Nutritional Data for 1 PIECE BREAD; CORNBREAD, PREPARED FROM RECIPE, MADE WITH WHOLE MILK

Mean value per 65.00 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1 PIECE = 65.00 gm
27.0% Cals from fat, 10.7% Cals from protein, 62.4% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  176.150     6.1%     8.0%
Protein                 Gms :    4.355     6.9%     8.7%
Total lipid (fat)       Gms :    5.005     5.2%     6.8%
Carbohydrate, by diff.  Gms :   28.275     6.0%     8.4%
Total saturated fat     Gms :    1.254     3.9%     5.1%
Ttl monounsaturated fat Gms :    1.303
Ttl polyunsaturated fat Gms :    2.099
Cholesterol             Mg  :   27.950     9.3%     9.3%
Sodium                  Mg  :  427.700    85.5%    85.5%
Total dietary fiber     Gms :    2.275     9.1%     9.1%
Vitamin A               Re  :   27.950     2.8%     3.5%
Vitamin A               IU  :  157.950
Ascorbic acid           Mg  :    0.195     0.3%     0.3%
Thiamin                 Mg  :    0.189    12.6%    17.2%
Riboflavin              Mg  :    0.190    11.2%    14.6%
Niacin                  Mg  :    1.464     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  :   94.900     4.7%     4.7%
Calcium                 Mg  :  161.200    20.1%    20.1%
Phosphorus              Mg  :  109.200    13.7%    13.7%
Magnesium               Mg  :   15.600     4.5%     5.6%
Iron                    Mg  :    1.625    16.2%    10.8%
Zinc                    Mg  :    0.383     2.6%     3.2%
Pantothenic acid        Mg  :    0.218     4.4%     4.4%
Copper                  Mg  :    0.033     1.7%     1.7%
Manganese               Mg  :    0.077     2.2%     2.2%
Ash                     Gms :    2.275
Water                   Gms :   25.090
Food energy             KJ  :  736.450
Butyric acid   (4:0)    Gms :    0.029
Capriic acid   (6:0)    Gms :    0.018
Caprylic acid  (8:0)    Gms :    0.010
Capric acid   (10:0)    Gms :    0.024
Lauric acid   (12:0)    Gms :    0.027
Myristic acid (14:0)    Gms :    0.102
Palmitic acid (16:0)    Gms :    0.754
Stearic acid  (18:0)    Gms :    0.286
Palmitoleic acid(16:1)  Gms :    0.046
Oleic acid      (18:1)  Gms :    1.249
Gadoleic acid   (20:1)  Gms :    0.008
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    1.856    29.0%    37.9%
Linolenic acid(18:3/n3) Gms :    0.233    14.5%    19.4%
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
Histidine               Gms :    0.117    12.3%    15.4%
Isoleucine              Gms :    0.188    23.8%    29.8%
Leucine                 Gms :    0.439    39.6%    49.9%
Lysine                  Gms :    0.192    20.2%    25.2%
Methionine              Gms :    0.098
Cystine                 Gms :    0.075
Methionine+Cystine      Gms :    0.174    16.8%    21.2%
Phenylalanine           Gms :    0.214
Tyrosine                Gms :    0.174
Phenylalanine+Tyrosine  Gms :    0.387    34.9%    44.0%
Threonine               Gms :    0.168    30.5%    19.1%
Tryptophan              Gms :    0.044    15.6%    19.8%
Valine                  Gms :    0.231    29.3%    36.7%
Arginine                Gms :    0.202
Alanine                 Gms :    0.242
Aspartic acid           Gms :    0.306
Glutamic acid           Gms :    0.892
Glycine                 Gms :    0.150
Proline                 Gms :    0.370
Serine                  Gms :    0.231
Protein Score: 100, 48% ideal. EAA score: 1.78. 
Limiting Amino Acid: Histidine