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 grams
Vitamin 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 grams
Mineral 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 grams
Amino 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 grams
References
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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