(sweetsop) Sugar-apples

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Fruits and Fruit Juices Nutrition Data

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Fruit is typically defined as the fleshy portion of a tree or plant that is produced from the ovary after flowering. The fruit provides structure to hold the seeds. When we see the beautiful cherry tree blossom, we know the bright red fruit will soon be revealed.

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(sweetsop) Sugar-apples Food Facts

Sugar-apples, (sweetsop), raw food facts

USDA SR27 Database Food #09321 category fruits Food Products Refuse Desc: 45
Measurement
measure spectrum
Amount: apple1 cup, pulp = 250 grams
of SUGAR-APPLES,(SWEETSOP),RAW
Current Multiple = 1
09321
Measurement Choices:
1 cup, pulp   1 fruit (2-7/8" dia)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
235 94
 
983 393
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
59.1 23.64
 
0.73 0.29
 
5.15 2.06
 
11 4.4
 
183.08 73.23
 
1.95 0.78
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.5 0.2
 
90.8 36.3
 
0.275 0.11
 
0.283 0.113
 
2.208 0.883
 
0.565 0.226
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
60 24
 
0.215 0.086
 
1.5 0.6
 
80 32
 
1.5 0.6
 
618 247
 
23 9
 
0.25 0.1
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.73 0.29
 
Fat Calories = 5.9 kcals = 2% of total
0.1 0.04
 
0.285 0.114
 
0.12 0.048
 
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.15 2.06
 
Protein Calories = 18.4 kcals = 8% of total
Nine Indispensable Amino Acids
0.138 0.055
 
0.025 0.01
 
End of Nine
 
 
0.018 0.007
 
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Proteins are:
Footnotes:

This food, briefly described as SUGAR-APPLES,(SWEETSOP),RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin C, total ascorbic acid aka Dehydroascorbic Acid is a protective antioxidant. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids.