Hello:
We have received some inquires on the nutrient content of pandan leaves (widely used in southeast Asian cooking as a flavoring) and banku (a fermented corn/cassava dough cooked in hot water found in Ghana). Does anyone have any information on the nutrient content of these items?
David
http://www.ars.usda.gov/nutrientdata
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* David B. Haytowitz * U.S. Department of Agriculture *
* 10300 Baltimore Avenue * Agricultural Research Service *
* B-005, Rm. 207A, BARC-West * Beltsville Human Nutrition *
* Beltsville, MD 20705 * Research Center *
* 301-504-0714 * Nutrient Data Laboratory *
* 301-504-0713 FAX * EMAIL: [log in to unmask] *
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