Burukutu Nutrition Facts

Description: Local sorghum brew

Local Names: Burukutu (Hausa)

Scientific Name: Sorghum bicolor

Category: Condiments and Spices

Calories in Burukutu

The calories in 100 grams of Burukutu is 32.4 calories (kcal).

Quick Burukutu  Nutritional Value

Here is a quick overview of Burukutu nutrition information:

Quantity

100g

Calories

32.4 kcl

Fat

1.6g

Protein

0.5g

Carb

4g

Detailed Burukutu  Nutrition Data

Here is the detailed data on Burukutu  nutrition info:

Burukutu Macronutrients data

Weight 

100g

Energy

135.7 Kj

Calories

32.4 kcl

Fat

1.6g

Protein

0.5g

Carb

4g

Fiber

g

Water

94g

Burukutu Minerals Data

Weight 

100g

Calcium

1mg

Iron (Fe)

0.6mg

Magnesium

mg

Phosphorus (P)

7mg

Potassium (k)

mg

Sodium (Na)

mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Burukutu Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.4mg

Riboflavin, B2

0.04mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Burukutu Micronutrients

Weight 

100g

Ash

0.2g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Burukutu , Burukutu (Hausa) Nutrition Info

Serving size of 100 grams of Burukutu , Burukutu (Hausa) contains 32.4 calories, 0.5g of Protein, 1.6g of Fat, and 4g of Carbs.

Burukutu Nutrition facts Summary 

Description: 

Local sorghum brew

Local Names:

Burukutu (Hausa)

Scientific Name: 

Sorghum bicolor

Category: 

Condiments and Spices

Serving Size:

100 grams

Calories: 

32.4 Kcal/100g

Nutrients

- Energy: 135.7Kj
- Calories: 32.4Kcal
- Fat: 1.6g
- Protein: 0.5g
- Carb: 4g
- Fiber: g
- Water:94g
- Calcium: 1mg
- Iron: 0.6mg
- Magnesium: mg
- Phosphorus: 7mg
- Potassium: mg
- Sodium: mg
- Zinc: mg
- Copper: mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: 0.4mg
- Riboflavin, B2: 0.04mg
- Niacin, B3: mg
- Vitamin B6: mg
- Folate, B9: μg
- Vitamin B12: μg
- Vitamin C: mg
- Ash: 0.2g

Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/