Periwinkle (raw) Nutrition Facts

Description: Periwinkle,flesh,raw

Local Names: Isam (Igbo), Mfi (Efik/Ibibio)

Scientific Name: Tympanotonus fuscatus

Category: Fish and Prooducts

Calories in Periwinkle (raw)

The calories in 100 grams of Periwinkle (raw) is 358.58 calories (kcal).

Quick Periwinkle (raw)  Nutritional Value

Here is a quick overview of Periwinkle (raw) nutrition information:

Detailed Periwinkle (raw)  Nutrition Data

Here is the detailed data on Periwinkle (raw)  nutrition info:

Periwinkle (raw) Macronutrients data

Periwinkle (raw) Minerals Data

Periwinkle (raw) Vitamins Data

other Periwinkle (raw) Micronutrients

Summary of Periwinkle (raw) , Isam (Igbo), Mfi (Efik/Ibibio) Nutrition Info

Serving size of 100 grams of Periwinkle (raw) , Isam (Igbo), Mfi (Efik/Ibibio) contains 358.58 calories, 68.46g of Protein, 7.68g of Fat, and 3.65g 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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O.,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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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., https://fdc.nal.usda.gov/