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Australia — FSANZ AFCD

Sorghum, grain, uncooked

Per-100 g nutrient composition · Cereals and cereal products.
A neutral nutrient reference — not veterinary or dietary advice.

Nutrients (73)

NutrientValueUnit
Energy with dietary fibre, equated1465kJ
Energy, without dietary fibre, equated1389kJ
Moisture (water)12.2g
Protein8.2g
Nitrogen1.37g
Fat, total3.6g
Ash1.3g
Total dietary fibre8.6g
Alcohol0g
Total sugars1.2g
Added sugars0g
Free sugars0g
Starch64.7g
Inulin0.8g
Resistant starch0.8g
Available carbohydrate, without sugar alcohols65.8g
Available carbohydrate, with sugar alcohols65.8g
Calcium (Ca)10mg
Iodine (I)1ug
Iron (Fe)2.25mg
Magnesium (Mg)124mg
Phosphorus (P)273mg
Potassium (K)363mg
Selenium (Se)15.5ug
Sodium (Na)1mg
Zinc (Zn)1.35mg
Retinol (preformed vitamin A)0ug
Beta-carotene0ug
Beta-carotene equivalents (provitamin A)0ug
Vitamin A retinol equivalents0ug
Thiamin (B1)0.4mg
Riboflavin (B2)0.025mg
Niacin (B3)4.05mg
Niacin derived from tryptophan1.74mg
Niacin derived equivalents5.79mg
Pyridoxine (B6)0.1mg
Cobalamin (B12)0ug
Folate, natural20ug
Folic acid0ug
Total folates20ug
Dietary folate equivalents20ug
Vitamin C0mg
Cholecalciferol (D3)0ug
Ergocalciferol (D2)0ug
25-hydroxy cholecalciferol (25-OH D3)0ug
25-hydroxy ergocalciferol (25-OH D2)0ug
Vitamin D3 equivalents0ug
Alpha tocopherol0.4mg
Vitamin E0.4mg
Total saturated fatty acids, equated14.1%T
Total monounsaturated fatty acids, equated33.75%T
C18:2w648.6%T
C18:3w32.1%T
C20:5w30%T
C22:5w30%T
C22:6w30%T
Total polyunsaturated fatty acids, equated50.75%T
Total long chain omega 3 fatty acids, equated0%T
Total trans fatty acids, imputed0%T
Total saturated fatty acids, equated0.36g
Total monounsaturated fatty acids, equated0.86g
C18:2w61.24g
C18:3w30.05g
C20:5w30mg
C22:5w30mg
C22:6w30mg
Total polyunsaturated fatty acids, equated1.3g
Total long chain omega 3 fatty acids, equated0mg
Total trans fatty acids, imputed0mg
Caffeine0mg
Cholesterol0mg
Tryptophan73mg/gN
Tryptophan103mg

Source

FSANZ Australian Food Composition Database (CC BY 2.5 AU). Food code F008474. Original source.

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