Nutritional Data for 1 CUP CORN WITH RED AND GREEN PEPPERS; CND, SOL&LIQ

Mean value per 227.00 grams edible part;  0.0% refuse 
Portions:  1/2 CUP = 114.00 gm, 1 CUP = 227.00 gm
6.1% Cals from fat, 11.7% Cals from protein, 82.2% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  170.250     5.9%     7.7%
Protein                 Gms :    5.289     8.4%    10.6%
Total lipid (fat)       Gms :    1.249     1.3%     1.7%
Carbohydrate, by diff.  Gms :   41.246     8.8%    12.3%
Total saturated fat     Gms :    0.193     0.6%     0.8%
Ttl monounsaturated fat Gms :    0.356
Ttl polyunsaturated fat Gms :    0.592
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :  787.690   157.5%   157.5%
Vitamin A               Re  :   52.210     5.2%     6.5%
Vitamin A               IU  :  526.640
Ascorbic acid           Mg  :   19.976    33.3%    33.3%
Thiamin                 Mg  :    0.050     3.3%     4.5%
Riboflavin              Mg  :    0.182    10.7%    14.0%
Niacin                  Mg  :    2.156    11.3%    14.4%
Vitamin B6              Mg  :    0.220    11.0%    13.8%
Folacin                 Mcg :   76.953    38.5%    42.8%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  347.310    17.4%    17.4%
Calcium                 Mg  :   11.350     1.4%     1.4%
Phosphorus              Mg  :  140.740    17.6%    17.6%
Magnesium               Mg  :   56.750    16.2%    20.3%
Iron                    Mg  :    1.793    17.9%    12.0%
Zinc                    Mg  :    0.840     5.6%     7.0%
Pantothenic acid        Mg  :    1.015    20.3%    20.3%
Copper                  Mg  :    0.136     6.8%     6.8%
Manganese               Mg  :    0.098     2.8%     2.8%
Ash                     Gms :    3.292
Water                   Gms :  175.925
Food energy             KJ  :  712.780
Lauric acid   (12:0)    Gms :    0.000
Myristic acid (14:0)    Gms :    0.000
Palmitic acid (16:0)    Gms :    0.179
Stearic acid  (18:0)    Gms :    0.014
Palmitoleic acid(16:1)  Gms :    0.000
Oleic acid      (18:1)  Gms :    0.356
Linoleic acid (18:2/n6) Gms :    0.574     9.0%    11.7%
Linolenic acid(18:3/n3) Gms :    0.018     1.1%     1.5%
Histidine               Gms :    0.143    15.1%    18.8%
Isoleucine              Gms :    0.211    26.7%    33.5%
Leucine                 Gms :    0.558    50.3%    63.5%
Lysine                  Gms :    0.225    23.7%    29.6%
Methionine              Gms :    0.109
Cystine                 Gms :    0.045
Methionine+Cystine      Gms :    0.154    15.0%    18.8%
Phenylalanine           Gms :    0.243
Tyrosine                Gms :    0.197
Phenylalanine+Tyrosine  Gms :    0.440    39.7%    50.0%
Threonine               Gms :    0.211    38.4%    24.0%
Tryptophan              Gms :    0.039    13.8%    17.5%
Valine                  Gms :    0.300    37.9%    47.6%
Arginine                Gms :    0.216
Alanine                 Gms :    0.472
Aspartic acid           Gms :    0.415
Glutamic acid           Gms :    1.028
Glycine                 Gms :    0.207
Proline                 Gms :    0.468
Serine                  Gms :    0.250
Protein Score: 100, 46% ideal. EAA score: 1.64. 
Limiting Amino Acid: Tryptophan