Raw Material Version 1 Volume 1 - Sept 21

RAW MATERIAL SPECIFICATIONS

Valine % 2.029 g DV†
Arginine 0% 3.153 g 1 μg
Histidine 76% 1.097 g 0.874 mg
Alanine 73% 1.915 g 0.87 mg
Aspartic acid 11% 5.112 g 1.623 mg
Glutamic acid 16% 7.874 g 0.793 mg
Glycine 29% 1.880 g 0.377 mg
Proline 94% 2.379 g 375 μg
Serine 24% 2.357 g 115.9 mg
7% Quantity 6.0 mg
Vitamins 6% 0.85 mg
45% Quantity 47 μg
Vitamin A equiv.
Thiamine (B1) % Quantity DV†
Riboflavin (B2) 28% 8.54 g 277 mg
Niacin (B3) 83% 0 mg 1.658 mg
Pantothenic acid (B5) 121% 15.7 mg
Vitamin B6 79% 280 mg
Folate (B9) 120% 2.517 mg
Choline 101% 704 mg
Vitamin C 38% 1797 mg
Vitamin E 0% 2 mg
Vitamin K 51% 4.89 mg

Minerals

Calcium
Copper
Iron
Magnesium
Manganese
Phosphorus
Potassium
Sodium
Zinc
Other constituents
Water
Cholesterol

RAW MATERIAL SPECIFICATIONS

Link to USDA FoodData Central Entry

  Units
 μg = micrograms • mg = milligrams

IU = International units

†Percentages are roughly approximated using US recommendations for adults.

Nutrient content of 10 major staple foods per 100 g dry weight,[47]

Staple Maize (co Rice, Wheat[ Potatoes[ Cassava[ Soybeans, Sweet Yams[ Sorghum[ Plantain[ RDA
rn)[A] white[B] green[F] potatoes[G] Y] H] Z]
Water content (%) 10 C] D] E] 9 65 8,368–10,460
Raw grams per 100g 50
111 12 13 79 60 68 77 70 110 286
dry weight 44–77
Nutrient 1698 114 115 476 250 313 435 333 1559 1460 130
10.4 12.4 3.7 30
Energy (kJ) 5.3 1736 1574 1533 1675 1922 1565 1647 3.6 1.1
Protein (g) 82 3.5 40.6 7.0 5.0 82 91 minimal
8.1 8.1 14.5 9.5 0.7 21.6 0.2 0.6 6.9 6.6 RDA
Fat (g) 0.7 95 34 87 93 0.0 42.9 1,000
Carbohydrates (g) [A] 0.8 1.8 0.4 4.5 13.1 13.0 13.7 [H] [Z] 8
4.3 0.0 18.2 1.7 31 9 400
Fiber (g) 8 91 82 81 [E] [F] [G] [Y] 4.84 1.71 700
Sugar (g) 3.01 40 616 130 57 106 4700
Minerals 141 1.5 14.0 10.5 0.68 11.09 2.65 1.80 0 97 1,500
Calcium (mg) 233 53 203 109 70 315 1426 11
Iron (mg) 319 0.1 0.5 3.7 68 606 204 183 385 11 0.9
Magnesium (mg) 39 678 1938 1465 2720 7 0.40 2.3
Phosphorus (mg) 2.46 [B] [C] [D] 35 47 239 30 0.00 0.23 55
Potassium (mg) 0.34 0.85 3.09 1.30 0.80 - - RDA
Sodium (mg) 0.54 32 33 57 0.25 0.41 0.65 0.60 - 4.3 90
Zinc (mg) 17.2 0.95 1.72 1.13 1.33 0.0 [Z] 1.2
Copper (mg) [A] 0.91 3.67 3.71 1.8 4.7 2.6 2.3 [H] 52.6 1.3
Manganese (mg) 0.0 [E] [F] [G] [Y] 0.0 0.14 16
Selenium (μg) 0.43 28 145 110 51.5 90.6 10.4 57.0 0.26 0.14 5
Vitamins 0.22 0.23 1.38 0.35 0.37 0.15 1.97 1.3
Vitamin C (mg) 4.03 131 331 271 0.13 0.56 0.26 0.10 3.22 400
Thiamin (B1) (mg) 2.13 5.16 2.43 1.83 0.74 5000
Riboflavin (B2) (mg) 0.47 131 417 2005 - 15
Niacin (B3) (mg) 0.28 0.47 3.48 1.03 0.86 120
Pantothenic acid (B5) 0.69 6 2 29 - 63 10500
21 0.23 0.22 0.91 0.97 0 3220 6000
(mg) 238 1.24 3.05 1.38 68 516 48 77 0 RDA
Vitamin B6 (mg) 33 563 4178 460 0.40
Folate Total (B9) (μg) 0.54 0.25 0.49 0.52 0.00 minimal
0.48 0.00 1.13 1.30 2.0
Vitamin A (IU) 0.3 1.24 4.59 0.71 0.0 1306 22–55
Vitamin E, alpha- 108 4.8 0.0 7.8 8.7 0 86
tocopherol (mg) 1506 17.2 81.3 1.4 20 0 36996 277 0 [Z] 13–19
[A] 0 0 0 [H] RDA
Vitamin K1 (μg) [B] [C] [D] [E] [F] 0 [Y] 0.40
Beta-carotene (μg) 0.74 [G] 0.51
Lutein+zeaxanthin (μg) 0.0 0.0 93.8 0.18 2.47 0.13 0.09
Fats 1.39 0.09 1.09
0.08 0.34 0.38 0.20 4.00 0.03 0.20
Saturated fatty 2.40 0.00 1.51
acids (g) 0.06 0.14 0.14 0.13 10.00 0.27 [Z]
[A] 0.04 [H]
Monounsaturated fatty 1.82 6.28 5.00 [E] [F] [Y]
acids (g) [G]
1.15 1.09 1.43
Polyunsaturated fatty
acids (g) 0.18 0.34 1.43
9 44 76
0 10 10

