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Food Nutrients
All Food Categories | American Indian/Alaska Native Foods
Frybread, made with lard (Apache)
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Nutrient
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Value per 100 grams
of edible portion
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| Proximates |
| Energy | 309.00 kcal |
| Galactose | 0.00 g |
| Protein | 8.38 g |
| Fiber, total dietary | 1.70 g |
| Glucose (dextrose) | 0.09 g |
| Total lipid (fat) | 10.14 g |
| Energy | 1292.00 kJ |
| Fructose | 0.00 g |
| Starch | 43.29 g |
| Water | 33.11 g |
| Ash | 2.36 g |
| Maltose | 1.22 g |
| Sucrose | 0.22 g |
| Carbohydrate, by difference | 46.01 g |
| Sugars, total | 1.54 g |
| Lactose | 0.00 g |
| Minerals |
| Sodium, Na | 671.00 mg |
| Magnesium, Mg | 19.00 mg |
| Copper, Cu | 0.10 mg |
| Potassium, K | 75.00 mg |
| Zinc, Zn | 0.47 mg |
| Manganese, Mn | 0.41 mg |
| Iron, Fe | 3.43 mg |
| Phosphorus, P | 112.00 mg |
| Calcium, Ca | 52.00 mg |
| Selenium, Se | 6.50 µg |
| Vitamins |
| Tocopherol, delta | 0.12 mg |
| Vitamin B-12 | 0.00 µg |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Thiamin | 0.53 mg |
| Vitamin B-6 | 0.07 mg |
| Tocopherol, gamma | 0.59 mg |
| Tocopherol, beta | 0.03 mg |
| Niacin | 4.33 mg |
| Folate, total | 112.00 µg |
| Riboflavin | 0.26 mg |
| Lipids |
| 8:0 | 0.00 g |
| 12:0 | 0.00 g |
| 15:1 | 0.00 g |
| 20:2 n-6 c,c | 0.02 g |
| Fatty acids, total saturated | 3.63 g |
| 20:3 undifferentiated | 0.00 g |
| 22:0 | 0.01 g |
| 16:0 | 2.10 g |
| 17:0 | 0.06 g |
| 18:3 n-6 c,c,c | 0.00 g |
| 14:0 | 0.17 g |
| 10:0 | 0.00 g |
| 20:0 | 0.02 g |
| 18:0 | 1.25 g |
| 17:1 | 0.00 g |
| 18:3 n-3 c,c,c (ALA) | 0.07 g |
| 15:0 | 0.02 g |
| Fatty acids, total monounsaturated | 3.50 g |
| 14:1 | 0.02 g |
| 16:1 undifferentiated | 0.17 g |
| 18:1 undifferentiated | 3.26 g |
| 20:1 | 0.06 g |
| Fatty acids, total polyunsaturated | 1.31 g |
| 18:3 undifferentiated | 0.07 g |
| 18:2 undifferentiated | 1.21 g |
| 20:4 undifferentiated | 0.00 g |
| Cholesterol | 4.00 mg |
| Amino Acids |
Data provided by Nutrient Data Laboratory.
USDA National Nutrient Database for Standard Reference, Release 25. U.S. Department of Agriculture, Agricultural Research Service. 2012.
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