Corn, sweet, yellow, cooked, boiled, drained, with salt

Plant foods · Vegetables · All vegetables

g
Macronutrients 82 / 100 How is this scored?

Composition

Energy

Protein 3.4 g · 14 kcal/100g
Fat 1.5 g · 14 kcal/100g
Carbs 21.0 g · 84 kcal/100g
Fiber 2.4 g
Water 73 g
Total energy 96 kcal

Energy is predominantly from carbs (76%); EFSA recommends 45–60% for a balanced diet

Fat quality 68 / 100 How is this scored?
Total fat
1.5g
Saturated
0.2g
Monounsat.
0.4g
Polyunsat.
0.6g
Omega-6
0.59g

Saturated fat is 1.8% of energy, within the WHO limit of 10%.

Protein quality 92 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 100%
Lysine 92%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 100%

Limiting amino acid is Lysine (92% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 28 / 100 How is this scored?

Vitamins

Vitamin A 13 µg
Vitamin C 5.5 mg
Vitamin D 0.0 µg
Vitamin E 0.1 mg
Vitamin K 0 µg
Thiamin (B1) 0.09 mg
Riboflavin (B2) 0.06 mg
Niacin (B3) 1.7 mg
Pantothenic (B5) 0.8 mg
Vitamin B6 0.14 mg
Folate (B9) 23 µg
Vitamin B12 0.00 µg

Minerals

Calcium 3 mg
Iron 0.5 mg
Magnesium 26 mg
Phosphorus 77 mg
Potassium 218 mg
Sodium 253 mg
Zinc 0.6 mg
Copper 0.05 mg
Manganese 0.17 mg
Selenium 0.2 µg

Provides modest amounts of tracked micronutrients. Best is Pantothenic acid (B5) at 13% of EU NRV per 100 g.