facebook twitter LinkedIn logo

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.


Print Friendly, PDF & Email

1400 Crystal Drive, Suite 650      Arlington, VA 22202      TEL: 202.484.2200      FAX: 202.488.7416
Non-Discrimination Statement | Privacy Policy | Terms of Use | Login