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Tofu, raw, regular, prepared with calcium sulfate
Carbohydrates 1.87 g Proteins 8.08 g Fats 4.78 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 7 kcal Protein 32 kcal Fat 43 kcal
Histidine 0.221 g Isoleucine 0.435 g Leucine 0.713 g Lysine 0.452 g Methionine 0.108 g Phenylalanine 0.428 g Threonine 0.402 g Tryptophan 0.12 g Valine 0.446 g
Total polyunsaturated 2.699 g Omega 3 (n-3) 0.319 g Omega 6 (n-6) 2.38 g Total monounsaturated 1.056 g Total saturated 0.691 g Total trans 0 g Cholesterol 0 mg
Vitamin C 0.1 mg Folate, total 15 µg Folate, DFE 15 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.052 mg Vitamin B-3 (Niacin) 0.195 mg Vitamin B-5 (Pantothenic acid) 0.068 mg Vitamin B-6 0.047 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) - µg Vitamin E (alpha-tocopherol) 0.01 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 2.4 µg
Calcium, Ca 350 mg Iron, Fe 5.36 mg Magnesium, Mg 30 mg Phosphorus, P 97 mg Potassium, K 121 mg Sodium, Na 7 mg Zinc, Zn 0.8 mg Copper, Cu 0.193 mg Manganese, Mn 0.605 mg Selenium, Se 8.9 µg
n-6 : n-3 ratio:
7.4 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
7.47
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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