Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 22 kCal | 1684 kCal | 1.3% | 5.9% | 7655 g |
| Proteins | 0.6 g | 76 g | 0.8% | 3.6% | 12667 g |
| Fats | 0.1 g | 56 g | 0.2% | 0.9% | 56000 g |
| Carbohydrates | 3.79 g | 219 g | 1.7% | 7.7% | 5778 g |
| Alimentary fiber | 0.8 g | 20 g | 4% | 18.2% | 2500 g |
| Water | 93.5 g | 2273 g | 4.1% | 18.6% | 2431 g |
| Ash | 1.21 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 78 μg | 900 μg | 8.7% | 39.5% | 1154 g |
| alpha Carotene | 210 μg | ~ | |||
| beta Carotene | 0.83 mg | 5 mg | 16.6% | 75.5% | 602 g |
| Lycopene | 9660 μg | ~ | |||
| Lutein + Zeaxanthin | 80 μg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 12.3% | 3750 g |
| Vitamin B2, riboflavin | 0.03 mg | 1.8 mg | 1.7% | 7.7% | 6000 g |
| Vitamin B4, choline | 7.2 mg | 500 mg | 1.4% | 6.4% | 6944 g |
| Vitamin B6, pyridoxine | 0.14 mg | 2 mg | 7% | 31.8% | 1429 g |
| Vitamin B9, folate | 21 μg | 400 μg | 5.3% | 24.1% | 1905 g |
| Vitamin C, ascorbic | 27.7 mg | 90 mg | 30.8% | 140% | 325 g |
| Vitamin E, alpha tocopherol, TE | 0.32 mg | 15 mg | 2.1% | 9.5% | 4688 g |
| Vitamin K, phylloquinone | 5.3 μg | 120 μg | 4.4% | 20% | 2264 g |
| Vitamin PP, NE | 0.73 mg | 20 mg | 3.7% | 16.8% | 2740 g |
| Macronutrients | |||||
| Potassium, K | 193 mg | 2500 mg | 7.7% | 35% | 1295 g |
| Calcium, Ca | 11 mg | 1000 mg | 1.1% | 5% | 9091 g |
| Magnesium, Mg | 11 mg | 400 mg | 2.8% | 12.7% | 3636 g |
| Sodium, Na | 58 mg | 1300 mg | 4.5% | 20.5% | 2241 g |
| Sulfur, S | 6 mg | 1000 mg | 0.6% | 2.7% | 16667 g |
| Phosphorus, P | 17 mg | 800 mg | 2.1% | 9.5% | 4706 g |
| Trace Elements | |||||
| Iron, Fe | 0.42 mg | 18 mg | 2.3% | 10.5% | 4286 g |
| Copper, Cu | 200 μg | 1000 μg | 20% | 90.9% | 500 g |
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 4.1% | 11000 g |
| Zinc, Zn | 0.2 mg | 12 mg | 1.7% | 7.7% | 6000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 3.28 g | max 100 г | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.014 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.01 g | ~ | |||
| 18: 0 Stearin | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 0.016 g | min 16.8 г | 0.1% | 0.5% | |
| 18: 1 Olein (omega-9) | 0.016 g | ~ | |||
| Polyunsaturated fatty acids | 0.042 g | from 11.2 to 20.6 | 0.4% | 1.8% | |
| 18: 2 Linoleic | 0.04 g | ~ | |||
| 18: 3 Linolenic | 0.001 g | ~ | |||
| Omega-3 fatty acids | 0.001 g | from 0.9 to 3.7 | 0.1% | 0.5% | |
| Omega-6 fatty acids | 0.04 g | from 4.7 to 16.8 | 0.9% | 4.1% |
The energy value is 22 kcal.
- cup = 242 g (53.2 kCal)
- fl oz = 30.2 g (6.6 kCal)
Reduced salt tomato and vegetable juice rich in vitamins and minerals such as: beta-carotene – 16,6%, vitamin C – 30,8%, copper – 20%
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Tags: calorie content 22 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Tomato and vegetable juice, with a reduced salt content, calories, nutrients, useful properties Tomato and vegetable juice, with a reduced salt content