Nutritional Data for 1/2 CUP CORN WITH RED AND GREEN PEPPERS; CND, SOL&LIQ

Mean value per 114.00 grams edible part;  0.0% refuse 
Portions:  1/2 CUP = 114.00 gm, 1 CUP = 227.00 gm
6.1% Cals from fat, 11.7% Cals from protein, 82.2% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   85.500     2.9%     3.9%
Protein                 Gms :    2.656     4.2%     5.3%
Total lipid (fat)       Gms :    0.627     0.6%     0.9%
Carbohydrate, by diff.  Gms :   20.714     4.4%     6.2%
Total saturated fat     Gms :    0.097     0.3%     0.4%
Ttl monounsaturated fat Gms :    0.179
Ttl polyunsaturated fat Gms :    0.298
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :  395.580    79.1%    79.1%
Vitamin A               Re  :   26.220     2.6%     3.3%
Vitamin A               IU  :  264.480
Ascorbic acid           Mg  :   10.032    16.7%    16.7%
Thiamin                 Mg  :    0.025     1.7%     2.3%
Riboflavin              Mg  :    0.091     5.4%     7.0%
Niacin                  Mg  :    1.083     5.7%     7.2%
Vitamin B6              Mg  :    0.111     5.5%     6.9%
Folacin                 Mcg :   38.646    19.3%    21.5%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  174.420     8.7%     8.7%
Calcium                 Mg  :    5.700     0.7%     0.7%
Phosphorus              Mg  :   70.680     8.8%     8.8%
Magnesium               Mg  :   28.500     8.1%    10.2%
Iron                    Mg  :    0.901     9.0%     6.0%
Zinc                    Mg  :    0.422     2.8%     3.5%
Pantothenic acid        Mg  :    0.510    10.2%    10.2%
Copper                  Mg  :    0.068     3.4%     3.4%
Manganese               Mg  :    0.049     1.4%     1.4%
Ash                     Gms :    1.653
Water                   Gms :   88.350
Food energy             KJ  :  357.960
Lauric acid   (12:0)    Gms :    0.000
Myristic acid (14:0)    Gms :    0.000
Palmitic acid (16:0)    Gms :    0.090
Stearic acid  (18:0)    Gms :    0.007
Palmitoleic acid(16:1)  Gms :    0.000
Oleic acid      (18:1)  Gms :    0.179
Linoleic acid (18:2/n6) Gms :    0.288     4.5%     5.9%
Linolenic acid(18:3/n3) Gms :    0.009     0.6%     0.8%
Histidine               Gms :    0.072     7.6%     9.4%
Isoleucine              Gms :    0.106    13.4%    16.8%
Leucine                 Gms :    0.280    25.3%    31.9%
Lysine                  Gms :    0.113    11.9%    14.8%
Methionine              Gms :    0.055
Cystine                 Gms :    0.023
Methionine+Cystine      Gms :    0.078     7.5%     9.5%
Phenylalanine           Gms :    0.122
Tyrosine                Gms :    0.099
Phenylalanine+Tyrosine  Gms :    0.221    19.9%    25.1%
Threonine               Gms :    0.106    19.3%    12.0%
Tryptophan              Gms :    0.019     6.9%     8.8%
Valine                  Gms :    0.150    19.0%    23.9%
Arginine                Gms :    0.108
Alanine                 Gms :    0.237
Aspartic acid           Gms :    0.209
Glutamic acid           Gms :    0.516
Glycine                 Gms :    0.104
Proline                 Gms :    0.235
Serine                  Gms :    0.125
Protein Score: 100, 46% ideal. EAA score: 1.64. 
Limiting Amino Acid: Tryptophan