Nutritional Data for 100 grams of MUFFINS; CORN, TOASTER-TYPE, TOASTED

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1 TOASTED MUFFIN = 31.00 gm
30.2% Cals from fat, 6.4% Cals from protein, 63.4% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  369.000    12.7%    16.8%
Protein                 Gms :    5.600     8.9%    11.2%
Total lipid (fat)       Gms :   12.000    12.4%    16.4%
Carbohydrate, by diff.  Gms :   61.600    13.1%    18.4%
Total saturated fat     Gms :    1.964     6.1%     8.0%
Ttl monounsaturated fat Gms :    2.975
Ttl polyunsaturated fat Gms :    6.180
Cholesterol             Mg  :    5.000     1.7%     1.7%
Sodium                  Mg  :  457.000    91.4%    91.4%
Vitamin A               Re  :   19.000     1.9%     2.4%
Vitamin A               IU  :   93.000
Ascorbic acid           Mg  :    0.000     0.0%     0.0%
Thiamin                 Mg  :    0.264    17.6%    24.0%
Riboflavin              Mg  :    0.354    20.8%    27.2%
Niacin                  Mg  :    2.212    11.6%    14.7%
Vitamin B6              Mg  :    0.039     1.9%     2.4%
Folacin                 Mcg :    9.000     4.5%     5.0%
Vitamin B12             Mcg :    0.020     1.0%     1.0%
Potassium               Mg  :   98.000     4.9%     4.9%
Calcium                 Mg  :   20.000     2.5%     2.5%
Phosphorus              Mg  :  259.000    32.4%    32.4%
Magnesium               Mg  :   14.000     4.0%     5.0%
Iron                    Mg  :    1.560    15.6%    10.4%
Zinc                    Mg  :    0.360     2.4%     3.0%
Pantothenic acid        Mg  :    0.236     4.7%     4.7%
Copper                  Mg  :    0.061     3.0%     3.0%
Manganese               Mg  :    0.230     6.6%     6.6%
Ash                     Gms :    2.000
Water                   Gms :   18.700
Food energy             KJ  : 1543.000
Caprylic acid  (8:0)    Gms :    0.000
Capric acid   (10:0)    Gms :    0.000
Lauric acid   (12:0)    Gms :    0.001
Myristic acid (14:0)    Gms :    0.015
Palmitic acid (16:0)    Gms :    1.441
Stearic acid  (18:0)    Gms :    0.506
Palmitoleic acid(16:1)  Gms :    0.067
Oleic acid      (18:1)  Gms :    2.883
Gadoleic acid   (20:1)  Gms :    0.024
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    5.459    85.3%   111.4%
Linolenic acid(18:3/n3) Gms :    0.692    43.2%    57.7%
Eicosatetraenoic(20:4)  Gms :    0.022
Eicosapentaenoic(20:5n3)Gms :    0.001
Docosahexaenoic (22:6n3)Gms :    0.006
Histidine               Gms :    0.138    14.5%    18.2%
Isoleucine              Gms :    0.227    28.7%    36.0%
Leucine                 Gms :    0.469    42.3%    53.3%
Lysine                  Gms :    0.209    22.0%    27.5%
Methionine              Gms :    0.125
Cystine                 Gms :    0.120
Methionine+Cystine      Gms :    0.245    23.8%    29.9%
Phenylalanine           Gms :    0.289
Tyrosine                Gms :    0.198
Phenylalanine+Tyrosine  Gms :    0.487    43.9%    55.3%
Threonine               Gms :    0.198    36.0%    22.5%
Tryptophan              Gms :    0.064    22.9%    29.1%
Valine                  Gms :    0.270    34.2%    42.9%
Arginine                Gms :    0.269
Alanine                 Gms :    0.261
Aspartic acid           Gms :    0.357
Glutamic acid           Gms :    1.438
Glycine                 Gms :    0.205
Proline                 Gms :    0.508
Serine                  Gms :    0.319
Protein Score: 100, 48% ideal. EAA score: 1.63. 
Limiting Amino Acid: Histidine