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Tomato Juice

Tomato Juice


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

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 grams

Vitamin Content

Vitamin A:19405000 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 grams

Mineral Content

Calcium: 171000 mg
Copper: - 2 mg
Iron: 2.2 18 mg
Magnesium: 20 400 mg
Manganese: - n/a mg
Phosphorus: 441000 mg
Potassium:552 n/a mg
Selenium: - n/a mcg
Sodium:486 n/a mg
Zinc: .1 15 mg

1. 1 cup, 243 grams

Amino Acid Content

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 grams


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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