Raw Ogbono (undehulled) Nutrition Facts

Description: Dika nut, Kernel, undehulled, Raw

Local Names: Goron (Hausa), Ogbono (Igbo), Apon (Yoruba), Ajop (Ibibio)

Scientific Name: Irvingia gabonensis

Category: Nuts and Seeds

Calories in Raw Ogbono (undehulled)

The calories in 100 grams of Raw Ogbono (undehulled) is 712.1 calories (kcal).

Quick Raw Ogbono (undehulled)  Nutritional Value

Here is a quick overview of Raw Ogbono (undehulled) nutrition information:

Quantity

100g

Calories

712.1 kcl

Fat

67.9g

Protein

7.7g

Carb

16.45g

Detailed Raw Ogbono (undehulled)  Nutrition Data

Here is the detailed data on Raw Ogbono (undehulled)  nutrition info:

Raw Ogbono (undehulled) Macronutrients data

Weight 

100g

Energy

2940.45 Kj

Calories

712.1 kcl

Fat

67.9g

Protein

7.7g

Carb

16.45g

Fiber

2.2g

Water

5.15g

Raw Ogbono (undehulled) Minerals Data

Weight 

100g

Calcium

145mg

Iron (Fe)

3.4mg

Magnesium

mg

Phosphorus (P)

202mg

Potassium (k)

mg

Sodium (Na)

2mg

Zinc (Zn)

0.29mg

Copper (Cu)

0.14mg

Manganese

mg

Raw Ogbono (undehulled) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.19mg

Riboflavin, B2

0.095mg

Niacin, B3 

0.7mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Raw Ogbono (undehulled) Micronutrients

Weight 

100g

Ash

1.6g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Raw Ogbono (undehulled) , Goron (Hausa), Ogbono (Igbo), Apon (Yoruba), Ajop (Ibibio) Nutrition Info

Serving size of 100 grams of Raw Ogbono (undehulled) , Goron (Hausa), Ogbono (Igbo), Apon (Yoruba), Ajop (Ibibio) contains 712.1 calories, 7.7g of Protein, 67.9g of Fat, and 16.45g of Carbs.

Raw Ogbono (undehulled) Nutrition facts Summary 

Description: 

Dika nut, Kernel, undehulled, Raw

Local Names:

Goron (Hausa), Ogbono (Igbo), Apon (Yoruba), Ajop (Ibibio)

Scientific Name: 

Irvingia gabonensis

Category: 

Nuts and Seeds

Serving Size:

100 grams

Calories: 

712.1 Kcal/100g

Nutrients

- Energy: 2940.45Kj
- Calories: 712.1Kcal
- Fat: 67.9g
- Protein: 7.7g
- Carb: 16.45g
- Fiber: 2.2g
- Water:5.15g
- Calcium: 145mg
- Iron: 3.4mg
- Magnesium: mg
- Phosphorus: 202mg
- Potassium: mg
- Sodium: 2mg
- Zinc: 0.29mg
- Copper: 0.14mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: 0.19mg
- Riboflavin, B2: 0.095mg
- Niacin, B3: 0.7mg
- Vitamin B6: mg
- Folate, B9: μg
- Vitamin B12: μg
- Vitamin C: mg
- Ash: 1.6g

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