Nutritional Data for 1 CUP CORN PUDDING

Mean value per 250.00 grams edible part;  0.0% refuse 
Portions:  2/3 CUP = 167.00 gm, 1 CUP = 250.00 gm
42.4% Cals from fat, 15.9% Cals from protein, 41.6% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  272.500     9.4%    12.4%
Protein                 Gms :   10.975    17.4%    21.9%
Total lipid (fat)       Gms :   13.300    13.8%    18.1%
Carbohydrate, by diff.  Gms :   31.900     6.8%     9.5%
Total saturated fat     Gms :    6.342    19.7%    26.0%
Ttl monounsaturated fat Gms :    4.303
Ttl polyunsaturated fat Gms :    1.710
Cholesterol             Mg  :  250.000    83.3%    83.3%
Sodium                  Mg  :  137.500    27.5%    27.5%
Vitamin A               Re  :   90.000     9.0%    11.2%
Vitamin A               IU  :  615.000
Ascorbic acid           Mg  :    7.000    11.7%    11.7%
Thiamin                 Mg  :    1.032    68.8%    93.9%
Riboflavin              Mg  :    0.320    18.8%    24.6%
Niacin                  Mg  :    2.467    13.0%    16.4%
Vitamin B6              Mg  :    0.295    14.8%    18.4%
Folacin                 Mcg :   63.250    31.6%    35.1%
Vitamin B12             Mcg :    0.225    11.2%    11.2%
Potassium               Mg  :  402.500    20.1%    20.1%
Calcium                 Mg  :  100.000    12.5%    12.5%
Phosphorus              Mg  :  142.500    17.8%    17.8%
Magnesium               Mg  :   37.500    10.7%    13.4%
Iron                    Mg  :    1.400    14.0%     9.3%
Zinc                    Mg  :    1.250     8.3%    10.4%
Pantothenic acid        Mg  :    0.615    12.3%    12.3%
Copper                  Mg  :    0.107     5.4%     5.4%
Manganese               Mg  :    1.340    38.3%    38.3%
Ash                     Gms :    3.000
Water                   Gms :  190.800
Food energy             KJ  : 1135.000
Butyric acid   (4:0)    Gms :    0.253
Capriic acid   (6:0)    Gms :    0.150
Caprylic acid  (8:0)    Gms :    0.088
Capric acid   (10:0)    Gms :    0.198
Lauric acid   (12:0)    Gms :    0.220
Myristic acid (14:0)    Gms :    0.802
Palmitic acid (16:0)    Gms :    3.172
Stearic acid  (18:0)    Gms :    1.292
Palmitoleic acid(16:1)  Gms :    0.315
Oleic acid      (18:1)  Gms :    3.867
Linoleic acid (18:2/n6) Gms :    1.565    24.5%    31.9%
Linolenic acid(18:3/n3) Gms :    0.145     9.1%    12.1%
Histidine               Gms :    0.288    30.3%    37.8%
Isoleucine              Gms :    0.587    74.4%    93.3%
Leucine                 Gms :    1.075    96.8%   122.2%
Lysine                  Gms :    0.657    69.2%    86.5%
Methionine              Gms :    0.293
Cystine                 Gms :    0.163
Methionine+Cystine      Gms :    0.455    44.2%    55.5%
Phenylalanine           Gms :    0.560
Tyrosine                Gms :    0.455
Phenylalanine+Tyrosine  Gms :    1.015    91.4%   115.3%
Threonine               Gms :    0.495    90.0%    56.2%
Tryptophan              Gms :    0.133    47.3%    60.2%
Valine                  Gms :    0.717    90.8%   113.9%
Arginine                Gms :    0.542
Alanine                 Gms :    0.737
Aspartic acid           Gms :    0.943
Glutamic acid           Gms :    1.880
Glycine                 Gms :    0.367
Proline                 Gms :    0.777
Serine                  Gms :    0.670
Protein Score: 100, 42% ideal. EAA score: 1.74. 
Limiting Amino Acid: Histidine