Seeds, cottonseed flour, partially defatted (glandless)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.4 MG | 3% | |
| Thiamin | 2.1 MG | 175% | |
| Riboflavin | 0.4 MG | 31% | |
| Niacin | 4.1 MG | 25% | |
| Pantothenic acid | 0.4 MG | 9% | |
| Vitamin B-6 | 0.8 MG | 45% | |
| Folate, total | 229 UG | 57% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 22 UG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 478 MG | 37% | |
| Iron, Fe | 12.7 MG | 70% | |
| Magnesium, Mg | 721 MG | 172% | |
| Phosphorus, P | 1,597 MG | 128% | |
| Potassium, K | 1,772 MG | 38% | |
| Sodium, Na | 35 MG | 2% | |
| Zinc, Zn | 11.7 MG | 106% | |
| Copper, Cu | 1.2 MG | 131% | |
| Manganese, Mn | 2.1 MG | 93% | |
| Selenium, Se | 5.6 UG | 10% |
Nutrition Highlights
- Excellent source of protein with 41.0g per 100g, great for muscle building and recovery.
- Good source of dietary fiber (3g per 100g).
- Good source of Calcium, Ca (37% DV).
- Rich source of Iron, Fe (70% of Daily Value per 100g).
- Rich source of Magnesium, Mg (172% of Daily Value per 100g).
- Rich source of Phosphorus, P (128% of Daily Value per 100g).
About Seeds, cottonseed flour, partially defatted (glandless)
Derived from the seeds of the cotton plant, this flour is produced by partially removing the oil content, resulting in a fine, protein-rich powder. Unlike whole cottonseed flour, this version comes from glandless cotton varieties, which eliminates naturally occurring gossypol—a compound that can be toxic in high amounts. This makes it a safer option for human consumption. With nearly 41 grams of protein per 100 grams, it stands out as an excellent plant-based protein source, making it particularly valuable in vegetarian and vegan diets. It also provides a moderate amount of dietary fiber and a low-fat profile, which can support digestive health and help manage caloric intake.
In the kitchen, this flour is versatile and often used as a nutritional booster in baked goods like breads, muffins, and pancakes. Its mild, slightly nutty flavor blends well with other flours, though it's best used in combination rather than as a sole ingredient due to its dense texture. It can also be incorporated into protein bars, smoothies, or as a thickener in soups and sauces. Because of its high protein content, it's a popular choice among those looking to increase their protein intake without relying heavily on animal products. When using it in recipes, a little goes a long way in enhancing both the nutritional profile and the texture of the final dish.
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