Soy Fortified
Sorghum Grits Nutritive Value
AN ENRICHED FOOD COMBINING SORGHUM GRAIN
AND SOYBEANS - EASY TO PREPARE - WHOLESOME - NATURAL - SOURCE OF VITAMINS
AND MINERALS - EXTENDER TO OTHER FOODS
SERVE AS:
| Hot Cereal | Soups | Curries |
| Meat Extender | Pilafs | Puddings |
| Casseroles | Poultryand Game Stuffing | Cookies |
CONTENTS:
85.0% Sorghum Grits: seedcoat, hulls and germ removed
15.0% Soy beans: dehulled, defatted and toasted
Vitamins and minerals
NUTRITIVE VALUE
Nutrient: SFSG (100 grams)
Food energy (kilocalories) . . . . . . . . .337.2
Protein-grams . . . . . . . . .. . . . . . . . .17.3
Carbohydrate-grams. . . . . . . . .. . . . . . . . . 68.5
Fat-grams. . . . . . . . .. . . . . . . . . -
Water-grams . . . . . . . . . . . . . . . . ..8.9
Total lipid-grams. . . . . . . . . . . . . . . . . .3.0
Fiber, total dietary-grams . . . . . . . . .n/a
Vitamins:
Vitamin A-I.U. . . . . . . . .. . . . . . . ..2205.00
Vitamin D-I.U . . . . . . . . .. . . . . . . . .n/a
Vitamin E-mg-ATE . . . . . . . . . . . . . . 0.0
Thiamin-mg . . . . . . . . .. . . . . . . . .. . . 0.44
Riboflavin-mg . . . . . . . . .. . . . . . . . . . 0.26
Niacin-mg . . . . . . . . .. . . . . . . . . . . . . 3.53
Vitamin B6-mg. . . . . . . . .. . . . . . . . . n/a
Vitamin B12-mcg. . . . . . . . .. . . . . . . .0.0
Vitamin C-mg. . . . . . . . .. . . . . . . . . . .0.0
Pantothenic Acid-mg . . . . . . . . .. . . . .n/a
Folate-mcg . . . . . . . . .. . . . . . . . . . 150
Minerals:
Calcium-mg . . . . . . . . .. . . . . . . . . . . .110
Phosphorus-mg. . . . . . . . .. . . . . . . . . 345
Magnesium-mg . . . . . . . . .. . . . . . . . .n/a
Iron-mg . . . . . . . . .. . . . . . . . . . . . . . . . . . 2.9
Zinc-mg . . . . . . . . .. . . . . . . . . . . . .. . . .n/a
Sodium-mg . . . . . . . . .. . . . . . . . . . . . . . .8.1
Potassium-mg . . . . . . . . .. . . . . . . . . . 655
Iodine-mcg . . . . . . . . .. . . . . . . . . . . . . n/a
Ash-grams . . . . . . . . .. . . . . . . . . . . . . .. . 2.3
Copper-mg . . . . . . . . .. . . . . . . . . . . . n/a
Manganese-mg . . . . . . . . .. . . . . . . . .n/a
Selenium-mcg . . . . . . . . .. . . . . . . . . . n/a
Pyridoxine HCL-mg . . . . . . . . .. . . . . .n/a
Protein Evaluation
PER ( Protein Efficiency Ratio)
| SFSG | Milk (Casein) |
| 2.1 | 2.5 |
Essential Amino Acid Evaluation*
| SFSG | FAO/WHO Suggested Level** |
||
| Isoleucine | . . . . . . . . . | 49 | 40 |
| Leucine | . . . . . . . . . | 118 | 70 |
| Lysine | . . . . . . . . . | 41 | 55 |
| Methionine + Cystine | . . . . . . . . . | 35 | 35 |
| Phenylalanine + Tyrosine | . . . . . . . . . | 86 | 60 |
| Threonine | . . . . . . . . . | 38 | 40 |
| Tryptophan | . . . . . . . . . | 16 | 10 |
| Valine | . . . . . . . . . | 53 | 50 |
* Expressed as milligrams of amino acid per gram of protein
** From: "Energy and Protein Requirements:
Report of a Joint FAO/
WHO Ad Hoc Expert Committee."
Rome, 1973.
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