Information on Nutritional Supplements
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Nutrition values of Nuts, acorns, raw

according to USDA Food Composition Database Standard Reference 04.2018


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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.

Nutrition values
Amount per 100g (edible portion)
Change amountg
Nutrition Facts

Nutrition Facts

Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
23.86
ggram
Fatty acids, total saturated
3.102
ggram
Fatty acids, total monounsaturated
15.109
ggram
Fatty acids, total polyunsaturated
4.596
ggram
Carbohydrates
40.75
ggram
Protein
6.15
ggram
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%
CalciumCa
41
mgmiligram
4%
MagnesiumMg
62
mgmiligram
17%
SodiumNa
0
mgmiligram

Calorie Distribution**

Calorie ratio: Nuts, acorns, raw (chart, nutrition data)
%-Energy
Carbohydrates
41 g
166 kcal
43%
Protein
6 g
21 kcal
6%
Fat
24 g
200 kcal
52%
Alcohol
0 g
0 kcal
0%
Fiber
0 g
0 kcal
0%
Total energy calculated**
387 kcal
100%
Detailed Values

Energy

Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
387
kcalkilocalorie
Energytotal energy
1619
kjkilojoule

Carbohydrates

Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
40.75
ggram

Fat

Amount per 100g (edible portion)
Daily Value %*
Fat
23.86
ggram
Fatty acids, total saturated
3.102
ggram
16:0
2.850
ggram
18:0
0.252
ggram
Fatty acids, total monounsaturated
15.109
ggram
18:1 undifferentiated
15.109
ggram
Fatty acids, total polyunsaturated
4.596
ggram
18:2 undifferentiated
4.596
ggram

Protein

Amount per 100g (edible portion)
Daily Value %*
Protein
6.15
ggram
Alanine
0.350
ggram
Arginine
0.473
ggram
Aspartic acid
0.635
ggram
Cystine
0.109
ggram
Glutamic acid
0.986
ggram
Glycine
0.285
ggram
Histidine
0.170
ggram
Isoleucine
0.285
ggram
Leucine
0.489
ggram
Lysine
0.384
ggram
Phenylalanine
0.269
ggram
Proline
0.246
ggram
Serine
0.261
ggram
Threonine
0.236
ggram
Tryptophan
0.074
ggram
Tyrosine
0.187
ggram
Valine
0.345
ggram
Methionine
0.103
ggram

Vitamins

Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
39
iuinternational units
Vitamin A
2
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Thiamin
0.112
mgmiligram
10%
RiboflavinVitamin B-2
0.118
mgmiligram
10%
NiacinVitamin B-3
1.827
mgmiligram
Pantothenic acidVitamin B-5
0.715
mgmiligram
14%
Vitamin B-6
0.528
mgmiligram
41%
FolateIncludes folate from food plus folic acid
87
μgmicrogram
FolateIncludes folate from food plus folic acid
87
μg-dfemicrogram dietary folate equivalent
22%
Folate, food
87
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
0.00
μgmicrogram
0%
Vitamin Ctotal ascorbic acid
0.0
mgmiligram
0%

Minerals

Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
41
mgmiligram
4%
MagnesiumMg
62
mgmiligram
17%
IronFe
0.79
mgmiligram
6%
SodiumNa
0
mgmiligram
PhosphorusP
79
mgmiligram
11%
PotassiumK
539
mgmiligram
ZincZn
0.51
mgmiligram
5%
CopperCu
0.621
mgmiligram
ManganeseMn
1.337
mgmiligram
65%

Sterols

Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram

Other

Amount per 100g (edible portion)
Daily Value %*
Other
Water
27.90
ggram
Ash in food
1.35
ggram

An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.

The table above contains values from the following nutrition databases.


Notices

* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 4.1 kcal/g, proteins 3.5 kcal/g, fat 8.4 kcal/g, fibers 0 kcal/g, alcohol 7 kcal/g.

Sources

1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.