canned Capers

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canned Capers Food Facts

Capers, canned food facts

USDA SR27 Database Food #02054 category spices-herbs Food Products
Measurement
measure spectrum
Amount: apple1 tbsp, drained = 9 grams
of CAPERS,CANNED
Current Multiple = 1
02054
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2 23
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.44 4.89
 
0.08 0.86
 
0.21 2.36
 
0.3 3.2
 
7.55 83.85
 
0.72 8.04
 
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
0.002 0.023
 
0.4 4.3
 
0.08 0.88
 
0.002 0.018
 
0.013 0.139
 
0.059 0.652
 
0.002 0.027
 
2 23
 
0.6 6.5
 
2.2 24.6
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
4 40
 
0.034 0.374
 
0.15 1.67
 
3 33
 
0.007 0.078
 
1 10
 
0.1 1.2
 
4 40
 
211 2348
 
0.03 0.32
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.04 0.41
 
0 0
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.08 0.86
 
Fat Calories = 0.4 kcals = 22% of total
0.027 0.304
 
0.006 0.063
 
0.021 0.233
 
0.0161 g
nmb/Ω6   1.61:1
0.01 g
Ω6/Ω3   0.62:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
1 mcg
 
0 0
 
Vitamin A - IU
12 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as CAPERS,CANNED, supplies an extra generous amount of the following vitamins, minerals and nutrients:


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.
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 22:5 n-3 (DPA) Ω3
Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Copper, Cu, is a component of enzymes in iron metabolism. Iron, Fe, prevents microcitic hypochromic anemia. Magnesium, Mg, is a cofactor for enzyme systems. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin E (alpha-tocopherol) is a chain-breaking antioxidant. Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Fatty acids, total saturated Phytosterols