|
|
| back to USDA Nutrition Index |
 |
|
|
|
Seaweed, agar, raw (USDA#11442) |
| Serving Size 2 tbsp (1/8 cup) |
|
|
|
| Water 91g |
|
| Calories 26 |
|
| Energy 109kj |
|
| Protein 0g |
|
| Total Fat 2g |
|
| Ash 1g |
|
| Total Carbohydrates 6g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 54mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 67mg |
|
| Phosphorus, P 5mg |
|
| Potassium 226mg |
|
| Sodium 9mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 6mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 5mg |
|
| Riboflavin 2mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 3mg |
|
| Folate, total 85mcg |
|
| Folic acid 0mcg |
|
| Folate, food 85mcg |
|
| Folate, DFE 85mcg_DFE |
|
| Choline, total 6mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 2mcg |
|
| Fatty acids, total saturated 6g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 5g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 3g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 0g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 8g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Seaweed, agar, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
| An olive that is green in color and ready to be cured. |
|
|
|
|
|
|
|
| Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased. Dairy farms selling ... |
|
|
|
|
|
|
|
| A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
