Restaurant, Latino, arepa (unleavened cornmeal bread)
100 g: 219 kcal, 5.5 g protein, 37.1 g carbohydrate and 5.4 g fat.
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Nutrition Facts
Serving size100 g
Amount per serving
Calories220
% Daily Value*
| Total Fat 5g | 7% |
|---|---|
| Saturated Fat 3g | 15% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 270mg | 12% |
| Total Carbohydrate 37g | 14% |
| Dietary Fiber 3g | 9% |
| Total Sugars <1g | |
| Includes Added Sugars ≤1g | ≤2% |
| Protein 5g | 11% |
| Vitamin D — | |
| Calcium 90mg | 6% |
| Iron 1mg | 6% |
| Potassium 90mg | 0% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means the source has no value; ≥ is a lower bound. The source doesn't report added sugars here; they can't exceed total sugars, so ≤ is an upper bound. Source: USDA FoodData Central. Disclaimer.
What 100 g gives you
Low in cholesterol
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
10% protein · 68% carbohydrate · 22% fat
- Protein
- 5 g 10%
- Carbs
- 37 g 68%
- Fat
- 5 g 22%
Compared with other foods
Per 100 g, against every food on BasalFit.
- Calories: less than 40% of foods
- Protein: more than 41% of foods
- Total fat: less than 49% of foods
- Carbohydrate: more than 80% of foods
- Dietary fiber: more than 77% of foods
- Total sugars: less than 57% of foods
- Sodium: less than 27% of foods
All nutrients (53)
Amounts for 100 g and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 219 kcal | 219 kcal | |
| Protein | 5.48 g | 5.48 g | 11% |
| Carbohydrate | 37.1 g | 37.1 g | 14% |
| Dietary fiber | 2.6 g | 2.6 g | 9% |
| Total sugars | 0.87 g | 0.87 g | |
| Water | 50.8 g | 50.8 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 5.38 g | 5.38 g | 7% |
| Saturated fat | 2.9 g | 2.9 g | 15% |
| Trans fat | 0.157 g | 0.157 g | |
| Monounsaturated fat | 1.51 g | 1.51 g | |
| Polyunsaturated fat | 0.989 g | 0.989 g | |
| Omega-3 ALA | 0.065 g | 0.065 g | |
| Omega-3 EPA | 0.003 g | 0.003 g | |
| Omega-3 DHA | 0 g | 0 g | |
| Cholesterol | 5 mg | 5 mg | 2% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 89 mg | 89 mg | 7% |
| Iron | 1.04 mg | 1.04 mg | 6% |
| Magnesium | 27 mg | 27 mg | 6% |
| Phosphorus | 117 mg | 117 mg | 9% |
| Potassium | 88 mg | 88 mg | 2% |
| Sodium | 270 mg | 270 mg | 12% |
| Zinc | 0.8 mg | 0.8 mg | 7% |
| Copper | 0.03 mg | 0.03 mg | 3% |
| Manganese | 0.116 mg | 0.116 mg | 5% |
| Selenium | 6.1 mcg | 6.1 mcg | 11% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 61 mcg | 61 mcg | 7% |
| Vitamin E | 0.29 mg | 0.29 mg | 2% |
| Vitamin K | 3.5 mcg | 3.5 mcg | 3% |
| Thiamin (B1) | 0.07 mg | 0.07 mg | 6% |
| Riboflavin (B2) | 0.042 mg | 0.042 mg | 3% |
| Niacin (B3) | 0.888 mg | 0.888 mg | 6% |
| Pantothenic acid (B5) | 0.202 mg | 0.202 mg | 4% |
| Vitamin B6 | 0.107 mg | 0.107 mg | 6% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Choline | 4.4 mg | 4.4 mg | 1% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.048 g | 0.048 g | |
| Threonine | 0.193 g | 0.193 g | |
| Isoleucine | 0.207 g | 0.207 g | |
| Leucine | 0.671 g | 0.671 g | |
| Lysine | 0.228 g | 0.228 g | |
| Methionine | 0.131 g | 0.131 g | |
| Cystine | 0.097 g | 0.097 g | |
| Phenylalanine | 0.276 g | 0.276 g | |
| Tyrosine | 0.154 g | 0.154 g | |
| Valine | 0.276 g | 0.276 g | |
| Arginine | 0.211 g | 0.211 g | |
| Histidine | 0.166 g | 0.166 g | |
| Alanine | 0.342 g | 0.342 g | |
| Aspartic acid | 0.363 g | 0.363 g | |
| Glutamic acid | 1.1 g | 1.1 g | |
| Glycine | 0.168 g | 0.168 g | |
| Proline | 0.508 g | 0.508 g | |
| Serine | 0.288 g | 0.288 g |
Similar foods
- Restaurant, Italian, spaghetti with meat sauce
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Sources
- USDA FoodData Central record 168070 (SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.