Serving size:
| Proximates | Amount in |
|---|
| Water | 68.55 g |
| Energy | 121 kcal |
| Energy | 506 kJ |
| Protein | 6.76 g |
| Total lipid (fat) | 0.38 g |
| Ash | 1.06 g |
| Carbohydrate, by difference | 23.25 g |
| Fiber, total dietary | 6.7 g |
| Lipids | Amount in |
|---|
| Fatty acids, total saturated | 0.083 g |
| 16:0 | 0.077 g |
| 18:0 | 0.006 g |
| Fatty acids, total monounsaturated | 0.003 g |
| 18:1 undifferentiated | 0.003 g |
| Fatty acids, total polyunsaturated | 0.205 g |
| 18:2 undifferentiated | 0.196 g |
| 18:3 undifferentiated | 0.009 g |
- Carbohydrate Factor
- 4.07
- Fat Factor
- 8.37
- Protein Factor
- 3.47
- Nitrogen to Protein Conversion Factor
- 6.25
| Minerals | Amount in |
|---|
| Calcium, Ca | 43 mg |
| Iron, Fe | 1.11 mg |
| Magnesium, Mg | 46 mg |
| Phosphorus, P | 119 mg |
| Potassium, K | 384 mg |
| Sodium, Na | 241 mg |
| Zinc, Zn | 0.9 mg |
| Copper, Cu | 0.269 mg |
| Manganese, Mn | 0.501 mg |
| Amino Acids | Amount in |
|---|
| Tryptophan | 0.066 g |
| Threonine | 0.239 g |
| Isoleucine | 0.245 g |
| Leucine | 0.483 g |
| Lysine | 0.474 g |
| Methionine | 0.076 g |
| Cystine | 0.078 g |
| Phenylalanine | 0.579 g |
| Tyrosine | 0.168 g |
| Valine | 0.292 g |
| Arginine | 0.405 g |
| Histidine | 0.241 g |
| Alanine | 0.303 g |
| Aspartic acid | 0.669 g |
| Glutamic acid | 1.568 g |
| Glycine | 0.25 g |
| Proline | 0.298 g |
| Vitamins | Amount in |
|---|
| Selenium, Se | 2.9 µg |
| Thiamin | 0.146 mg |
| Riboflavin | 0.059 mg |
| Niacin | 0.781 mg |
| Pantothenic acid | 0.319 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 111 µg |
| Folate, food | 111 µg |
| Folate, DFE | 111 µg |
| Vitamin A, IU | 3 IU |
LanguaL Codes
- VEGETABLE OR VEGETABLE PRODUCT (US CFR)
- 1600 LEGUMES AND LEGUME PRODUCTS (USDA SR)
- PIGEON PEA
- SEED
- WHOLE, NATURAL SHAPE
- FULLY HEAT-TREATED
- BOILED
- REHYDRATED
- SALT ADDED
- PRESERVATION METHOD NOT KNOWN
- NO PACKING MEDIUM USED
- CONTAINER OR WRAPPING NOT KNOWN
- FOOD CONTACT SURFACE NOT KNOWN
- HUMAN FOOD, NO AGE SPECIFICATION
- RIPE OR MATURE
