Lafun Swallow Nutrition Facts

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

Local Names: Lafun (Yoruba)

Scientific Name:

Category: Starchy Roots And Tubers

Calories in Lafun Swallow

The calories in 100 grams of Lafun Swallow is 100.418 calories (kcal).

Quick Lafun Swallow  Nutritional Value

Here is a quick overview of Lafun Swallow nutrition information:

Quantity

100g

Calories

100.418 kcl

Fat

0.105g

Protein

0.483g

Carb

24.385g

Detailed Lafun Swallow  Nutrition Data

Here is the detailed data on Lafun Swallow  nutrition info:

Lafun Swallow Macronutrients data

Weight 

100g

Energy

426.647 Kj

Calories

100.418 kcl

Fat

0.105g

Protein

0.483g

Carb

24.385g

Fiber

g

Water

75.373g

Lafun Swallow Minerals Data

Weight 

100g

Calcium

49.05mg

Iron (Fe)

1.5mg

Magnesium

18.67mg

Phosphorus (P)

62.5mg

Potassium (k)

0.54mg

Sodium (Na)

3.54mg

Zinc (Zn)

1.68mg

Copper (Cu)

2.49mg

Manganese

1.22mg

Lafun Swallow Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Lafun Swallow Micronutrients

Weight 

100g

Ash

0.603g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Lafun Swallow Lafun (Yoruba) Nutrition Info

Serving size of 100 grams of Lafun Swallow , Lafun (Yoruba) contains 100.418 calories, 0.483g of Protein, 0.105g of Fat, and 24.385g of Carbs.

Lafun Swallow Nutrition facts Summary 

Description: 

Cassava, white, fermented,Sundried,milled into Flour, Cooked into Paste

Local Names:

Lafun (Yoruba)

Scientific Name: 

Category: 

Starchy Roots And Tubers

Serving Size:

100 grams

Calories: 

100.418 Kcal/100g

Nutrients

- Energy: 426.647Kj
- Calories: 100.418Kcal
- Fat: 0.105g
- Protein:
0.483g
- Carb:
24.385g
- Fiber:
g
- Water:
75.373g
- Calcium:
49.05mg
- Iron:
1.5mg
- Magnesium:
18.67mg
- Phosphorus:
62.5mg
- Potassium:
0.54mg
- Sodium:
3.54mg
- Zinc: 
1.68mg
- Copper:
2.49mg
- Manganese: 
1.22mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
μg
- Vitamin D:
μg
- Thiamin, B1: 
mg
- Riboflavin, B2:
mg
- Niacin, B3:
mg
- Vitamin B6:
mg
- Folate, B9:
μg
- Vitamin B12:
μg
- Vitamin C:
mg
- Ash: 
0.603g

Data sources include: Sanusi R.A. And Adebiyi A.E. 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 Betat carotene of commonly consumed Foods and Soups in Nigeria. Pakistan Journal of Nutrition 8(9): Tanya, A.K.N., C.M.F. Mbofung and O.O. Keshinro(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), 162-167.7) Soluble and insoluble fibre contents of some Cameroonian foodstuffs. Plant Food for Human Nutrition, 51: 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.-207.2 - Tanya, A.K.N., C.M.F. Mbofung and O.O. Keshinro(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), 162-167.7) Soluble and insoluble fibre contents of some Cameroonian foodstuffs. Plant Food for Human Nutrition, 51: 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.-207.6, Sanusi R.A. And Adebiyi A.E. 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 Proximate and Mineral composition of commonly consumed foods in Nigeria. Nigerian Journal of Nutritional Sciences Vol 30 No 2 pp54- 63, Ayankunbi Muritala Ayantunde 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.7 Effect of Methods of Preparation on the Nutrient Composition of Some Cassava Products. B.Sc Thesis Depart ment of Human Nutrition University of Ibadan, Agbon, C.A. Akinyemi, C.O, Onabanjo O.O. and Okeke, E.C. (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 Composition and phytate - zinc molar ratio of prepared foods consumed by rural preschool children, Nigerian Journal of Nutritional Sciences (NJNS), 31 (1), 58-63. Published by Nutrition Society of Nigeria (NSN)., https://fdc.nal.usda.gov/