Boiled black currant juice, sweetened

Food number: 452
Food type: Food
Processing method: Boiled
Ingredient class: Juice drink
Food use class: Juice drink
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		0%
protein, total		2%
carbohydrate, available		96%
alcohol		0%
fibre, total		0%
organic acids, total		2%
sugar alcohols		0%

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

Percentage of energy from carbohydrates
sugars, total		96%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	745 (178)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	42.0	g	summation from constituent components	value created within host-system
fat, total	0	g	other method type	food composition table	391
protein, total	0.8	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	1.3	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	42.0	g	summation from constituent components	value created within host-system
sucrose	34.5	g	calculated, generic	value created within host-system
lactose	0	g	estimated according to logical deduction	value created within host-system
fructose	4.0	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	3.5	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)	22	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, generic	value created within host-system
sterols, total	5.9	mg	calculated, generic	value created within host-system	476
Minerals
sodium	24.0	mg	other method type	food composition table	165
salt	61.2	mg	summation from constituent components	value created within host-system
potassium	162.5	mg	calculated as recipe	value created within host-system
magnesium	11.5	mg	calculated as recipe	value created within host-system
calcium	34.4	mg	calculated as recipe	value created within host-system
phosphorus	27.6	mg	calculated as recipe	value created within host-system
iron, total	0.6	mg	calculated as recipe	value created within host-system
zinc	0	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	0.3	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	6.2	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	3.9	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	14.25	µg	calculated as recipe	value created within host-system
vitamin C (ascorbic acid)	30.0	mg	other method type	food composition table	391
folate (HPLC)	5.0	µg	other method type	food composition table	165
niacin equivalents, total	0.2	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.1	mg	calculated as recipe	value created within host-system
riboflavine	0.02	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.01	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	0	µg	other method type	food composition table	191
vitamers pyridoxine (hydrochloride)	1.22	mg	summation from constituent components	value created within host-system
carotenoids, total	257.5	µg	summation from constituent components	value created within host-system

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