virginia Peanuts

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virginia Peanuts Food Facts

Peanuts, virginia, raw food facts

USDA SR27 Database Food #16095 category legumes-beans Food Products
Measurement
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Amount: apple1 cup = 146 grams
of PEANUTS,VIRGINIA,RAW
1 data points used
Current Multiple = 1
16095
Measurement Choices:
1 cup   1 oz

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
822 563
 
3440 2356
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
24.15 16.54
 
71.18 48.75
 
36.78 25.19
 
12.4 8.5
 
10.09 6.91
 
3.81 2.61
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.505 0.346
 
0 0
 
9.58 6.56
 
0.953 0.653
 
0.191 0.131
 
18.068 12.375
 
2.568 1.759
 
349 239
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
130 89
 
1.624 1.112
 
3.72 2.55
 
250 171
 
2.476 1.696
 
555 380
 
10.4 7.1
 
1007 690
 
15 10
 
6.47 4.43
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.77 3.95
 
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
71.18 48.75
 
Fat Calories = 595.5 kcals = 72% of total
21.72 14.877
 
37.347 25.58
 
9.394 6.434
 
0.028 g
nmb/Ω6   0:1
21.395 g
Ω6/Ω3   764.11:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
36.78 25.19
 
Protein Calories = 136.7 kcals = 17% of total
Nine Indispensable Amino Acids
0.93 0.637
 
2.384 1.633
 
1.294 0.886
 
1.32 0.904
 
1.26 0.863
 
0.358 0.245
 
1.543 1.057
 
End of Nine
 
 
0.451 0.309
 
0.472 0.323
 
1.495 1.024
 
1.907 1.306
 
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Proteins are:
Footnotes:

This food, briefly described as PEANUTS,VIRGINIA,RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6 Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Arginine Aspartic acid Glutamic acid Glycine Serine Fatty acids, total saturated