Nutritional Data for 1 PIECE BREAD; CORNBREAD, PREPARED FROM RECIPE, MADE WITH LOWFAT (2%) MILK

Mean value per 65.00 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1 PIECE = 65.00 gm
25.4% Cals from fat, 10.9% Cals from protein, 63.7% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  172.900     6.0%     7.9%
Protein                 Gms :    4.355     6.9%     8.7%
Total lipid (fat)       Gms :    4.615     4.8%     6.3%
Carbohydrate, by diff.  Gms :   28.275     6.0%     8.4%
Total saturated fat     Gms :    1.011     3.1%     4.1%
Ttl monounsaturated fat Gms :    1.190
Ttl polyunsaturated fat Gms :    2.084
Cholesterol             Mg  :   26.000     8.7%     8.7%
Sodium                  Mg  :  427.700    85.5%    85.5%
Vitamin A               Re  :   35.100     3.5%     4.4%
Vitamin A               IU  :  180.050
Ascorbic acid           Mg  :    0.195     0.3%     0.3%
Thiamin                 Mg  :    0.189    12.6%    17.2%
Riboflavin              Mg  :    0.191    11.2%    14.7%
Niacin                  Mg  :    1.465     7.7%     9.8%
Vitamin B6              Mg  :    0.073     3.7%     4.6%
Folacin                 Mcg :   12.350     6.2%     6.9%
Vitamin B12             Mcg :    0.098     4.9%     4.9%
Potassium               Mg  :   95.550     4.8%     4.8%
Calcium                 Mg  :  161.850    20.2%    20.2%
Phosphorus              Mg  :  109.850    13.7%    13.7%
Magnesium               Mg  :   16.250     4.6%     5.8%
Iron                    Mg  :    1.625    16.2%    10.8%
Zinc                    Mg  :    0.390     2.6%     3.2%
Pantothenic acid        Mg  :    0.220     4.4%     4.4%
Copper                  Mg  :    0.033     1.7%     1.7%
Manganese               Mg  :    0.077     2.2%     2.2%
Ash                     Gms :    2.340
Water                   Gms :   25.415
Food energy             KJ  :  722.800
Butyric acid   (4:0)    Gms :    0.018
Capriic acid   (6:0)    Gms :    0.010
Caprylic acid  (8:0)    Gms :    0.007
Capric acid   (10:0)    Gms :    0.014
Lauric acid   (12:0)    Gms :    0.016
Myristic acid (14:0)    Gms :    0.060
Palmitic acid (16:0)    Gms :    0.644
Stearic acid  (18:0)    Gms :    0.235
Palmitoleic acid(16:1)  Gms :    0.036
Oleic acid      (18:1)  Gms :    1.143
Gadoleic acid   (20:1)  Gms :    0.008
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    1.847    28.9%    37.7%
Linolenic acid(18:3/n3) Gms :    0.227    14.2%    18.9%
Stearidonic acid(18:4)  Gms :    0.000
Eicosatetraenoic(20:4)  Gms :    0.008
Eicosapentaenoic(20:5n3)Gms :    0.000
Dodecapentaenoic(22:5)  Gms :    0.000
Docosahexaenoic (22:6n3)Gms :    0.002
Phytosterols            Mg  :    7.800
Histidine               Gms :    0.118    12.4%    15.5%
Isoleucine              Gms :    0.189    23.9%    29.9%
Leucine                 Gms :    0.441    39.7%    50.1%
Lysine                  Gms :    0.192    20.3%    25.3%
Methionine              Gms :    0.099
Cystine                 Gms :    0.076
Methionine+Cystine      Gms :    0.175    17.0%    21.3%
Phenylalanine           Gms :    0.215
Tyrosine                Gms :    0.174
Phenylalanine+Tyrosine  Gms :    0.389    35.0%    44.2%
Threonine               Gms :    0.168    30.6%    19.1%
Tryptophan              Gms :    0.044    15.6%    19.8%
Valine                  Gms :    0.232    29.4%    36.8%
Arginine                Gms :    0.203
Alanine                 Gms :    0.242
Aspartic acid           Gms :    0.307
Glutamic acid           Gms :    0.894
Glycine                 Gms :    0.150
Proline                 Gms :    0.371
Serine                  Gms :    0.231
Protein Score: 100, 48% ideal. EAA score: 1.79. 
Limiting Amino Acid: Histidine