partially defatted (glandless) cottonseed flour

Discussion

partially defatted (glandless) cottonseed flourFood Facts

cottonseed flour, partially defatted (glandless) food facts

USDA SR27 Database Food #12007 category seeds-nuts Food Products
Measurement
measure spectrum
Amount: 1 cup = 94 grams
of COTTONSEED FLR,PART DEFATTED (GLANDLESS)
Current Multiple = 1
12007
Measurement Choices:
1 cup   1 tbsp

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
337 kcal
 
1412 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
38.11 g
 
5.83 g
 
38.5 g
 
2.8 g
 
5.92 g
 
5.64 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
0.723 mg
 
0 mcg
 
2.3 mg
 
1.976 mg
 
0.375 mg
 
3.821 mg
 
0.421 mg
 
215 mcg
 
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
449 mg
 
1.109 mg
 
11.9 mg
 
678 mg
 
2.014 mg
 
1501 mg
 
5.3 mcg
 
1666 mg
 
33 mg
 
10.99 mg
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.83 g
 
Fat Calories = 49.3 kcals = 15% of total
0.01 g
nmb/Ω6   0:1
2.75 g
Ω6/Ω3   275:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
38.5 g
 
Protein Calories = 144.6 kcals = 43% of total
Nine Indispensable Amino Acids
1.214 g
 
2.63 g
 
1.387 g
 
1.954 g
 
1.424 g
 
0.581 g
 
1.976 g
 
End of Nine
 
 
0.625 g
 
1.01 g
 
1.387 g
 
2.397 g
 
FFF-logo
Proteins are:
Footnotes:

This food, briefly described as COTTONSEED FLR,PART DEFATTED (GLANDLESS), 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 18:2 undifferentiated Ω6
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. 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. Thiamin aka Vitamin B-1 Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine