Solylent 1.4, 2000 calories as published, other U.S. government DRI male 19-50

by hess8Last updated February 18, 2017
Macro NutrientsAmountMax
Calories (kcal)2000
Carbohydrates (g)205
Protein (g)80
Total Fat (g)90
Saturated Fat (g)022
Monounsaturated Fat (g)0
Polyunsaturated Fat (g)0
Omega-3 Fatty Acids (g)2.5
Omega-6 Fatty Acids (g)10
Total Fiber (g)27
Soluble Fiber (g)0
Insoluble Fiber (g)0
Cholesterol (mg)0
VitaminsAmountMax
Vitamin A (IU)300010000
Vitamin B6 (mg)1.3100
Vitamin B12 (ug)2.4
Vitamin C (mg)902000
Vitamin D (IU)6004000
Vitamin E (IU)201000
Vitamin K (ug)120
Thiamin (mg)1.2
Riboflavin (mg)1.3
Niacin (mg)1635
Folate (ug)4001000
Pantothenic Acid (mg)5
Biotin (ug)30
Choline (mg)5503500
MineralsAmountMax
Calcium (g)12.5
Chloride (g)2.2
Chromium (ug)35
Copper (mg)0.910
Iodine (ug)1501100
Iron (mg)21.545
Magnesium (mg)400
Manganese (mg)2.311
Molybdenum (ug)452000
Phosphorus (g)0.74
Potassium (g)3.5
Selenium (ug)55400
Sodium (g)1.252.3
Sulfur (g)0
Zinc (mg)1140
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Notes:

Uses Soylent 1.4 macro nutrition profile, which is 43-40-17 carb/fat/protein by calories percentage, from the Soylent website.

From their website list, I've incorporated the info below as targets, and left the nutrients not in the list below unchanged from the U.S. government DRI, for male 19-50, 2000 cal. The saturated fat DRI-max I got from the US government recommendations (<22 mg). No sulfur minimum is given. The best I can calculate, Soylent 1.3 has 7.8 g saturated fat (nutrition panel lists the saturated fat in 1/3 of a bag as 13% of 20 g, so a full bag as 39% of 20 or 7.8g.)

For chloride, there is a minimum of 700 mg (http://www.thenutritiondr.com/chloride/), The DRI is three times that, but I don't see any evidence online that we need more chloride than what comes in salt.. My target is the chloride in Soylent 1.4,1.5. There is no evidence for a maximum for chloride. The recommended max is simply chosen to match the molar ratio with sodium, since excess sodium is a big problem. See http://www.ianrpubs.unl.edu/pages/publicationD.jsp?publicationId=295.