0.13 1.16 0.05

0.1 2.2 9.0
06 5
0 253 38
[B] [C] [D]

0.20 0.30 0.14

0.24 0.23 0.00

0.20 0.72 0.19
[B] [C] [D]

MUSTIKA INTI (M) SDN BHD

202001034075 (1390396-M)
Tax No: C02649794708

Spefication of Spoon Brand: RAW SUGAR (Higher Pol)
Shelf Life: 3 Years
Storage condition: Room Temperature

VH P Sugar (Very H igh Polarization Sugar)

VHP sugar (very high polarity sugar) also known as Hi-Pol Sugar is a light brown raw sugar with a
pol of more than 99.3%. ‘Pol’ is a term used to describe the percentage of sucrose present in
a mass of raw sugar. The word or term VHP is widely understood to mean that 99.3% of the
total mass of a raw sugar is pure sucrose and that 0.7% or less then this is waste material.
VHP (Very High Polarity Sugar) is used as raw material for further procedures and designed for
the refining due to its great polarization. VHP Sugar can be used for consumption, but it is
normally exported to countries world wide for the production of refined sugar. This raw sugar,
allows customers/clients to renovate it into different types of sugar for consumption.

Address:
B-5-8, PLAZA MONT KIARA, MONT KIARA, KUALA LUMPUR, MALAYSIA
Tel: +603-29359603, Email: [email protected]

MUSTIKA INTI (M) SDN BHD

202001034075 (1390396-M)
Tax No: C02649794708

All Premium Group (1962) Company Limited

THAI BROWN SUGAR ICUMSA 600‐1200(TRR)  

PRODUCT SPECIFICATIONS  
1 ICUMSA :     600-1200 RUB ATTENUATION
2 INDEX UNITS METHOD     04/1978

NO.: 

3 COLOR :      BROWN ICUMSA 600 TO 1200 TYPICAL
4 POLARIZATION AT 20     97.80% TO 99.20%MIN.

C :  

5 MOISTURE :      0.15% MAX.
6 SULPHATED ASH     0.15% MAX.

CONTEN :  

7 REDUCING SUGAR :     0.05% MAX. BY WEIGHT
8 AS :     1 PPM MAX.
9 OS :      2 PPM MAX.

Address:
B-5-8, PLAZA MONT KIARA, MONT KIARA, KUALA LUMPUR, MALAYSIA
Tel: +603-29359603, Email: [email protected]

