Quentinrfu
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Nutrition Facts
editNutritional Contents (link added):
Nutrition and health
edit| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 100 kJ (24 kcal) |
13.33 g | |
| Starch | 0 g |
| Dietary fiber | 6.7 g |
6.67 g | |
| Saturated | 1.330 g |
0 g | |
| Vitamins | Quantity %DV† |
| Vitamin A | 0 IU |
| Vitamin C | 0% 0 mg |
| Minerals | Quantity %DV† |
| Calcium | 0% 0 mg |
| Iron | 0% 0 mg |
| Sodium | 3% 72 mg |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 121 kJ (29 kcal) |
9.32 g | |
| Sugars | 2.5 g |
| Dietary fiber | 2.8 g |
0.3 g | |
1.1 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 3% 0.04 mg |
| Riboflavin (B2) | 2% 0.02 mg |
| Niacin (B3) | 1% 0.1 mg |
| Pantothenic acid (B5) | 4% 0.19 mg |
| Vitamin B6 | 5% 0.08 mg |
| Folate (B9) | 3% 11 μg |
| Choline | 1% 5.1 mg |
| Vitamin C | 59% 53 mg |
| Minerals | Quantity %DV† |
| Calcium | 2% 26 mg |
| Iron | 3% 0.6 mg |
| Magnesium | 2% 8 mg |
| Manganese | 1% 0.03 mg |
| Phosphorus | 1% 16 mg |
| Potassium | 5% 138 mg |
| Zinc | 1% 0.06 mg |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
In contrast with the unpeel lemon, the vitamin amount of the preserved lemon is reduced, and the loss of mineral elements and sugar is present as well. It can be concluded that due to the processing procedure, the nutritional value of the preserved lemon is reduced.
- ^ a b United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ a b National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.