Food Composition DatabaseTraditional confectionery, "Sakura-mochi, Kansai style" (pink rice cake stuffed with red bean paste, wrapped with a salted cherry leaf. Dough is made from glutinous rice flour.)
Proximates
| Energy (kcal) | 200kcal/100g |
| Energy (kj) | 837kj/100g |
Proteins (Amino Acids)
| Protein | 3.4g/100g |
| Protein: the sum of amino acid residues | (2.9)g/100g |
| Isoleucine | (150)mg/100g |
| Leucine | (150)mg/100g |
| Lysine | (150)mg/100g |
| Methionine | (64)mg/100g |
| Cystine | (51)mg/100g |
| Amino acids, total sulphur-containing | (110)mg/100g |
| Phenylalanine | (200)mg/100g |
| Tyrosine | (120)mg/100g |
| Amino acids, total aromatic | (320)mg/100g |
| Threonine | (120)mg/100g |
| Tryptophan | (40)mg/100g |
| Valine | (190)mg/100g |
| Histidine | (100)mg/100g |
| Arginine | (240)mg/100g |
| Alanine | (160)mg/100g |
| Aspartic acid | (370)mg/100g |
| Glutamic acid | (580)mg/100g |
| Glycine | (140)mg/100g |
| Glycine | (150)mg/100g |
| Serine | (180)mg/100g |
| Hydroxy-proline | - |
Lipids
| Lipid | 0.2g/100g |
| Triacyl-glycerol equivalents | (0.1)g/100g |
| Fatty acids, total | (0.11)g/100g |
| Fatty acids, total saturated | (0.04)g/100g |
| Fatty acids, total mono-unsaturated | (0.02)g/100g |
| Fatty acids, total poly-unsaturated | (0.05)g/100g |
| Fatty acids,total n-3 poly-unsaturated | (0.01)g/100g |
| Fatty acids,total n-6 poly-unsaturated | (0.04)g/100g |
| Cholesterol | 0mg/100g |
Carbohydrates
| Carbohydrate, available; expressed in mono-saccharide equivalents | -47.8g/100g |
| Starch | (18.9)g/100g |
| Glucose | (0.2)g/100g |
| Fructose | (0.1)g/100g |
| Galactose | - |
| Sucrose | (24.1)g/100g |
| Maltose | (0.6)g/100g |
| Lactose | (0)g/100g |
| Trehalose | - |
| Dietary fiber, total | 1.7g/100g |
| Dietary fiber, soluble | 0.1g/100g |
| Dietary fiber, insoluble | 1.6g/100g |
Minerals
| Sodium (Na) | 33mg/100g |
| Potassium (K) | 22mg/100g |
| Calcium (CA) | 7mg/100g |
| Magnesium (Mg) | 8mg/100g |
| Phosphorus (P) | 27mg/100g |
| Iron (Fe) | 0.7mg/100g |
| Zinc (Zn) | 0.5mg/100g |
| Copper (Cu) | 0.09mg/100g |
| Manganese (Mn) | - |
| 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 | 0mg/100g | |
| gamma-Tocopherol | 0.3mg/100g | |
| delta-Tocopherol | 0.9mg/100g | |
| Vitamin K | 2µg/100g | |
| Thiamin | 0.01mg/100g | |
| Riboflavin | 0.01mg/100g | |
| Niacin | 0.1mg/100g | |
| Vitamin B-6 | 0.01mg/100g | |
| Vitamin B-12 | 0µg/100g | |
| Folate | 2µg/100g | |
| Pantothenic acid | 0.05mg/100g | |
| Biotin | - | |
| Ascorbic acid | 0mg/100g | |
misc
| Water | 50.0g/100g |
| Ash | 0.3g/100g |
| Salt equivalents | 0.1g/100g |
Remarks
Recipe: steamed dough 3, strained red bean paste 2 Removed portion: salted cherry leaf for wrapping
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