Tiger nut flour Nutrition Facts

Description: Tiger nut flour

Local Names:

Scientific Name: Cyperus esculentus L.

Category: Nuts and Seeds

Calories in Tiger nut flour

The calories in 100 grams of Tiger nut flour is 403.8 calories (kcal).

Quick Tiger nut flour Nutritional Value

Here is a quick overview of Tiger nut flour nutrition information:

Quantity	100g
Calories	403.8 kcl
Fat	13.2g
Protein	10.1g
Carb	59g

Detailed Tiger nut flour Nutrition Data

Here is the detailed data on Tiger nut flour nutrition info:

Tiger nut flour Macronutrients data

Weight	100g
Energy	1697.5 Kj
Calories	403.8 kcl
Fat	13.2g
Protein	10.1g
Carb	59g
Fiber	4.3g
Water	10.2g

Tiger nut flour Minerals Data

Weight	100g
Calcium	132.81mg
Iron (Fe)	0.76mg
Magnesium	mg
Phosphorus (P)	119.5mg
Potassium (k)	mg
Sodium (Na)	mg
Zinc (Zn)	0.04mg
Copper (Cu)	mg
Manganese	mg

Tiger nut flour Vitamins Data

Weight	100g
Vitamin A, RAE	μg
Retinol	mg
Carotene, beta	μg
Vitamin D	μg
Thiamin, B1	mg
Riboflavin, B2	mg
Niacin, B3	mg
Vitamin B6	mg
Folate, B9 (μg)	μg
Vitamin B12 (μg)	μg
Vitamin C (mg)	mg

other Tiger nut flour Micronutrients

Weight	100g
Ash	3.1g
Alcohol	-
Caffeine	-
Theobromine	-

Summary of Tiger nut flour , Nutrition Info

Serving size of 100 grams of Tiger nut flour , contains 403.8 calories, 10.1g of Protein, 13.2g of Fat, and 59g of Carbs.

Tiger nut flour Nutrition facts Summary
Description:	Tiger nut flour
Local Names:
Scientific Name:	Cyperus esculentus L.
Category:	Nuts and Seeds
Serving Size:	100 grams
Calories:	403.8 Kcal/100g
Nutrients	- Energy: 1697.5Kj - Calories: 403.8Kcal - Fat: 13.2g - Protein: 10.1g - Carb: 59g - Fiber: 4.3g - Water:10.2g - Calcium: 132.81mg - Iron: 0.76mg - Magnesium: mg - Phosphorus: 119.5mg - Potassium: mg - Sodium: mg - Zinc: 0.04mg - Copper: mg - Manganese: mg - Vitamin A, RAE: μg - Retinol:μg - Carotene, beta:μg - 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: 3.1g

Data sources include: Chinma, C. E., James, S., Imam, H., Ocheme, O. B., Anuonye, J. C., Yakubu, C. M. (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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1). Physicochemical and sensory properties, and In-vitro digestibility of biscuits made from blends of tigernut (Cyperus esculentus) and pigeon pea (Cajanus cajan). Nigerian Journal of Nutritional Sciences. 32(1): 55-62., https://fdc.nal.usda.gov/