Lafun Flour Nutrition Facts

Description: Cassava, white, fermented,Sundried,milled into Flour

Local Names: Lafun Powder (Yoruba)

Scientific Name:

Category: Starchy Roots And Tubers

Calories in Lafun Flour

The calories in 100 grams of Lafun Flour is 338.25 calories (kcal).

Quick Lafun Flour  Nutritional Value

Here is a quick overview of Lafun Flour nutrition information:

Detailed Lafun Flour  Nutrition Data

Here is the detailed data on Lafun Flour  nutrition info:

Lafun Flour Macronutrients data

Lafun Flour Minerals Data

Lafun Flour Vitamins Data

other Lafun Flour Micronutrients

Summary of Lafun Flour , Lafun Powder (Yoruba) Nutrition Info

Serving size of 100 grams of Lafun Flour , Lafun Powder (Yoruba) contains 338.25 calories, 2.4g of Protein, 1.25g of Fat, and 78.65g 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Adepoju O.T. Adekola T.G., Mustapha S.O. And Ogunola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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0 Effect of Processing Methods on Nutrient Retention and Contribution of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, https://fdc.nal.usda.gov/