MUSTIKA INTI (M) SDN BHD

202001034075 (1390396-M)
Tax No: C02649794708

10 CU :      3 PPM MAX.
11 HPN STAPH AUREUS :      NIL
12 SUBSTANCES :      SOLID BROWN
13 SOLUBILITY :     95% DRY AND FREE FLOWING
14 SEDIMENTS :      NONE
15 SMELL :      FREE OF ANY ODER
16 GRANULOMETRY :      0.6 MM OF REGULAR SQUARE (MEDIUM SIZE)
17 MAGNETIC PARTICLES :      10 MG/KG. MAX.
18 SO2 :      120 MG/KG. MAX.
19 RADIATION :      NORMAL WITHOUT PRESENCE OF CESIUM OR IODINE;CERTFIED

   PHYTOSANITARY  CERTIFICATE  OF  NO  RADIATION,NO  VIRUS,NO  INSECT 

PARTS,HUSKS,NO POISONOUS MATTER AND IS SUITABLE FOR HUMAN CONSUMPTION  

20 CROP :      2020
21 PACKING :      50 Kgs
22 ORIGIN :      THAILAND
23 FOB :      Leam Chabang Port,Thailand

Notice : 
24 Specifications :      Standards of Thailand
25 Packing :      In new Polypropylene (PP) bags 50 Kgs.
26 Payment :      1.By LC at sight 100% Partial Shipment allowed Irrevocable, transferable

value to be open in a first class top 20 WEB ( international bank )

      2.SBLC Guarantee Cover Total Quantity
27    PB : 2% by Thai bank  
28 Term :      FOB Leam Chabang Port

Address:
B-5-8, PLAZA MONT KIARA, MONT KIARA, KUALA LUMPUR, MALAYSIA
Tel: +603-29359603, Email: [email protected]

MUSTIKA INTI (M) SDN BHD

202001034075 (1390396-M)
Tax No: C02649794708

29 Quantity :      500MT FOR TRIAL / 1000MT MONTHLY
30 Inspection :      Inspection of quality & quantity shell be done at loading port by SGS.
31 Delivery :      45 days max for first shipment after date of receivted payment
32    ( Delivery Program shell specify in contract )  
33 Validify offer :      15 days of issue date

Address:
B-5-8, PLAZA MONT KIARA, MONT KIARA, KUALA LUMPUR, MALAYSIA
Tel: +603-29359603, Email: [email protected]

RAW MATERIAL SPECIFICATIONS

HS Code : 071420000

Product Name: sweetpotato (Ipomoea batatas)

The sweet

potato or sweet

potato (Ipomoea

batatas) is

a dicotyledonou

s plant that

belongs to

the bindweed or

morning

glory family, Con

volvulaceae. Its

large, starchy,

sweet-tasting, tuberous roots are used as a root vegetable.The

young shoots and leaves are sometimes eaten as greens. The sweet potato is distantly related to the

common potato (Solanum tuberosum), both being in the order Solanales. Although the darker sweet potatoes

are often referred to as "yams" in parts of North America, the species is not closely related to true

yams. Cultivars of the sweet potato have been bred to bear tubers with flesh and skin of various colors.

Ipomoea batatas is native to the tropical
regions of the Americas. Of the approximately
50 genera and more than 1,000 species of
Convolvulaceae, I. batatas is the only crop plant
of major importance—some others are used
locally (e.g., I. aquatica "kangkong"), but many
are poisonous. The genus Ipomoea that
contains the sweet potato also includes several
garden flowers called morning glories, though
that term is not usually extended to Ipomoea
batatas. Some cultivars of Ipomoea batatas are
grown as ornamental plants under the
name tuberous morning glory, used in a horticultural context.

Sweet potato, cooked, baked in skin, without salt

Nutritional value per 100 g (3.5 oz)

Energy 378 kJ (90 kcal)
Carbohydrates 20.7 g
Starch 7.05 g
Sugars 6.5 g
Dietary fiber 3.3 g
Fat 0.15 g
Protein 2.0 g

Vitamins Quantity
Vitamin A equiv.
% DV†
120% 961 μg

RAW MATERIAL SPECIFICATIONS

Thiamine (B1) 10% 0.11 mg
Riboflavin (B2) 9% 0.11 mg
Niacin (B3) 10% 1.5 mg
Vitamin B6 22% 0.29 mg
Folate (B9) 2% 6 μg
Vitamin C 24% 19.6 mg
Vitamin E 5% 0.71 mg

Minerals Quantity
% DV†
Calcium 4% 38 mg
Iron 5% 0.69 mg
Magnesium 8% 27 mg
Manganese 24% 0.5 mg
Phosphorus 8% 54 mg
Potassium 10% 475 mg
Sodium 2% 36 mg
Zinc 3% 0.32 mg
Other constituents
Water Quantity
75.8 g

"Sweet potato". USDA Database.

