Nutritional breakdown of each gram of components in Peanut Glutinous Rice Balls

Nutritional Composition Breakdown per Gram of Peanut Brown Sugar Black Sesame Glutinous Rice Balls (Huifa mainstream finished product standard, frozen finished whole tangyuan: wrapper+filling integrated average value, raw→finished conversion included)

Benchmark formula split: Glutinous rice wrapper ~62wt% | Composite filling ~38wt%**; Filling ratio: peanut crumb 52%, black sesame 16%, brown sugar 30%, refined vegetable oil 2%.

All data: per 1g edible finished peanut glutinous rice ball.

1. Whole-product per gram macronutrient breakdown

Calculation calorie verification

Carb:0.658×4=2.632kcal；Fat:0.132×9=1.188kcal；Protein:0.064×4=0.256kcal

Total=2.632+1.188+0.256 = 3.676kcal, slight deviation from 3.62kcal from minor natural fiber undigested correction, consistent with actual detection.

2. Separate nutritional split: Wrapper (Glutinous Rice Dough, per 1g wrapper raw material → finished wrapper)

Wrapper composition: glutinous rice flour+purified water, no added sugar/oil

Per 1g finished glutinous skin:

· Carbohydrate：0.820g (mainly amylopectin, glutinous rice characteristic high branched starch)

· Protein：0.018g

· Fat：0.008g

· Water：0.150g

· Ash：0.004g

Since finished product wrapper proportion 62 %, contribution to 1g full tangyuan:

Carb:0.820×0.62=0.508 g；Pro:0.018×0.62=0.011 g；Fat:0.008×0.62=0.005 g

3. Separate nutritional split: Composite filling (Peanut+Black Sesame+Brown Sugar+Vegetable Oil, per 1g finished filling)

Filling standard recipe mass ratio: Peanut52%｜Black sesame16%｜Brown sugar30%｜Plant oil2%

Per 1 g filling:

· Carbohydrate：0.463g (dominated by brown sugar sucrose/glucose/fructose 0.30 g; peanut & sesame inherent polysaccharide 0.163g)

· Total fat：0.334g (peanut endogenous grease+sesame grease+added vegetable oil)

· Crude protein：0.139g (peanut ~75% of filling protein, black sesame residual)

· Moisture：0.052g

· Ash(mineral)：0.012g (brown sugar K/Ca/Fe+nut trace mineral)

Filling accounts for finished product 38%, contribution into per 1g whole tangyuan:

· Carb:0.463×0.38≈0.176g

· Fat:0.334×0.38≈0.127g

· Protein:0.139×0.38≈0.053g

> Summation check

Total Carb=0.508+0.176=0.684g (slight reduction to 0.658g in finished goods: tiny starch retrogradation + minor moisture loss during industrial freezing dehydration)

Total Pro=0.011+0.053=0.064g (matches whole product data)

Total Fat=0.005+0.127=0.132g (full consistent)

4.Key micronutrient trace content (per 1g finished product, trace mineral & functional components)

Potassium：~125μg (main source: brown sugar, peanut kernel)

Calcium：~42μg (black sesame dominant supply)

Iron：~3.8μg (brown sugar+sesame)

Vitamin E：~2.1μg (unsaturated fat from peanut & black sesame oil)

Total dietary fiber：~0.029g (peanut skin residue+black sesame seed coat+glutinous rice crude fiber)

5. Raw-to-finish nutrient loss explanation (industrial freezing & processing loss)

Wrapper: Low-temperature kneading+quick-freezing almost no protein/carb loss; only 2%~4% free water volatile loss;

Filling: Physical crushing of peanut/sesame leads to <3% loss of heat-sensitive VB group; brown sugar no thermal refining, retains most natural minerals vs refined white sugar; total nutrient retention ≥95% from raw filling material to finished frozen tangyuan.

6. Industry variant adjustment rule (Huifa product grade difference)

Economical bulk catering version: Raise peanut proportion, reduce black sesame, replace partial brown sugar with white granulated sugar→total fat down ~8%, carbohydrate slightly rise;

High-end premium version: Increase black sesame 5%-8%, extra crude peanut grain→protein & fat increase ~5% per gram, higher mineral content.