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See Nutritional Data for 100 Grams
See Nutritional Data for 1 MUFFIN

Nutritional Data for 1 OZ MUFFINS; CORN, 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 MUFFIN = 57.00 gm
36.6% Cals from fat, 9.6% Cals from protein, 53.8% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   89.586     3.1%     4.1%
Protein                 Gms :    2.013     3.2%     4.0%
Total lipid (fat)       Gms :    3.487     3.6%     4.8%
Carbohydrate, by diff.  Gms :   12.531     2.7%     3.7%
Total saturated fat     Gms :    0.655     2.0%     2.7%
Ttl monounsaturated fat Gms :    0.854
Ttl polyunsaturated fat Gms :    1.747
Cholesterol             Mg  :   11.907     4.0%     4.0%
Sodium                  Mg  :  165.848    33.2%    33.2%
Vitamin A               Re  :   14.459     1.4%     1.8%
Vitamin A               IU  :   68.324
Ascorbic acid           Mg  :    0.085     0.1%     0.1%
Thiamin                 Mg  :    0.086     5.7%     7.8%
Riboflavin              Mg  :    0.088     5.2%     6.8%
Niacin                  Mg  :    0.675     3.6%     4.5%
Vitamin B6              Mg  :    0.026     1.3%     1.6%
Folacin                 Mcg :    5.103     2.6%     2.8%
Vitamin B12             Mcg :    0.045     2.3%     2.3%
Potassium               Mg  :   41.108     2.1%     2.1%
Calcium                 Mg  :   73.427     9.2%     9.2%
Phosphorus              Mg  :   50.180     6.3%     6.3%
Magnesium               Mg  :    6.521     1.9%     2.3%
Iron                    Mg  :    0.740     7.4%     4.9%
Zinc                    Mg  :    0.173     1.2%     1.4%
Pantothenic acid        Mg  :    0.102     2.0%     2.0%
Copper                  Mg  :    0.017     0.8%     0.8%
Manganese               Mg  :    0.053     1.5%     1.5%
Ash                     Gms :    0.964
Water                   Gms :    9.356
Food energy             KJ  :  374.504
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 :    0.029
Palmitic acid (16:0)    Gms :    0.435
Stearic acid  (18:0)    Gms :    0.159
Palmitoleic acid(16:1)  Gms :    0.019
Oleic acid      (18:1)  Gms :    0.828
Gadoleic acid   (20:1)  Gms :    0.006
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    1.544    24.1%    31.5%
Linolenic acid(18:3/n3) Gms :    0.198    12.4%    16.5%
Stearidonic acid(18:4)  Gms :    0.000
Eicosatetraenoic(20:4)  Gms :    0.004
Eicosapentaenoic(20:5n3)Gms :    0.000
Dodecapentaenoic(22:5)  Gms :    0.000
Docosahexaenoic (22:6n3)Gms :    0.001
Histidine               Gms :    0.052     5.4%     6.8%
Isoleucine              Gms :    0.086    10.9%    13.7%
Leucine                 Gms :    0.186    16.7%    21.1%
Lysine                  Gms :    0.086     9.1%    11.3%
Methionine              Gms :    0.044
Cystine                 Gms :    0.036
Methionine+Cystine      Gms :    0.080     7.8%     9.8%
Phenylalanine           Gms :    0.099
Tyrosine                Gms :    0.077
Phenylalanine+Tyrosine  Gms :    0.176    15.9%    20.0%
Threonine               Gms :    0.074    13.5%     8.4%
Tryptophan              Gms :    0.022     7.8%     9.9%
Valine                  Gms :    0.103    13.1%    16.4%
Arginine                Gms :    0.090
Alanine                 Gms :    0.098
Aspartic acid           Gms :    0.132
Glutamic acid           Gms :    0.462
Glycine                 Gms :    0.068
Proline                 Gms :    0.181
Serine                  Gms :    0.107
Protein Score: 100, 47% ideal. EAA score: 1.70. 
Limiting Amino Acid: Histidine