Ekuru (Red variety) Nutrition Facts

Description: Beans,soaked,dehulled,blended to Paste with added salt,Steamed into mould (Red variety)

Local Names: Ekuru Ewa pupa (Yoruba)

Scientific Name:

Category: Grain Legumes and Products

Calories in Ekuru (Red variety)

The calories in 100 grams of Ekuru (Red variety) is 129 calories (kcal).

Quick Ekuru (Red variety)  Nutritional Value

Here is a quick overview of Ekuru (Red variety) nutrition information:

Detailed Ekuru (Red variety)  Nutrition Data

Here is the detailed data on Ekuru (Red variety)  nutrition info:

Ekuru (Red variety) Macronutrients data

Ekuru (Red variety) Minerals Data

Ekuru (Red variety) Vitamins Data

other Ekuru (Red variety) Micronutrients

Summary of Ekuru (Red variety) , Ekuru Ewa pupa (Yoruba) Nutrition Info

Serving size of 100 grams of Ekuru (Red variety) , Ekuru Ewa pupa (Yoruba) contains 129 calories, 22.25g of Protein, 1g of Fat, and 7.4g of Carbs.

Data sources include: Bamigboye Y.A. Adepoju O.T. 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.5 Effects of processing methods on nutritive values of Ekuru from two cultivers of Beans( Vigna unguiculata and Vigna angustifoliata) African Joournal of Biotechnology Vol 14(21) pp Adepoju, O.T., Adegun, M.O., Lawal, I.M. and Olaide, 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Nutrient and anti-nutrient composition of jam preparation from Hibiscs sabdariffa calyx extract. Nig. J. Nutr. 31: 8-11.0-Adepoju, O.T., Adegun, M.O., Lawal, I.M. and Olaide, 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Nutrient and anti-nutrient composition of jam preparation from Hibiscs sabdariffa calyx extract. Nig. J. Nutr. 31: 8-11.5, Oyebanji Oladipo Fagbami Effiong, G. S., Ogban, P. I., Ibia, T. O., Adam, A. A. (Alinnor, I. J., Akalezi, C. O. (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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.9). Evaluation of nutrient-supplying potentials of fluted pumpkin (Telfairia occidentalis, Hook, F.) and okra (Abelmoschus esculentus) (L.) Moench. Academic Journal of Plant Sciences, 2 (3), Ene-Obon, H. N., Carnovale E. (1992).A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chemistry, 43:169-175-Charlie, A. M., Ene-Obong, H. N. (2014), Proximate, phytochemicals and anti-nutrient composition of selected green leafy vegetables consumed in Cross River State, Nigeria.5 Nutrutive Value of Some Lesser Known Food sConsumed in Oyo State. B.Sc Thesis Depart ment of Human Nutrition University of Ibadan, https://fdc.nal.usda.gov/