Garri (White) Nutrition Facts

Description: Cassava, white, grated, fermented, dewatered, Fried

Local Names: Garin rogo (Hausa), Garri (Yoruba)

Scientific Name:

Category: Starchy Roots And Tubers

Calories in Garri (White)

The calories in 100 grams of Garri (White) is 363.189 calories (kcal).

Quick Garri (White)  Nutritional Value

Here is a quick overview of Garri (White) nutrition information:

Detailed Garri (White)  Nutrition Data

Here is the detailed data on Garri (White)  nutrition info:

Garri (White) Macronutrients data

Garri (White) Minerals Data

Garri (White) Vitamins Data

other Garri (White) Micronutrients

Summary of Garri (White) , Garin rogo (Hausa), Garri (Yoruba) Nutrition Info

Serving size of 100 grams of Garri (White) , Garin rogo (Hausa), Garri (Yoruba) contains 363.189 calories, 1.596g of Protein, 0.724g of Fat, and 86.889g of Carbs.

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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Adepoju O.T. Adekola T.G., Mustapha S.O. And Ogunola S.I. 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0 Effect of Processing Methods on Nutrient Retention and Contribution of Cassava(Manihot spp) To Nutrient Intake of Nigerian Consumers. African Journal of Food, Nutrition and Development Vol. 10 No 2, Okolie N.P., Brai M.N., Atoyebi O.M., 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 Comparative Study on some selected Garri Samples Sold in Lagos Metropolis. Journal of Food Studies Vol. 1, No. 1, Ojo, A., Akande, 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.3). Quality evaluation of garri produced from cassava and sweet potato tuber mixes. African Journal of Biotechnology, 12 (31), 4920-4924., https://fdc.nal.usda.gov/