43.50 | g | | Cholesterol | 40.00 | mg | | Copper, Cu | 0.05 | mg | | Cystine | 0.12 | g | | Energy | 1113.00 | kJ | | Energy | 266.00 | kcal | | Fatty acids, total monounsaturated | 1.83 | g | | Fatty acids, total polyunsaturated | 3.21 | g | | Fatty acids, total saturated | 1.56 | g | | Folate, DFE | 118.00 | mcg_DFE | | Folate, food | 19.00 | mcg | | Folate, total | 77.00 | mcg | | Folic acid | 58.00 | mcg | | Glutamic acid | 1.38 | g | | Glycine | 0.23 | g | | Histidine | 0.18 | g | | Iron, Fe | 2.50 | mg | | Isoleucine | 0.29 | g | | Leucine | 0.68 | g | | Lysine | 0.30 | g | | Magnesium, Mg | 25.00 | mg | | Manganese, Mn | 0.12 | mg | | Methionine | 0.15 | g | | Niacin | 2.25 | mg | | Pantothenic acid | 0.34 | mg | | Phenylalanine | 0.33 | g | | Phosphorus, P | 169.00 | mg | | Phytosterols | 12.00 | mg | | Potassium, K | 147.00 | mg | | Proline | 0.57 | g | | Protein | 6.70 | g | | Riboflavin | 0.29 | mg | | Selenium, Se | 10.10 | mcg | | Serine | 0.36 | g | | Sodium, Na | 658.00 | mg | | Thiamin | 0.29 | mg | | Threonine | 0.26 | g | | Total lipid (fat) | 7.10 | g | | Tryptophan | 0.07 | g | | Tyrosine | 0.27 | g | | Valine | 0.36 | g | | Vitamin A, IU | 277.00 | IU | | Vitamin B-12 | 0.15 | mcg | | Vitamin B-6 | 0.11 | mg | | Vitamin C, total ascorbic acid | 0.30 | mg | | Water | 39.10 | g | | Zinc, Zn | 0.60 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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