Food Composition DatabaseTraditional confectionery, "Sakura-mochi, Kanto style" (pink small pancake roll with red bean paste filling, wrapped by a salted cherry leaf. Dough is made from wheat and rice flour.)
Proximates
| Energy (kcal) | 239kcal/100g |
| Energy (kj) | 999kj/100g |
Proteins (Amino Acids)
| Protein | 4.5g/100g |
| Protein: the sum of amino acid residues | (3.9)g/100g |
| Isoleucine | (190)mg/100g |
| Leucine | (190)mg/100g |
| Lysine | (190)mg/100g |
| Methionine | (73)mg/100g |
| Cystine | (70)mg/100g |
| Amino acids, total sulphur-containing | (140)mg/100g |
| Phenylalanine | (270)mg/100g |
| Tyrosine | (130)mg/100g |
| Amino acids, total aromatic | (400)mg/100g |
| Threonine | (150)mg/100g |
| Tryptophan | (50)mg/100g |
| Valine | (230)mg/100g |
| Histidine | (130)mg/100g |
| Arginine | (260)mg/100g |
| Alanine | (170)mg/100g |
| Aspartic acid | (430)mg/100g |
| Glutamic acid | (1000)mg/100g |
| Glycine | (170)mg/100g |
| Glycine | (300)mg/100g |
| Serine | (240)mg/100g |
| Hydroxy-proline | - |
Lipids
| Lipid | 0.4g/100g |
| Triacyl-glycerol equivalents | (0.3)g/100g |
| Fatty acids, total | (0.25)g/100g |
| Fatty acids, total saturated | (0.07)g/100g |
| Fatty acids, total mono-unsaturated | (0.02)g/100g |
| Fatty acids, total poly-unsaturated | (0.15)g/100g |
| Fatty acids,total n-3 poly-unsaturated | (0.02)g/100g |
| Fatty acids,total n-6 poly-unsaturated | (0.14)g/100g |
| Cholesterol | 0mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | -56.1g/100g |
| Starch | (20.1)g/100g |
| Glucose | (0.2)g/100g |
| Fructose | (0.2)g/100g |
| Galactose | - |
| Sucrose | (30.2)g/100g |
| Maltose | (0.9)g/100g |
| Lactose | (0)g/100g |
| Trehalose | - |
| Dietary fiber, total | 2.6g/100g |
| Dietary fiber, soluble | 0.3g/100g |
| Dietary fiber, insoluble | 2.3g/100g |
Minerals
| Sodium (Na) | 45mg/100g |
| Potassium (K) | 37mg/100g |
| Calcium (CA) | 11mg/100g |
| Magnesium (Mg) | 11mg/100g |
| Phosphorus (P) | 37mg/100g |
| Iron (Fe) | 1mg/100g |
| Zinc (Zn) | 0.4mg/100g |
| Copper (Cu) | 0.09mg/100g |
| Manganese (Mn) | 0.08mg/100g |
| Iodine (Id) | - |
| Selenium (Se) | - |
| Chromium (Cr) | - |
| Molybdenum (Mo) | - |
Vitamins
| Vitamin A | ||
| Retinol | 0µg/100g | |
| alpha-Carotene | 0µg/100g | |
| beta-Carotene | 0µg/100g | |
| beta-Cryptoxanthin | 0µg/100g | |
| beta-Carotene equivalents | 0µg/100g | |
| Retinol activity equivalents | 0µg/100g | |
| Vitamin D | 0µg/100g | |
| Vitamin E | ||
| alpha-Tocopherol | Tr | |
| beta-Tocopherol | Tr | |
| gamma-Tocopherol | 0.4mg/100g | |
| delta-Tocopherol | 1.2mg/100g | |
| Vitamin K | 2µg/100g | |
| Thiamin | 0.02mg/100g | |
| Riboflavin | 0.02mg/100g | |
| Niacin | 0.1mg/100g | |
| Vitamin B-6 | Tr | |
| Vitamin B-12 | 0µg/100g | |
| Folate | 2µg/100g | |
| Pantothenic acid | 0.1mg/100g | |
| Biotin | - | |
| Ascorbic acid | 0mg/100g | |
misc
| Water | 40.5g/100g |
| Ash | 0.3g/100g |
| Salt equivalents | 0.1g/100g |
Remarks
Recipe: baked dough 4, strained red bean paste 5 Removed portion: salted cherry leaf for wrapping
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