low fat Peanut flour

Discussion

low fat Peanut flour Food Facts

Peanut flour, low fat food facts

USDA SR27 Database Food #16100 category legumes-beans Food Products
Measurement
measure spectrum
Amount: 1 cup = 60 grams
of PEANUT FLOUR,LOW FAT
Current Multiple = 1
16100
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
257 kcal
 
1074 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
18.76 g
 
13.14 g
 
20.28 g
 
9.5 g
 
4.68 g
 
3.14 g
 
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
0.182 mg
 
0 mcg
 
0.274 mg
 
0.103 mg
 
6.899 mg
 
0.926 mg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
78 mg
 
1.223 mg
 
2.84 mg
 
29 mg
 
2.539 mg
 
305 mg
 
4.3 mcg
 
815 mg
 
1 mg
 
3.59 mg
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
13.14 g
 
Fat Calories = 110.8 kcals = 43% of total
0.001 g
nmb/Ω6   0:1
4.151 g
Ω6/Ω3   4151:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
20.28 g
 
Protein Calories = 76 kcals = 30% of total
Nine Indispensable Amino Acids
0.512 g
 
1.315 g
 
0.713 g
 
0.728 g
 
0.695 g
 
0.197 g
 
0.851 g
 
End of Nine
 
 
0.249 g
 
0.26 g
 
0.824 g
 
1.051 g
 
FFF-logo
Proteins are:
Footnotes:

This food, briefly described as PEANUT FLOUR,LOW FAT, 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 Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th 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 Copper, Cu, is a component of enzymes in iron metabolism. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total saturated