Nutritional Data for 1 OZ BREAD; CORNBREAD, PREPARED FROM RECIPE, MADE WITH LOWFAT (2%) MILK

Mean value per 28.35 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1 PIECE = 65.00 gm
25.4% Cals from fat, 10.9% Cals from protein, 63.7% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   75.411     2.6%     3.4%
Protein                 Gms :    1.899     3.0%     3.8%
Total lipid (fat)       Gms :    2.013     2.1%     2.7%
Carbohydrate, by diff.  Gms :   12.332     2.6%     3.7%
Total saturated fat     Gms :    0.441     1.4%     1.8%
Ttl monounsaturated fat Gms :    0.519
Ttl polyunsaturated fat Gms :    0.909
Cholesterol             Mg  :   11.340     3.8%     3.8%
Sodium                  Mg  :  186.543    37.3%    37.3%
Vitamin A               Re  :   15.309     1.5%     1.9%
Vitamin A               IU  :   78.530
Ascorbic acid           Mg  :    0.085     0.1%     0.1%
Thiamin                 Mg  :    0.082     5.5%     7.5%
Riboflavin              Mg  :    0.083     4.9%     6.4%
Niacin                  Mg  :    0.639     3.4%     4.3%
Vitamin B6              Mg  :    0.032     1.6%     2.0%
Folacin                 Mcg :    5.387     2.7%     3.0%
Vitamin B12             Mcg :    0.043     2.1%     2.1%
Potassium               Mg  :   41.675     2.1%     2.1%
Calcium                 Mg  :   70.592     8.8%     8.8%
Phosphorus              Mg  :   47.912     6.0%     6.0%
Magnesium               Mg  :    7.088     2.0%     2.5%
Iron                    Mg  :    0.709     7.1%     4.7%
Zinc                    Mg  :    0.170     1.1%     1.4%
Pantothenic acid        Mg  :    0.096     1.9%     1.9%
Copper                  Mg  :    0.014     0.7%     0.7%
Manganese               Mg  :    0.033     1.0%     1.0%
Ash                     Gms :    1.021
Water                   Gms :   11.085
Food energy             KJ  :  315.252
Butyric acid   (4:0)    Gms :    0.008
Capriic acid   (6:0)    Gms :    0.005
Caprylic acid  (8:0)    Gms :    0.003
Capric acid   (10:0)    Gms :    0.006
Lauric acid   (12:0)    Gms :    0.007
Myristic acid (14:0)    Gms :    0.026
Palmitic acid (16:0)    Gms :    0.281
Stearic acid  (18:0)    Gms :    0.103
Palmitoleic acid(16:1)  Gms :    0.016
Oleic acid      (18:1)  Gms :    0.499
Gadoleic acid   (20:1)  Gms :    0.003
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    0.805    12.6%    16.4%
Linolenic acid(18:3/n3) Gms :    0.099     6.2%     8.2%
Stearidonic acid(18:4)  Gms :    0.000
Eicosatetraenoic(20:4)  Gms :    0.003
Eicosapentaenoic(20:5n3)Gms :    0.000
Dodecapentaenoic(22:5)  Gms :    0.000
Docosahexaenoic (22:6n3)Gms :    0.001
Phytosterols            Mg  :    3.402
Histidine               Gms :    0.051     5.4%     6.8%
Isoleucine              Gms :    0.082    10.4%    13.1%
Leucine                 Gms :    0.192    17.3%    21.8%
Lysine                  Gms :    0.084     8.8%    11.0%
Methionine              Gms :    0.043
Cystine                 Gms :    0.033
Methionine+Cystine      Gms :    0.076     7.4%     9.3%
Phenylalanine           Gms :    0.094
Tyrosine                Gms :    0.076
Phenylalanine+Tyrosine  Gms :    0.170    15.3%    19.3%
Threonine               Gms :    0.073    13.4%     8.3%
Tryptophan              Gms :    0.019     6.8%     8.6%
Valine                  Gms :    0.101    12.8%    16.1%
Arginine                Gms :    0.088
Alanine                 Gms :    0.105
Aspartic acid           Gms :    0.134
Glutamic acid           Gms :    0.390
Glycine                 Gms :    0.065
Proline                 Gms :    0.162
Serine                  Gms :    0.101
Protein Score: 100, 48% ideal. EAA score: 1.79. 
Limiting Amino Acid: Histidine