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GET /v1/foods/usda-2705885Nutrition
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From the source's cup weight and ICMR-NIN household measures
Energy
NutrientPortionPer 100 g
- Energy
- 329 kcal
- 484 kcal
Macros
NutrientPortionPer 100 g
- Protein
- 25.4 g
- 37.4 g
- Carbohydrate
- 1.3 g
- 1.9 g
- Fat
- 24.3 g
- 35.8 g
- Fibre
- 0 g
- 0 g
- Sugars
- 1.1 g
- 1.6 g
Fats
NutrientPortionPer 100 g
- Saturated fat
- 8.4 g
- 12.3 g
- Monounsaturated fat
- 10.7 g
- 15.7 g
- Polyunsaturated fat
- 4.1 g
- 6.1 g
- Cholesterol
- 67 mg
- 99 mg
Minerals
NutrientPortionPer 100 g
- Sodium
- 1,197 mg
- 1,760 mg
- Potassium
- 359 mg
- 528 mg
- Calcium
- 8 mg
- 12 mg
- Iron
- 0.8 mg
- 1.1 mg
- Magnesium
- 23 mg
- 34 mg
- Phosphorus
- 273 mg
- 402 mg
- Zinc
- 2.3 mg
- 3.3 mg
Vitamins
NutrientPortionPer 100 g
- Vitamin A
- 7 µg
- 11 µg
- Vitamin C
- 0 mg
- 0 mg
- Vitamin D
- 0.3 µg
- 0.4 µg
- Vitamin E
- 0.3 mg
- 0.4 mg
- Vitamin K
- 0 µg
- 0 µg
- Thiamin (B1)
- 0.38 mg
- 0.56 mg
- Riboflavin (B2)
- 0.16 mg
- 0.23 mg
- Niacin (B3)
- 7.1 mg
- 10.5 mg
- Vitamin B6
- 0.36 mg
- 0.54 mg
- Folate
- 0 µg
- 0 µg
- Vitamin B12
- 0.74 µg
- 1.09 µg
Other
NutrientPortionPer 100 g
- Water
- 12.9 g
- 18.9 g
Not reported by the source: 1 nutrient.
Servings
Use grams so home portions stay clear.
- 1 katori, pieces (200 ml)
- 68 g
- From the source's cup weight and ICMR-NIN household measures
- 1 small katori, pieces (155 ml)
- 52 g
- From the source's cup weight and ICMR-NIN household measures
- 1 large katori, pieces (360 ml)
- 122 g
- From the source's cup weight and ICMR-NIN household measures
- Guideline amount if topping
- 8 g
- Guideline amount on regular sandwich
- 16 g
- 1 cup, pieces
- 80 g
- 1 medium slice (yield after cooking)
- 8 g
- 1 oz, raw (yield after cooking)
- 8 g
- 1 thick slice (yield after cooking)
- 12 g
- 1 oz, cooked
- 28.4 g
- 1 thin slice (yield after cooking)
- 5 g
Macro split
Share of energy from protein, carbs and fat.
31%
Protein
2%
Carbs
67%
Fat
Where this comes from
Source and licence details for this food.
- Source
- USDA FoodData Central, FNDDS (Survey Foods)
- Link
- Open source
- Licence
- CC0-1.0
- Attribution
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central.
- Quality
- calculated from recipe
- Source id
- 2705885