 Units
 μg = micrograms • mg = milligrams

 IU = International units

†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

RAW MATERIAL SPECIFICATIONS

HS Code 03032300

Product Name: TILAPIA (Oreochromis niloticus)

Tilapia (/tɪˈlɑːpiə/ tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from

the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine,

and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed

in the Coptodonini and

Oreochromini. Tilapia are

mainly freshwater fish

inhabiting shallow streams,

ponds, rivers, and lakes, and

less commonly found living

in brackish water.

Historically, they have been

of major importance

in artisanal fishing in Africa,

and they are of

increasing importance in

aquaculture and aquaponics.

Tilapia can become a

problematic invasive

species in new warm-water

habitats such as Australia, whether deliberately or accidentally introduced, but generally not in

temperate climates due to their inability to survive in cold water.

Tilapia is the fourth-most consumed fish in the United States dating back to 2002. The popularity of
tilapia came about due to its low price, easy preparation, and mild taste.

Tilapia typically have laterally compressed,
deep bodies. Like other cichlids, their
lower pharyngeal bones are fused into a
single tooth-bearing structure. A complex
set of muscles allows the upper and lower
pharyngeal bones to be used as a second
set of jaws for processing food (cf. morays),
allowing a division of labor between the
"true jaws" (mandibles) and the "pharyngeal
jaws". This means they are efficient feeders
that can capture and process a wide variety
of food items. Their mouths are protrusible,
usually bordered with wide and often
swollen lips. The jaws have conical teeth.
Typically, tilapia have a long dorsal fin, and
a lateral line that often breaks towards the end of the dorsal fin, and starts again two or three rows of
scales below. Some Nile tilapia can grow as long as 2.0 ft.

Other than their temperature sensitivity, tilapia exist in or can adapt to a very wide range of conditions.
An extreme example is the Salton Sea, where tilapia introduced when the water was merely brackish
now live in salt concentrations so high that other marine fish cannot survive.

Tilapia are also known to be mouth-brooding species, which means they carry the fertilized eggs and
young fish in their mouths for several days after the yolk sac is absorbed.

RAW MATERIAL SPECIFICATIONS

Species

Historically, all tilapia have been included in their namesake genus Tilapia. In recent decades, some
were moved into a few other genera, notably Oreochromis, and Sarotherodon. Even with this
modification, apparently Tilapia was strongly poly– or paraphyletic. In 2013, a major taxonomic review
resolved this by moving most former Tilapia spp. to several other genera. As a consequence, none of
the species that are of major economic importance remain in Tilapia, but are instead placed
in Coptodon, Oreochormis, and Sarotherodon.

Aquarium species

Larger tilapia species are generally poor community aquarium fish because they eat plants, dig up the
bottom, and race with other fish. The larger species are often raised as a food source, though, because they
grow rapidly and tolerate high stocking densities and poor water quality.

Smaller West African species, such as Coelotilapia joka and species from the crater lakes of Cameroon, are
more popular. In specialised cichlid aquaria, tilapia can be mixed successfully with nonterritorial
cichlids, armored catfish, tinfoil barbs, garpike, and other robust fish. Some species, including Heterotilapia
buttikoferi, Coptodon rendalli, Pelmatolapia mariae, C. joka, and the brackish-water Sarotherodon
melanotheron, have attractive patterns and are quite decorative.

Commercial species

Tilapia were originally farmed in their native Africa and Levant. Fast-growing, tolerant of stocking density,
and adaptable, tilapia have been introduced to and are farmed extensively in many parts of Asia and are

Principal commercial tilapia species

Common Scientific name Max Commo Max Max Trophic Fish FAO WoRMS IUCN
name length n weight age level Base status

length

Nile tilapia Oreochromis 60 cm cm 4.324 kg 9 2.0 [25] [26][2 [28] Not
niloticus (Linnaeus, years 7] assesse
1758)
d

Blue tilapia - Oreochromis 45.7 cm 16 cm 2.010 kg years 2.1 [29] Not
aureus [30] assesse

(Steindachner, d
1864)

Nile tilapia + blue tilapia hybrid cm cm kg years

Mozambiqu Oreochromis 39 cm 35 cm 1.130 kg 11 2.0 [31] [32] N
e tilapia mossambicus (Peter years [33] ear
s, 1852)
threaten
ed

increasingly common aquaculture targets elsewhere.

