The FDA standard for what producers can say about what’s in food. 10% of the daily value (DV) is considered the minimum “significant amount” of a nutrient.
Contains at least 20% of the daily value of these nutrients.
Contains at least 10% of the daily value of these nutrients.
Phosphorus is required for DNA synthesis, cell metabolism, and in supporting strong bone formation.
Selenium assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, DNA synthesis and supporting thyroid function.
Vitamin D helps manage calcium levels in the body which is important for bone health, muscle contractions, and neuron communication.
Vitamin B5 (pantothenic acid) assists in converting food into energy and helps cells build and break down fat.
Vitamin E is an antioxidant that protects cells from damage due to oxidative stress and helps relax blood vessels.
Vitamin B3 (Niacin) assists cells in converting food into energy and DNA repair. This measures the sum of total niacin plus tryptophan equivalents.
Potassium is required to regulate proper fluid balance and support neuronal signaling.
Thiamin is a B vitamin required by cells for normal function and growth, including converting food into energy and creating building blocks for DNA.
Vitamin B6 (pyridoxal) assists in chemical reactions required for protein synthesis and red blood cell production.
The FDA standard for what producers can say about what’s in food. 10% of the daily value (DV) is considered the minimum “significant amount” of a nutrient.
Contains at least 20% of the daily value of these nutrients.
Phosphorus is required for DNA synthesis, cell metabolism, and in supporting strong bone formation.
Selenium assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, DNA synthesis and supporting thyroid function.
Vitamin D helps manage calcium levels in the body which is important for bone health, muscle contractions, and neuron communication.
Vitamin B5 (pantothenic acid) assists in converting food into energy and helps cells build and break down fat.
Vitamin E is an antioxidant that protects cells from damage due to oxidative stress and helps relax blood vessels.
Vitamin B3 (Niacin) assists cells in converting food into energy and DNA repair. This measures the sum of total niacin plus tryptophan equivalents.
Contains at least 10% of the daily value of these nutrients.
Potassium is required to regulate proper fluid balance and support neuronal signaling.
Thiamin is a B vitamin required by cells for normal function and growth, including converting food into energy and creating building blocks for DNA.
Vitamin B6 (pyridoxal) assists in chemical reactions required for protein synthesis and red blood cell production.
This breakdown shows how the tested lab results would make up a single serving. When the tested percentage is near 100%, you can be confident that the analysis reflects a typical serving of this food.
Analyzed from 4 samples
Protein fulfills many roles in the body by supporting growth, maintenance and repair of cells and producing enzymes and hormones.
We do not have a default PDCAAS-adjusted value for this food type, so we cannot show %DV for Protein.
The fat-to-protein ratio tells you how much fat there is compared to protein in a food. It’s calculated by dividing the grams of fat by the grams of protein, to show balance between the two nutrients. A low number suggests a lean profile: more protein and less fat. Conversely, a high number indicates the food is more "fatty," meaning it has more fat and less protein.
Fat provides energy and contributes to cell building. Fat is made up of fatty acids that can be grouped into saturated fatty acids (SFA), trans fatty acids (TFA), polyunsaturated fatty acids (PUFA) & monounsaturated fatty acids (MUFA).
Cholesterol is a building block to make cells, produce certain hormones, and help the body absorb fat from the diet. Humans can make cholesterol so it is not necessary to eat.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
The PUFA:SFA ratio compares the amount of polyunsaturated fat (PUFA) to saturated fat (SFA) in a food. It’s calculated by dividing the grams of polyunsaturated fat by the grams of saturated fat, to show how the types of fat are balanced——a higher ratio is often considered a healthier choice.
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
The omega-6:omega-3 ratio shows how much omega-6 fat there is compared to omega-3 fat in a food. It’s calculated by dividing the amount of omega-6 fat by the amount of omega-3 fat, to show how the types of fat are balanced. Research suggests that a lower ratio is healthier, but there’s no agreed-upon ‘ideal’ ratio.
Eicosapentaenoic acid (EPA) is an omega-3 fatty acid that supports cardiovascular and cognitive health and lowers inflammation.
Docosahexaenoic acid (DHA) is an omega-3 fat that is especially important for building cells in the brain.
Rumenic Acid is a type of conjugated linoleic acid (CLA). Conjugated linoleic acids (CLAs) are a type of fatty acid produced by microbes in the gut of ruminant animals. The amount of CLA in foods can vary due to different agricultural management practices, however their impact on human health is unclear.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Trans-10, Cis-12
Alpha-linolenic acid (ALA) is an omega-3 fatty acid that provides energy and contributes to cell building. It can be converted to other omega-3 fatty acids that lower inflammation and support cognitive health.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Riboflavin is a B vitamin that assists in converting food into energy and protects cells from damage due to oxidative stress.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Sodium is required to regulate proper fluid balance by transporting compounds into and out of cells and supporting neuronal signaling.
Calcium is required for the formation of strong bones and supports neuronal signaling and muscular contraction.
Potassium is required to regulate proper fluid balance and support neuronal signaling.
Phosphorus is required for DNA synthesis, cell metabolism, and in supporting strong bone formation.
Zinc assists proteins in crucial roles such as wound healing, immune function, and DNA synthesis.
Selenium assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, DNA synthesis and supporting thyroid function.
Magnesium assists enzymes in crucial roles such as protein synthesis, muscular and neuronal function, and regulating blood sugar and blood pressure.
Manganese assists proteins in crucial roles such as protecting cells from damage due to oxidative stress, assists in converting food into energy, and allowing blood to clot.
Iron is crucial for carrying oxygen in red blood cells around the body and assists in converting food into energy.
Copper assists in converting food into energy, managing iron levels in the body, and protecting cells from damage due to oxidative stress.
Cobalt is an essential element required for vitamin B12 function. There are trace levels of cobalt in many foods, however cobalt needs are primarily met through consuming vitamin B12-containing foods.
There is no established function of nickel in humans and no evidence of toxicity from dietary nickel.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
The Sodium-to-Potassium ratio compares the amounts of these two essential minerals. It’s calculated by dividing the grams of sodium by potassium, to show how the two minerals are balanced. Both sodium and potassium must be regulated at specific levels inside and outside the cell to control fluid balance, facilitate nerve impulses, and manage blood pressure. A high ratio of too much sodium and too little potassium is linked to increased blood pressure and a higher risk of heart disease and stroke.
Arsenic is a naturally-occurring element that can be found in the air, water, and soil. High or long-term exposure to Inorganic Arsenic is toxic and linked to skin disorders, diabetes, and cancers; while exposure to Organic Arsenic is generally not a concern in the amount consumed. Notably, the Arsenic in fin fish is generally the harmless organic form, though we recommend further testing of the specific forms to be sure.
Cadmium naturally occurs in rocks and soil. All foods contain a low level of cadmium, however certain foods may contain more. High cadmium exposure can damage the kidneys, lungs, and bones.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Mercury is a naturally-occurring element that can contaminate the environment due to industrial pollution. High exposure to mercury can lead to neurological and kidney problems.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
Lead is a harmful heavy metal that damages many organs including the brain, kidneys, and reproductive system. Foods can accumulate lead from the environment.
Limit of Quantification (LOQ) is the lowest level that can be reliably measured by a lab. The true value could be anywhere between zero and LOQ.
ISO 17025
All data included in this summation derives from a Certificate of Analysis from an ISO 17025 accredited lab, including Edacious Food Lab. ISO 17025 is the industry standard trusted by the FDA and USDA for trusted results.
This analysis has been
checked by Edacious.