What is the translation of this grain info in Beersmith?

I cannot figure out some of this info so that I can input the data into Beersmith. Anyone know what these specs are?

I can understand Color, Coarse Fine Difference, Protein and Moisture.

I need Potential, Yield, and Diastatic Power.

BEST MALZ Light Munich Malt
STANDARD MALT SPECIFICATIONS (the values are harvest dependent)
Specification Unit Minimum Maximum
Moisture content % 5.0
Extract fine grind, dry basis % 80.0
Fine-coarse-difference EBC % 2.5
Viscosity (8,6%) mPa∙s 1.60
Friability % 76.0
Glassiness % 3.0
Protein, dry basis % 9.0 12.0
Soluble nitrogen mg/100g 650 800
Kolbach index % 47.0
Hartong index (VZ 45° C) % 36.0
Wort colour EBC / Lovibond 10.0 / 4.2 20.0 / 8.0
Wort pH Units 5.60 6.10
Grading > 2.5 mm % 90.0
Grading < 2.2 mm % 2.0

Mine list DP

See http://morebeer.com/brewingtechniques/bmg/noonan.html
The potential (based on the DBFG value) will be (0.80 - 0.05 - 0.002) * 46.214 = 36 points, or a SG of 1.036
The yield (based on the DBCG value) will be (0.80 -0.025 - 0.05 - 0.002) * efficiency * 46.214 (where efficiency is expressed as a decimal), = 25 points or an SG of 1.025 with an efficiency of 0.75.
The diastatic power will be [FONT=Arial, Helvetica, sans-serif]50-60 °Lintner for an European Munich malt. (They don't give the diastatic power on the analysis

-a.

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Thanks gents, I have been gone for a bit, but I am now back up on HBT.