Nutritional Data for 1 OZ MUFFINS; CORN, 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 MUFFIN = 57.00 gm
37.7% Cals from fat, 9.4% Cals from protein, 52.9% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   91.004     3.1%     4.1%
Protein                 Gms :    2.013     3.2%     4.0%
Total lipid (fat)       Gms :    3.657     3.8%     5.0%
Carbohydrate, by diff.  Gms :   12.531     2.7%     3.7%
Total saturated fat     Gms :    0.765     2.4%     3.1%
Ttl monounsaturated fat Gms :    0.906
Ttl polyunsaturated fat Gms :    1.754
Cholesterol             Mg  :   12.758     4.3%     4.3%
Sodium                  Mg  :  165.848    33.2%    33.2%
Vitamin A               Re  :   11.340     1.1%     1.4%
Vitamin A               IU  :   58.401
Ascorbic acid           Mg  :    0.085     0.1%     0.1%
Thiamin                 Mg  :    0.086     5.7%     7.8%
Riboflavin              Mg  :    0.088     5.2%     6.7%
Niacin                  Mg  :    0.675     3.6%     4.5%
Vitamin B6              Mg  :    0.026     1.3%     1.6%
Folacin                 Mcg :    4.820     2.4%     2.7%
Vitamin B12             Mcg :    0.045     2.3%     2.3%
Potassium               Mg  :   40.824     2.0%     2.0%
Calcium                 Mg  :   73.143     9.1%     9.1%
Phosphorus              Mg  :   49.896     6.2%     6.2%
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  :    0.101     2.0%     2.0%
Copper                  Mg  :    0.017     0.9%     0.9%
Manganese               Mg  :    0.053     1.5%     1.5%
Ash                     Gms :    0.964
Water                   Gms :    9.214
Food energy             KJ  :  380.741
Butyric acid   (4:0)    Gms :    0.013
Capriic acid   (6:0)    Gms :    0.008
Caprylic acid  (8:0)    Gms :    0.005
Capric acid   (10:0)    Gms :    0.011
Lauric acid   (12:0)    Gms :    0.012
Myristic acid (14:0)    Gms :    0.048
Palmitic acid (16:0)    Gms :    0.485
Stearic acid  (18:0)    Gms :    0.183
Palmitoleic acid(16:1)  Gms :    0.024
Oleic acid      (18:1)  Gms :    0.876
Gadoleic acid   (20:1)  Gms :    0.006
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    1.548    24.2%    31.6%
Linolenic acid(18:3/n3) Gms :    0.201    12.6%    16.8%
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
Phytosterols            Mg  :    7.088
Histidine               Gms :    0.051     5.4%     6.8%
Isoleucine              Gms :    0.086    10.9%    13.6%
Leucine                 Gms :    0.185    16.7%    21.1%
Lysine                  Gms :    0.086     9.0%    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 :    0.175    15.8%    19.9%
Threonine               Gms :    0.074    13.4%     8.4%
Tryptophan              Gms :    0.022     7.8%     9.9%
Valine                  Gms :    0.103    13.0%    16.3%
Arginine                Gms :    0.090
Alanine                 Gms :    0.098
Aspartic acid           Gms :    0.132
Glutamic acid           Gms :    0.461
Glycine                 Gms :    0.068
Proline                 Gms :    0.180
Serine                  Gms :    0.107
Protein Score: 100, 47% ideal. EAA score: 1.69. 
Limiting Amino Acid: Histidine