12.4%
247 kcal
247 kcal
Energy
1.8%
1.2 g
1.2 g
Fat
1.7%
0.3 g
0.3 g
Saturates
2.4%
2.2 g
2.2 g
Sugar
0.4%
0.0 g
0.0 g
Salt
92%
3%
5%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 247 (1035 kJ) | |
| from Carbohydrate | 322 (1350 kJ) | |
| from Fat | 11 (47 kJ) | |
| from Protein | 16 (67 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 80.6 g | |
| Dietary Fiber | 53.1 g | |
| Starch | ~ | |
| Sugars | 2.2 g | |
| Sucrose | 20.0 mg | |
| Glucose | 1,040.0 mg | |
| Fructose | 1,110.0 mg | |
| Lactose | 0.0 mg | |
| Maltose | 0.0 mg | |
| Galactose | 0.0 mg | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 1.2 g | |
| Saturated Fat | 0.3 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 3.0 mg | |
| Lauric Acid | 6.0 mg | |
| Tridecylic Acid | 0.0 mg | |
| Myristic Acid | 9.0 mg | |
| Pentadecanoic Acid | 0.0 mg | |
| Palmitic Acid | 104.0 mg | |
| Margaric Acid | 136.0 mg | |
| Stearic Acid | 82.0 mg | |
| Arachidic Acid | 0.0 mg | |
| Behenic Acid | 0.0 mg | |
| Lignoceric Acid | 0.0 mg | |
| Monounsaturated Fat | 0.2 g | |
| Myristoleic Acid | 0.0 mg | |
| 15:1 | 0.0 mg | |
| Palmitoleic Acid | 1.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | 0.0 mg | |
| Oleic Acid | 246.0 mg | |
| 18:1 c | 246.0 mg | |
| 18:1 t | 0.0 mg | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | 0.0 mg | |
| Polyunsaturated Fat | 0.1 g | |
| Linoleic Acid | 44.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 11.0 mg | |
| alpha-Linolenic Acid | 11.0 mg | |
| gamma-Linolenic acid | 0.0 mg | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | 0.0 mg | |
| Eicosatrienoic Acid | 0.0 mg | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 11.0 mg | |
| Omega-6 Fatty Acids | 44.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | 26.0 mg | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 4.0 g | |
| Essential Aminos | ||
| Histidine | 117.0 mg | |
| Isoleucine | 146.0 mg | |
| Leucine | 253.0 mg | |
| Lysine | 243.0 mg | |
| Methionine | 78.0 mg | |
| Phenylalanine | 146.0 mg | |
| Threonine | 136.0 mg | |
| Tryptophan | 49.0 mg | |
| Valine | 224.0 mg | |
| Non-essential Aminos | ||
| Alanine | 166.0 mg | |
| Arginine | 166.0 mg | |
| Aspartic Acid | 438.0 mg | |
| Cystine | 58.0 mg | |
| Glutamic Acid | 370.0 mg | |
| Glycine | 195.0 mg | |
| Proline | 419.0 mg | |
| Serine | 195.0 mg | |
| Tyrosine | 136.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 10.6 g |
| Ash | 3.6 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | 3.9 mg | |
| Choline | 11.0 mg | |
| Vitamin A | 295 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.0 mg | |
| Vitamin B3 (niacin) | 1.3 mg | |
| Vitamin B5 (pantothenic acid) | 0.4 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 6 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 3.8 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 3 IU | |
| Vitamin K | 31 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 1,002.0 mg | |
| Copper | 0.3 mg | |
| Fluoride | ~ | |
| Iron | 8.3 mg | |
| Magnesium | 60.0 mg | |
| Manganese | 17.5 mg | |
| Phosphorus | 64.0 mg | |
| Potassium | 431.0 mg | |
| Sodium | 10.0 mg | |
| Zinc | 1.8 mg | |
About Chinese Cinnamon
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in southern and eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). It is one of several species of Cinnamomum that are used primarily for their aromatic bark, which is used as a spice. In the United States of America, Chinese cassia is often sold under the culinary name of "cinnamon". The buds are also used as a spice, especially in India, and were once used by the ancient Romans.