Millet/Gero Nutrition Facts
Description: Millet, whole grain, raw
Local Names: Gero (Hausa)
Scientific Name: Pennisetum glaucum
Category: Cereals and Grain Products
Calories in Millet/Gero
The calories in 100 grams of Millet/Gero is 369.357 calories (kcal).
Quick Millet/Gero Nutritional Value
Here is a quick overview of Millet/Gero nutrition information:
Quantity | 100g |
Calories | 369.357 kcl |
Fat | 4.237g |
Protein | 11.337g |
Carb | 67.75g |
Detailed Millet/Gero Nutrition Data
Here is the detailed data on Millet/Gero nutrition info:
Millet/Gero Macronutrients data
Weight | 100g |
Energy | 1560.75 Kj |
Calories | 369.357 kcl |
Fat | 4.237g |
Protein | 11.337g |
Carb | 67.75g |
Fiber | 7.44g |
Water | 9.44g |
Millet/Gero Minerals Data
Weight | 100g |
Calcium | 21.5mg |
Iron (Fe) | 6.255mg |
Magnesium | 193.5mg |
Phosphorus (P) | 298mg |
Potassium (k) | 287.5mg |
Sodium (Na) | 12mg |
Zinc (Zn) | 1.575mg |
Copper (Cu) | 0.52mg |
Manganese | mg |
Millet/Gero Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | μg |
Vitamin D | μg |
Thiamin, B1 | 0.421mg |
Riboflavin, B2 | 0.29mg |
Niacin, B3 | 4.72mg |
0.384mg | |
Folate, B9 (μg) | 85μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | mg |
other Millet/Gero Micronutrients
Weight | 100g |
Ash | 2.58g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Millet/Gero , Gero (Hausa) Nutrition Info
Serving size of 100 grams of Millet/Gero , Gero (Hausa) contains 369.357 calories, 11.337g of Protein, 4.237g of Fat, and 67.75g of Carbs.
Millet/Gero Nutrition facts Summary | ||
Description: | Millet, whole grain, raw | |
Local Names: | Gero (Hausa) | |
Scientific Name: | Pennisetum glaucum | |
Category: | Cereals and Grain Products | |
Serving Size: | 100 grams | |
Calories: | 369.357 Kcal/100g | |
Nutrients | - Energy:
1560.75Kj |
Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), Okolo, S. C, Olajide, O. O, Idowu ,D. I, Adebiyi A. B, Ikokoh, P. P., Orishadipe, A. T. (2012). Comparative proximate studies on some Nigerian food supplements. Annals of Biological Research, 3 (2), 773-779., Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame 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 West African Food Composition Table FAO Rome, 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 https://fdc.nal.usda.gov/