GENERAL NUTRITION FACTS: |
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Moisture (Air oven method)
Protein (N x 6.25)
Fat (Method with acid hydrolysis)
Fiber
Ash
Non-fibrous carbohydrates
*Ratio of pepsin-digestible protein
Phosphorus
Iron
Calcium
Potassium
Magnesium
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1.8%
60.8%
10.5%
3.1%
6.5%
17.3%
76.3%
1.35%
205 mg/100g
345 mg/100g
989 mg/100g
331 mg/100g
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*0.2%pepsin(activity 1:10,000), incubation with shaking for 16 hr at 45 C
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T-BHC
DDT
Aerobic plate count
Coagulase positive Staphylococci
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none detected (MLD*0.01 ppm) (MLD 0.1 mg/100g)
none detected (MLD 0.02 ppm) (MLD 0.1 mg/100g)
negative/2.22g
negative/0.01g
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*MLD:Minimum limit of determination
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Carotene
Thiamin(equivalent to Thiamin Hydrochloride)
Riboflavin
Vitamin B6
Total ascorbic acid
Tocopherol
A-Tocopherol
-Tocopherol
T-Tocopherol
8-Tocopherol
Folic acid
Niacin
Total chlorophyll
*2 Xanthophyll
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32.1 mg/100g
1.56 mg/100g
4.49 mg/100g
1.94 mg/100g
38 mg/100g
5.9 mg/100g
5.7 mg/100g
0.2 mg/100g
none detected (MLD 0.1 mg/100g)
none detected (MLD 0.1 mg/100g)
1.0 mg/100g
26.5 mg/100g
2.17%
302 mg/100g |
*1 MLD:Minimum limit of determination
*2 The xanthophyll contents were calculated from =1,800 (at 453nm, chloroform) as standard
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Amino acids
Arginine
Lysine
Histidine
Phenylalanine
Tyrosine
Leucine
Isoleucine
*Methionine
Valine
Alanine
Glycine
Proline
Glutamic acid
Serine
Threonine
Aspartic acid
Tryptophan
*Cystine
Total pheophorbides(KANSHOKU No.99)
Original pheophorbide
Chlorophyllase activity
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3.49%
3.29%
1.14%
2.77%
2.03%
4.81%
2.21%
1.41%
3.33%
4.58%
3.23%
2.60%
6.02%
2.29%
2.70%
5.06%
1.11%
0.69%
12 %
7 %
5 % |