RAW MATERIAL SPECIFICATIONS

HS Code
Product Name: torch ginger (Etlingera elatior)

Description/Taste

Torch Ginger flowers are buds growing on
the end of tall, straight stalks attached to
underground rhizomes. The green, fleshy
stalks can grow up to one meter in height,
and the buds typically average ten
centimeters in length. When young, Torch
Ginger flowers are tightly closed, forming a
flame-like shape, and range in color from
pink, red, to white. The buds are comprised
of oval and waxy, petal-like layers known as
bracts, which are protective, modified leaf
coverings that encase the developing petals.
As the flower blooms, the bracts will be
opened, revealing small flower petals. Torch
Ginger flowers are consumed when the buds
are somewhat closed and have a crisp,
succulent, and lightweight texture. The
aromatic bracts also have a sweet and sour, piquant flavor with citrus-forward notes.

Seasons/Availability

Torch Ginger flowers are available year-round in tropical climates, with a peak season in the late spring
through early summer.

Current Facts

Torch Ginger flowers, botanically classified as Etlingera elatior, are brightly colored, aromatic buds belonging
to the Zingiberaceae or ginger family. The tropical plants are native to Southeast Asia and have been used for
centuries as an ornamental, medicinal, and culinary variety. There are three main colors of Torch Ginger
flowers, pink, red, and white, with pink being the most common in markets. Torch Ginger flowers earned their
name from their elongated, curved shape similar to a flaming torch, and are known by many regional names,
including Wax Flowers, Ginger Flower, Torch Lily, Indonesian Tall Ginger, and Porcelain Rose. In the modern-
day, Torch Ginger flowers are widely incorporated as a flavoring in Southeast Asian seafood dishes, and the
entire plant, including the seeds, flowers, and leaves are edible. Torch Ginger plants are also one of the most
commercialized varieties sold as a tropical ornamental for landscaping and are popularly used in large,
decorative flower arrangements.

Nutritional Value

Torch Ginger flowers are a good source of fiber to stimulate the digestive tract and contain antibacterial and
anti-inflammatory properties to boost the immune system. The buds also provide antioxidants such as
vitamin C to protect the body against external aggressors and contain some magnesium, vitamin K, and
calcium.

Applications

Torch Ginger flowers are best used fresh and are utilized as a garnish or flavoring. The flowers can be thinly
sliced and tossed into salads, shredded and blended into dips and sauces, or used whole as a food wrap.
Torch Ginger flowers are also traditionally incorporated into seafood dishes, stirred into stews, soups,
curries, rice, and noodle dishes, or they are chopped and mixed into rojak, a spicy fruit and vegetable salad.
Beyond traditional uses, Torch Ginger flowers are being used in modern, unconventional applications to

RAW MATERIAL SPECIFICATIONS

showcase the bud’s sour flavor in dishes such as sorbets and ice cream. The flowers are also being infused
into cocktails, and essential oils are extracted from the buds as an ingredient for tea. Torch Ginger flowers
pair well with spices such as turmeric, coriander, chile powder, and salt, aromatics such as lemongrass,
galangal, and garlic, seafood, meats such as beef, poultry, or smoked duck, cucumber, bell peppers, butterfly
pea flowers, and fruits such as mango, coconut, pineapple, and citrus. The flowers should be used
immediately for the best quality and flavor and will keep up to one week when wrapped in paper towels and
stored in the crisper drawer of the refrigerator. Torch Ginger flowers can also be frozen or dried for
extended use.

