Pap/Ogi (Yellow) Nutrition Facts
Description: Maize, yellow, fermented gruel
Local Names:
Scientific Name:
Category: Cereals and Grain Products
Calories in Pap/Ogi (Yellow)
The calories in 100 grams of Pap/Ogi (Yellow) is 40.975 calories (kcal).
Quick Pap/Ogi (Yellow) Nutritional Value
Here is a quick overview of Pap/Ogi (Yellow) nutrition information:
Quantity | 100g |
Calories | 40.975 kcl |
Fat | 0.075g |
Protein | 0.765g |
Carb | 9.06g |
Detailed Pap/Ogi (Yellow) Nutrition Data
Here is the detailed data on Pap/Ogi (Yellow) nutrition info:
Pap/Ogi (Yellow) Macronutrients data
Weight | 100g |
Energy | 173.8 Kj |
Calories | 40.975 kcl |
Fat | 0.075g |
Protein | 0.765g |
Carb | 9.06g |
Fiber | 0.5g |
Water | 89.775g |
Pap/Ogi (Yellow) Minerals Data
Weight | 100g |
Calcium | 3.29mg |
Iron (Fe) | 0.095mg |
Magnesium | 4.195mg |
Phosphorus (P) | 10mg |
Potassium (k) | 7.59mg |
Sodium (Na) | 0.61mg |
Zinc (Zn) | 0.13mg |
Copper (Cu) | 0.355mg |
Manganese | mg |
Pap/Ogi (Yellow) Vitamins Data
Weight | 100g |
Vitamin A, RAE | 1μg |
Retinol | mg |
Carotene, beta | 15μg |
Vitamin D | μg |
Thiamin, B1 | 0.01mg |
Riboflavin, B2 | 0.004mg |
Niacin, B3 | 0.1mg |
0.01mg | |
Folate, B9 (μg) | μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | mg |
other Pap/Ogi (Yellow) Micronutrients
Weight | 100g |
Ash | 0.08g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Pap/Ogi (Yellow) , Nutrition Info
Serving size of 100 grams of Pap/Ogi (Yellow) , contains 40.975 calories, 0.765g of Protein, 0.075g of Fat, and 9.06g of Carbs.
Pap/Ogi (Yellow) Nutrition facts Summary | ||
Description: | Maize, yellow, fermented gruel | |
Local Names: |
| |
Scientific Name: | ||
Category: | Cereals and Grain Products | |
Serving Size: | 100 grams | |
Calories: | 40.975 Kcal/100g | |
Nutrients | - Energy:
173.8Kj |
Data sources include: 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O.,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, 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, Adeniji P.O. And Keshinro O.O. 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 Nutritional, microbiological and sensory quality assessment of "pito" a home-prepared traditional Nigerian Beverage. Nigerian Journal of Nutritional Sciences Vol 30 No 2 pp 30- 35 https://fdc.nal.usda.gov/