Fruits and Fruit Juices Nutrition Data
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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Fruit Nutrition Facts
dehydrated (low-moisture) Apricots Food Facts
Apricots, dehydrated (low-moisture), sulfured, stewed food factsUSDA SR27 Database Food #09031 category fruits Food Products
of APRICOTS,DEHYD (LOW-MOISTURE),SULFURED,STWD
Current Multiple = 1
This food, briefly described as APRICOTS,DEHYD (LOW-MOISTURE),SULFURED,STWD, 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). Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids
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. Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Potassium, K, maintains cell function. Potassium blunts the rise in blood pressure due to excess sodium intake and decrease recurrence of kidney stones
Vitamin A, RAE is required for normal vision, gene expression, reduction, embryonic development and immune function (Vitamin A, IU) Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Aspartic acid Serine