Nutritional Data for 1 OZ BREAD; CORNBREAD, PREPARED FROM RECIPE, MADE WITH WHOLE MILK

Mean value per 28.35 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1 PIECE = 65.00 gm
27.0% Cals from fat, 10.7% Cals from protein, 62.4% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   76.829     2.6%     3.5%
Protein                 Gms :    1.899     3.0%     3.8%
Total lipid (fat)       Gms :    2.183     2.3%     3.0%
Carbohydrate, by diff.  Gms :   12.332     2.6%     3.7%
Total saturated fat     Gms :    0.547     1.7%     2.2%
Ttl monounsaturated fat Gms :    0.568
Ttl polyunsaturated fat Gms :    0.916
Cholesterol             Mg  :   12.191     4.1%     4.1%
Sodium                  Mg  :  186.543    37.3%    37.3%
Total dietary fiber     Gms :    0.992     4.0%     4.0%
Vitamin A               Re  :   12.191     1.2%     1.5%
Vitamin A               IU  :   68.891
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  :   41.391     2.1%     2.1%
Calcium                 Mg  :   70.308     8.8%     8.8%
Phosphorus              Mg  :   47.628     6.0%     6.0%
Magnesium               Mg  :    6.804     1.9%     2.4%
Iron                    Mg  :    0.709     7.1%     4.7%
Zinc                    Mg  :    0.167     1.1%     1.4%
Pantothenic acid        Mg  :    0.095     1.9%     1.9%
Copper                  Mg  :    0.014     0.7%     0.7%
Manganese               Mg  :    0.033     1.0%     1.0%
Ash                     Gms :    0.992
Water                   Gms :   10.943
Food energy             KJ  :  321.206
Butyric acid   (4:0)    Gms :    0.012
Capriic acid   (6:0)    Gms :    0.008
Caprylic acid  (8:0)    Gms :    0.005
Capric acid   (10:0)    Gms :    0.010
Lauric acid   (12:0)    Gms :    0.012
Myristic acid (14:0)    Gms :    0.045
Palmitic acid (16:0)    Gms :    0.329
Stearic acid  (18:0)    Gms :    0.125
Palmitoleic acid(16:1)  Gms :    0.020
Oleic acid      (18:1)  Gms :    0.545
Gadoleic acid   (20:1)  Gms :    0.003
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    0.810    12.7%    16.5%
Linolenic acid(18:3/n3) Gms :    0.101     6.3%     8.5%
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
Histidine               Gms :    0.051     5.4%     6.7%
Isoleucine              Gms :    0.082    10.4%    13.0%
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     7.3%     9.2%
Phenylalanine           Gms :    0.093
Tyrosine                Gms :    0.076
Phenylalanine+Tyrosine  Gms :    0.169    15.2%    19.2%
Threonine               Gms :    0.073    13.3%     8.3%
Tryptophan              Gms :    0.019     6.8%     8.6%
Valine                  Gms :    0.101    12.8%    16.0%
Arginine                Gms :    0.088
Alanine                 Gms :    0.105
Aspartic acid           Gms :    0.134
Glutamic acid           Gms :    0.389
Glycine                 Gms :    0.065
Proline                 Gms :    0.161
Serine                  Gms :    0.101
Protein Score: 100, 48% ideal. EAA score: 1.78. 
Limiting Amino Acid: Histidine