id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-13530		cet-13530		6	.pdf	application/pdf	3268	134	46	Soy flour 17.000 Stabilizer (Montana S.A.) 0.050 Sugar 23.800 Salt 0.300 Total 100.000 Table 2: Nutrients of the fortified food Nutrients Quantity Nutrients Quantity Protein 18.26 % Leucine 4.49 g/100g Fat 8.97 % Lysine 3.90 g/100g Fiber 3.31 % Met+Cist 1.47 g100g Ash 3.02 % Threonine 2.54 g/100g Nitrogen Free Extract 66.44 % Tryptophan 0.72 g/100g Metabolizable Energy 419.50 kcal/100 g Valine 3.14 g/100g Phenyl + Tyrosine 4.98 g/100 g Calcium 500.00 mg/100g Histidine 1.44 g/100g Available Phosphorus 257.73 mg7100g Isoleucine 2.87 g/100g 238 3.2 Essential amino acids in fortified food The amino acid content of the processed food is presented and compared with a standard of these components on a dry basis recommended by FAO (1994), see Table 3. Where: HSf: Moisture content of the final suspension (%)	cache/cet-13530.pdf	txt/cet-13530.txt