Salted Tomato Juice Nutrition Facts

41 calories in 1 cup

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Tomato juice, canned, with salt added
Weight Loss Rating:
Total Calories:41 calories in 1 cup
Serving Weight:1 cup = 243g ≈ 0.536lb ≈ 8.57oz
Caloric Density:0.17 calories / gram
Weight Watchers Counter:1 Weight Watchers point
 
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Calorie Sources:87% carbohydrates; 11% proteins; 2% fats
Fats:0.12 g (1 calorie, 0% by weight)
Carbohydrates:10.30 g (37 calories, 4% by weight)
Proteins:1.85 g (5 calories, 1% by weight)
Alcohol:~
Water:228.18 g (94% by weight)
Fat Composition:54% polyunsaturated; 24% monounsaturated; 22% saturated
Trans Fat :~
Dietary Fiber:0.97 g
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
6 fl oz
Food Group:Vegetables and Vegetable Products
USDA #:11540
Tags: tomato juice;
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Vitamin A:1094 IU
Retinol:~
Retinol Activity Equivalent:55.89 mcg
α-Carotene:~
β-Carotene:656.10 mcg
β-Cryptoxanthin:~
Lycopene:21.96 mg
Lutein + Zeaxanthin:145.80 mcg
Vitamin B-1:97.20 mcg
Vitamin B-2:72.90 mcg
Vitamin B-3:1.63 mg
Vitamin B-5:607.50 mcg
Vitamin B-6:267.30 mcg
Vitamin B-9:48.60 mcg
Food folate:48.60 mcg
Dietary Folate Equivalent:48.60 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:16.52 mg
Vitamin C:44.47 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:777.60 mcg
Added α-Tocopherol:~
β-Tocopherol:24.30 mcg
δ-Tocopherol:~
γ-Tocopherol:48.60 mcg
Vitamin K:5.59 mcg
Calcium (Ca):24.30 mg
Copper (Cu):145.80 mcg
Fluoride (F):~
Iron (Fe):1.04 mg
Magnesium (Mg):26.73 mg
Manganese (Mn):170.10 mcg
Phosphorus (P):43.74 mg
Potassium (K):0.56 g
Selenium (Se):0.73 mcg
Sodium (Na):0.65 g
Zinc (Zn):364.50 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:10.30 g
Dietary Fiber:0.97 g
Sugars Total:8.65 g
Fructose:3.74 g
Galactose:~
Glucose/Dextrose:3.28 g
Lactose:~
Maltose:~
Sucrose:0.61 g
Starch:~
Proteins Total:1.85 g
Essential amino acids
Phenylalanine:24.30 mg
Leucine:48.60 mg
Methionine:9.72 mg
Lysine:48.60 mg
Isoleucine:24.30 mg
Valine:24.30 mg
Threonine:24.30 mg
Tryptophan:12.15 mg
Histidine:24.30 mg
Arginine:24.30 mg
Non-essential amino acids
Alanine:48.60 mg
Aspartic acid:0.22 g
Betaine:~
Cystine:9.72 mg
Glutamic acid:0.73 g
Glycine:24.30 mg
Hydroxyproline:~
Proline:24.30 mg
Serine:24.30 mg
Tyrosine:24.30 mg
Fats Total:0.12 g
Saturated fatty acids:19.44 mg
Monounsaturated fatty acids:21.87 mg
Polyunsaturated fatty acids:48.60 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:14.58 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.86 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:21.87 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:48.60 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.43 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.55 g
Caffeine:~
Theobromine:~
Product Type:Salted
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.
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