Lettuce nutrition facts: The nutritional value of each leaf.
Nutrition Facts Serving Size: 4 ounces (about 1/4 cup) Serving Size Per Serving: 1 tablespoon Nutrition Facts Fat: 1g Total Fat: 3g Carbs: 2g Sugar: 2.6g Protein: 4g Sodium: 1.1g Vitamin A: 5% Vitamin C: 6% Calcium: 2% Iron: 5.5% Magnesium: 7.5%, Vitamin D: 6.5%.
Calcium and Vitamin D levels in lentils are very high in most foods, but in lentil and soy products there is a lot of variance, so I’ve provided a simple nutrition chart below.
This chart is based on the following information.
I have added more info in parentheses: * Total carbohydrates: 4 grams * Fiber: 0 grams * Dietary fiber: 1 gram * Protein: 2 grams * Vitamin A and vitamin C: 1% Vitamin D and calcium: 0% Magnesium: 1%.
Vitamin D is an antioxidant.
Vitamin D3 is an important vitamin, as well as being a form of vitamin D. Vitamin A is a precursor for vitamin D3.
Vitamin C is a fatty acid that has antioxidant properties.
Vitamin B12 is a protein that is used in some foods as a preservative.
Vitamin K is a hormone that plays a role in the immune system.
* Calcium, magnesium, iron, and potassium are found in plants.
Vitamin Z is a compound that may also be found in some plant foods.
Vitamin E is found in a variety of foods and is found primarily in plant-based products.
Vitamin S is found mostly in animal products, but it is also found in animal-derived products, like beef.
* Soybeans are the second most important source of carbohydrates.
However, soybeans contain a variety.
Some of the most common soybean ingredients are the bran, which has a high glycemic index, and soy protein isolate.
Soybeans have a high amount of potassium, but the amount is not a major concern because of the low amount of sugar.
** A high-fiber plant protein like corn is found at all levels of the food chain, so beans are a good source of protein and fiber.
It is important to remember that corn is not necessarily better than other grains.
For more information on the science behind fiber, see “What Is Fiber?”.
The following chart provides a summary of how nutrients are distributed in different food groups.
* All sources of calcium: 2,300 mg/day (the highest concentration in whole grains) * Vitamin C, iron and magnesium: 6,500 mg/100 grams (highest in whole foods) * Vitamins A and C: 2mg/1,000 mg (lowest in whole food) * Cal and vitamin D: 5mg/100 mg (highest concentration in animal foods) Source: The Nutrient Profile of Plants, Nutrition Council Nutrition facts Serving Size (g): 1/2 cup (about 8 tablespoons) Serving size per serving: 1 teaspoon Nutrition Facts Total carbohydrates (g/100g): 12 calories * Fiber (g /100g)/100g: 2 calories * Dietary Fiber (mg/150g): 2 calories Protein (g) 1.5 grams (low) Vitamin A (g)/1000 IU (high) Vitamin C (mg) 0.5 mg (high)* Magnesium (mg)/1000 mg (medium) Vitamin D (mg)(low) * Sodium (mg)* * Vitamin D2 (mg), D3 (mg)-(high) ** Vitamin D1 (mg, mg), D1b (mg)–(medium) ** Magnesium sulfate (mg))–(medium)* Vitamin B-12 (mg–(high)* Vitamin D-3 (μg)–(high)(medium) * Iron (mg,) (medium)–(low) Protein (mg(low))– (medium)(medium)(low)(medium)* Magnesiac acid (mg)|(medium)(high)(low), (low)(low)–(lower) Vitamin E (mg)](medium)– (low)– (lower) Calcium (mg (low)) Calcium sulfate calcium (mg- (low)), calcium (0.5-1.5) Iron (μG) Iron oxide iron (mg-(low)) Magnesium carbonate magnesium (0-0.8) Sodium (μL) Sodium chloride (mg-) Sodium chloride and citrate (mg-.05-.2) Potassium (mg—–.1-.8)) Calcite potassium (0–.1–(low)–) Magnesium chloride magnesium (1-1,5) Vitamin B1 (μl–(1,0-1) ) Vitamin B2 (μls–(2,0–2) ) Potassium iodide (mg—(2-2.5