Tomato Juice
Written by Med-Scope
Tomato Juice
Description
Tomato juice is an excellent source of vitamins and minerals, although the nutritive value of the whole tomato is higher. Fresh juice should be extracted from the chilled fruit immediately prior to serving. It should not be allowed to stand for a long period of time, due to the loss of vitamin C through oxidation.
Caloric Content
1 Calories: 46 Protein: 2.2 gm Carbohydrates: 10.4 gm Fiber: .4 gm Total fats: .2 gm Saturated fats: .020 gm Unsaturated fats: .080 gm Cholesterol: 0 mg
1. 1 cup, 243 gramsVitamin Content
1 USRDA Vitamin A: 1940 5000 IU Thiamine: .12 1.7 mg Vitamin B-2: .07 1.7 mg Vitamin B-6: .366 2.0 mg Vitamin B-12: 0 6 mcg Biotin: - 300 mcg Niacin: 1.9 20 mg Pantothenic Acid: .607 10 mg Folic acid: .017 400 mcg Vitamin C: 39 60 mg Vitamin E: - 30 IU
1. 1 cup, 243 gramsMineral Content
1 USRDA Calcium: 17 1000 mg Copper: - 2 mg Iron: 2.2 18 mg Magnesium: 20 400 mg Manganese: - n/a mg Phosphorus: 44 1000 mg Potassium: 552 n/a mg Selenium: - n/a mcg Sodium: 486 n/a mg Zinc: .1 15 mg
1. 1 cup, 243 gramsAmino Acid Content
1 Tryptophan: .012 gm Threonine: .042 gm Isoleucine: .036 gm Leucine: .052 gm Lysine: .054 gm Methionine: .010 gm Cysteine: .010 gm Phenylalanine: .040 gm Tyrosine: .024 gm Valine: .036 gm Arginine: .036 gm Histidine: .030 gm Alanine: .058 gm Aspartic acid: .232 gm Glutamic acid: .740 gm Glycine: .030 gm Proline: .042 gm Serine: .044 gm
1. 1 cup, 243 gramsReferences
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1990.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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