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Wocas, dried seeds, Oregon, yellow pond lily (Klamath)

361 Calories
7.9g Protein
80.0g Carbs
1.1g Fat
19.2g Fiber
Nutrition Facts
Serving Size 100 g
Calories 361
% Daily Value*
Total Fat 1.1g 1%
Saturated Fat 0.1g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 80.0g 29%
Dietary Fiber 19.2g 69%
Total Sugars 0.4g
Protein 7.9g 16%
Vitamin D 0mcg 0%
Calcium 27mg 2%
Iron 1.5mg 8%
Potassium 553mg 12%

* 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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Protein 7.9g 9%
Carbs 80.0g 90%
Fat 1.1g 1%

Vitamins

Nutrient Amount % DV
Thiamin 0.0 MG 3%
Riboflavin 0.1 MG 5%
Niacin 4.2 MG 26%
Pantothenic acid 1.3 MG 26%
Vitamin B-6 1.0 MG 56%
Folate, total 5 UG 1%
Vitamin B-12 0 UG 0%
Vitamin E (alpha-tocopherol) 35.6 MG 238%

Minerals

Nutrient Amount % DV
Calcium, Ca 27 MG 2%
Iron, Fe 1.5 MG 8%
Magnesium, Mg 86 MG 20%
Phosphorus, P 229 MG 18%
Potassium, K 553 MG 12%
Sodium, Na 25 MG 1%
Zinc, Zn 6.3 MG 58%
Copper, Cu 0.1 MG 8%
Manganese, Mn 0.9 MG 41%
Selenium, Se 0.7 UG 1%

Nutrition Highlights

  • Very low in fat (1.1g per 100g).
  • High in dietary fiber (19.2g per 100g), supporting digestive health.
  • Good source of Magnesium, Mg (20% DV).
  • Rich source of Zinc, Zn (58% of Daily Value per 100g).
  • Good source of Manganese, Mn (41% DV).
  • Good source of Niacin (26% DV).

About Wocas, dried seeds, Oregon, yellow pond lily (Klamath)

These small, dried seeds come from the yellow pond lily, a plant native to the wetlands of the Pacific Northwest, particularly the Klamath region. Traditionally harvested by Indigenous peoples, they have been a valued food source for generations. With a rich nutrient profile, they offer a high amount of dietary fiber—nearly 20 grams per 100 grams—making them excellent for digestive health and promoting a feeling of fullness. They are also a good source of plant-based protein and provide complex carbohydrates for sustained energy, while remaining very low in fat.

In the kitchen, they can be used in a variety of ways, often ground into flour for baking or stirred into porridges and stews for added texture and nutrition. Some people enjoy them toasted for a nutty flavor or incorporated into traditional recipes that highlight their earthy, slightly sweet taste. Because of their high fiber content, they pair well with other nutrient-dense foods and can be a satisfying addition to plant-based or whole-food diets.

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