Development of a Functional Food Based on the Fermentation Broth of Jiegeng for the Treatment of Inflammatory Bowel Disease

Table 2

Nutritional composition of the FF (per 100 g).

Items	Per 100 g	Nutrient reference value (%)
Energy	1201.3 kJ	14.3
Protein	21.74 g	36.23
Fat	1.36 g	2
Carbohydrates	58 g	19.3
Dietary fiber	2.717 g	10.87
VA	151.43 μgRE	18.93
VD2	1 μg	20
VE	3.303 mg	23.59
VB1	0.71 mg	50.7
VB2	0.69 mg	49.29
VB6	0.05 mg	3.57
VB12	0.1 μg	4.17
VC	5 mg	5
VK	4.4 μg	5.5
Biotin	2.2 μg	7.3
Pantothenic acid	0.5 mg	10
Choline	5 mg	1.11
Niacin	2.226 mg	15.9
Folate	22.2 μg	5.55
Fe	3.024 mg	20.16
Cu	0.52 mg	34.67
Zn	1.09 mg	7.27
Mg	29.86 mg	9.95
Ca	107.61 mg	13.45
Mn	0.61 mg	20.3
K	270.23 mg	13.5
P	93.06 mg	13.29
Se	3.7 μg	7.4
Na	83 mg	4.15