Lemon juice diluted

Food number: 437
Food type: Food
Processing method: Mashed
Ingredient class: Juices
Food use class: Juices
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		0%
protein, total		6%
carbohydrate, available		46%
alcohol		0%
fibre, total		0%
organic acids, total		48%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		1%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		0%
fatty acids, total polyunsaturated		3%

Percentage of energy from carbohydrates
sugars, total		46%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	59 (14)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	1.6	g	summation from constituent components	value created within host-system
fat, total	0	g	calculated as recipe	value created within host-system
protein, total	0.2	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	2.2	g	calculated as recipe	value created within host-system
starch, total	0	g	estimated according to logical deduction	value created within host-system
sugars, total	1.6	g	summation from constituent components	value created within host-system
sucrose	0.2	g	other method type	other acquisition type
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	0.7	g	other method type	other acquisition type
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	estimated according to logical deduction	value created within host-system
fibre, water-insoluble	0	g	summation from constituent components	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	estimated according to logical deduction	value created within host-system
glucose	0.7	g	other method type	other acquisition type
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total saturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	calculated as recipe	value created within host-system
fatty acids, total trans	0	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	32	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	13	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	0	mg	calculated as recipe	value created within host-system
sterols, total	2.7	mg	calculated, generic	value created within host-system	302
Minerals
sodium	1.0	mg	calculated as recipe	value created within host-system
salt	2.5	mg	calculated as recipe	value created within host-system
potassium	65.0	mg	calculated as recipe	value created within host-system
magnesium	3.5	mg	calculated as recipe	value created within host-system
calcium	5.0	mg	calculated as recipe	value created within host-system
phosphorus	4.0	mg	calculated as recipe	value created within host-system
iron, total	< 0.1	mg	calculated as recipe	value created within host-system
zinc	0	mg	other method type	food composition table	391
iodide (iodine)	0.5	µg	calculated as recipe	value created within host-system
selenium, total	0.5	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	0.1	µg	summation from constituent components	value created within host-system
vitamin D	0	µg	other method type	food composition table	391
vitamin E alphatocopherol	0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	0.10	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	22.0	mg	other method type	food composition table	391
folate (HPLC)	6.5	µg	calculated as recipe	value created within host-system
niacin equivalents, total	< 0.1	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	<0.1	mg	calculated as recipe	value created within host-system
riboflavine	0	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.05	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.06	mg	summation from constituent components	value created within host-system
carotenoids, total	7.8	µg	summation from constituent components	value created within host-system

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