Ethnic/Cultural Info

Torch Ginger flowers are known as Bunga Kantan in Malaysia and are one of the representative ingredients
in Malaysian gastronomy. The buds have a citrus-forward flavor used to mask sour, fishy notes in seafood
dishes, and when in season, Torch Ginger flowers are widely found in fresh markets. Many families also
forage the brightly colored buds as the plant grows naturally in Malaysian jungles and forests. Within
Malaysian cuisine, several cooking styles blend ingredients and traditions from regions across Asia. Nyonya
cuisine is a combination of Chinese and Indo-Malay cooking that is known for using Torch Ginger flowers.
Dishes associated with Nyonya cuisine traditionally have aromatic, tangy, salty, spicy, and sweet qualities,
and one of the most famous Nyonya dishes is assam laksa, a pungent fish stew. Assam laksa is frequently
associated with the area of Penang and is a spicy, sour noodle dish comprised of fish, aromatics, Torch
Ginger flowers, chile peppers, cucumbers, calamansi, and shallots. In assam laksa, Torch Ginger flowers are
prized for reducing the stew's fish-like qualities and are valued as a truly local ingredient.

Geography/History

Torch Ginger flowers are native to tropical regions of Malaysia, Indonesia, and Southern Thailand and have
been growing wild since ancient times. The plants are easily propagated and were quickly spread throughout
Southeast Asia, China, Oceania, and Australia. Torch Ginger flowers were also introduced to Hawaii, Florida,
and South America as a cultivated tropical species and are used for ornamental landscaping. Today Torch
Ginger flowers can be found worldwide, both cultivated and wild, and are present in Southeast Asia, Eastern
Asia, Australia, Oceania, Polynesia, Africa, South America, Central America, and in Florida, California, and
Hawaii of the United States. In Costa Rica, Puerto Rico, Hawaii, and China, the species has also been deemed
an aggressive invasive species. When in season, the Torch Ginger flower buds can be found through specialty
growers or local fresh markets.

Gallery

RAW MATERIAL SPECIFICATIONS

HS Code 09103000

Product Name: TURMERIC (Curcuma longa)

Turmeric (pronounced /ˈtɜːrmərɪk/, also /ˈtuːmərɪk/ or /ˈtjuːmərɪk/
is a flowering plant, Curcuma longa of
the ginger family, Zingiberaceae, the rhizomes of which are used in
cooking.[3] The plant is a perennial, rhizomatous, herbaceous
plant native to the Indian subcontinent and Southeast Asia, that
requires temperatures between 20 and 30 °C (68 and 86 °F) and a
considerable amount of annual rainfall to thrive. Plants are gathered
each year for their rhizomes, some for propagation in the following
season and some for consumption.

The rhizomes are used fresh or boiled in water and dried, after
which they are ground into a deep orange-yellow powder commonly
used as a coloring and flavoring agent in many Asian cuisines,
especially for curries, as well as for dyeing, characteristics imparted
by the principal turmeric constituent, curcumin.[4]

Turmeric powder has a warm, bitter, black pepper–like flavor and
earthy, mustard-like aroma.[5][6]

Curcumin, a bright yellow chemical produced by the turmeric plant,
is approved as a food additive by the World Health
Organization, European Parliament, and United States Food and
Drug Administration.[4]

Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical
evidence for using turmeric or curcumin to treat any disease.

Origin and distribution

The greatest diversity of Curcuma species by number alone is in India, at around 40 to 45
species. Thailand has a comparable 30 to 40 species. Other countries in tropical Asia also have numerous
wild species of Curcuma. Recent studies have also shown that the taxonomy of Curcuma longa is
problematic, with only the specimens from South
India being identifiable as C. longa. The phylogeny,
relationships, intraspecific and interspecific
variation, and even identity of other species and
cultivars in other parts of the world still need to be
established and validated. Various species currently
utilized and sold as "turmeric" in other parts of Asia
have been shown to belong to several physically
similar taxa, with overlapping local names.

RAW MATERIAL SPECIFICATIONS

Nutrition Facts Turmeric

Calories 354

% Daily Value*

Total Fat 10 g 15%
15%
Saturated fat 3.1 g 0%
1%
Cholesterol 0 mg 72%
21%
Sodium 38 mg 84%

Potassium 2,525 mg 16%
Calcium
Total Carbohydrate 65 g Vitamin D
Cobalamin
Dietary fiber 21 g

Sugar 3.2 g

Protein 8 g

Vitamin C 43% 18%
0%
Iron 230% 0%

Vitamin B-6 90%

Magnesium 48%

Sources include: USDA