Moin Moin (Cooked with Vegetable oil) Nutrition Facts

Description: Beans,soaked,dehulled,blended to Paste with added salt, pepper and Vegetable oil,Steamed into mould

Local Names: Alele da moi (Hausa), Moin-Moin olororo (Yoruba)

Scientific Name:

Category: Grain Legumes and Products

Calories in Moin Moin (Cooked with Vegetable oil)

The calories in 100 grams of Moin Moin (Cooked with Vegetable oil) is 108.406 calories (kcal).

Quick Moin Moin (Cooked with Vegetable oil)  Nutritional Value

Here is a quick overview of Moin Moin (Cooked with Vegetable oil) nutrition information:

Quantity

100g

Calories

108.406 kcl

Fat

2.174g

Protein

6.47g

Carb

15.74g

Detailed Moin Moin (Cooked with Vegetable oil)  Nutrition Data

Here is the detailed data on Moin Moin (Cooked with Vegetable oil)  nutrition info:

Moin Moin (Cooked with Vegetable oil) Macronutrients data

Weight 

100g

Energy

458.008 Kj

Calories

108.406 kcl

Fat

2.174g

Protein

6.47g

Carb

15.74g

Fiber

g

Water

73.87g

Moin Moin (Cooked with Vegetable oil) Minerals Data

Weight 

100g

Calcium

3.76mg

Iron (Fe)

0.88mg

Magnesium

2.69mg

Phosphorus (P)

mg

Potassium (k)

0.77mg

Sodium (Na)

3.72mg

Zinc (Zn)

0.68mg

Copper (Cu)

2.86mg

Manganese

0.94mg

Moin Moin (Cooked with Vegetable oil) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

387μg

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 Moin Moin (Cooked with Vegetable oil) Micronutrients

Weight 

100g

Ash

1.742g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Moin Moin (Cooked with Vegetable oil) Alele da moi (Hausa), Moin-Moin olororo (Yoruba) Nutrition Info

Serving size of 100 grams of Moin Moin (Cooked with Vegetable oil) , Alele da moi (Hausa), Moin-Moin olororo (Yoruba) contains 108.406 calories, 6.47g of Protein, 2.174g of Fat, and 15.74g of Carbs.

Moin Moin (Cooked with Vegetable oil) Nutrition facts Summary 

Description: 

Beans,soaked,dehulled,blended to Paste with added salt, pepper and Vegetable oil,Steamed into mould

Local Names:

Alele da moi (Hausa), Moin-Moin olororo (Yoruba)

Scientific Name: 

Category: 

Grain Legumes and Products

Serving Size:

100 grams

Calories: 

108.406 Kcal/100g

Nutrients

- Energy: 458.008Kj
- Calories: 108.406Kcal
- Fat: 2.174g
- Protein:
6.47g
- Carb:
15.74g
- Fiber:
g
- Water:
73.87g
- Calcium:
3.76mg
- Iron:
0.88mg
- Magnesium:
2.69mg
- Phosphorus:
mg
- Potassium:
0.77mg
- Sodium:
3.72mg
- Zinc: 
0.68mg
- Copper:
2.86mg
- Manganese: 
0.94mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
387μg
- 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: 
1.742g

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, https://fdc.nal.usda.gov/