Nutritional Data for 1/2 C BREAD STUFFING; CORNBREAD, DRY MIX, PREPARED

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1/2 C = 100.00 gm
46.1% Cals from fat, 6.9% Cals from protein, 47.0% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  179.000     6.2%     8.1%
Protein                 Gms :    2.900     4.6%     5.8%
Total lipid (fat)       Gms :    8.800     9.1%    12.0%
Carbohydrate, by diff.  Gms :   21.900     4.7%     6.5%
Total saturated fat     Gms :    1.755     5.5%     7.2%
Ttl monounsaturated fat Gms :    3.856
Ttl polyunsaturated fat Gms :    2.706
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :  455.000    91.0%    91.0%
Vitamin A               Re  :   85.000     8.5%    10.6%
Vitamin A               IU  :  353.000
Ascorbic acid           Mg  :    0.800     1.3%     1.3%
Thiamin                 Mg  :    0.117     7.8%    10.6%
Riboflavin              Mg  :    0.092     5.4%     7.1%
Niacin                  Mg  :    1.247     6.6%     8.3%
Vitamin B6              Mg  :    0.038     1.9%     2.4%
Folacin                 Mcg :    8.000     4.0%     4.4%
Vitamin B12             Mcg :    0.010     0.5%     0.5%
Potassium               Mg  :   62.000     3.1%     3.1%
Calcium                 Mg  :   26.000     3.2%     3.2%
Phosphorus              Mg  :   34.000     4.2%     4.2%
Magnesium               Mg  :   13.000     3.7%     4.6%
Iron                    Mg  :    0.940     9.4%     6.3%
Zinc                    Mg  :    0.230     1.5%     1.9%
Pantothenic acid        Mg  :    0.060     1.2%     1.2%
Copper                  Mg  :    0.069     3.5%     3.5%
Manganese               Mg  :    0.114     3.3%     3.3%
Ash                     Gms :    1.500
Water                   Gms :   64.900
Food energy             KJ  :  747.000
Butyric acid   (4:0)    Gms :    0.000
Capriic acid   (6:0)    Gms :    0.000
Caprylic acid  (8:0)    Gms :    0.000
Capric acid   (10:0)    Gms :    0.000
Lauric acid   (12:0)    Gms :    0.001
Myristic acid (14:0)    Gms :    0.024
Palmitic acid (16:0)    Gms :    1.094
Stearic acid  (18:0)    Gms :    0.636
Palmitoleic acid(16:1)  Gms :    0.019
Oleic acid      (18:1)  Gms :    3.835
Gadoleic acid   (20:1)  Gms :    0.003
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    2.588    40.4%    52.8%
Linolenic acid(18:3/n3) Gms :    0.117     7.3%     9.8%
Stearidonic acid(18:4)  Gms :    0.000
Eicosatetraenoic(20:4)  Gms :    0.000
Eicosapentaenoic(20:5n3)Gms :    0.000
Dodecapentaenoic(22:5)  Gms :    0.000
Docosahexaenoic (22:6n3)Gms :    0.000
Histidine               Gms :    0.073     7.7%     9.6%
Isoleucine              Gms :    0.108    13.7%    17.1%
Leucine                 Gms :    0.256    23.1%    29.1%
Lysine                  Gms :    0.085     8.9%    11.2%
Methionine              Gms :    0.055
Cystine                 Gms :    0.057
Methionine+Cystine      Gms :    0.112    10.9%    13.7%
Phenylalanine           Gms :    0.145
Tyrosine                Gms :    0.101
Phenylalanine+Tyrosine  Gms :    0.246    22.2%    28.0%
Threonine               Gms :    0.095    17.3%    10.8%
Tryptophan              Gms :    0.031    11.1%    14.1%
Valine                  Gms :    0.132    16.7%    21.0%
Arginine                Gms :    0.128
Alanine                 Gms :    0.139
Aspartic acid           Gms :    0.161
Glutamic acid           Gms :    0.793
Glycine                 Gms :    0.110
Proline                 Gms :    0.296
Serine                  Gms :    0.142
Protein Score: 100, 51% ideal. EAA score: 1.67. 
Limiting Amino Acid: Histidine