|
|
| back to Glossary Index |
 |
|
|
|
|
Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries. Foods containing vitamin C are an important part of a balanced and nutritious diet. In addition, it is Ascorbic Acid that assists with keeping various foods green in color, such as pureed vegetables and herbs that are added to recipes. As a tip when working with recipes containing green foods, crush a vitamin C tablet and add it to the other ingredients as the food is being prepared. The Ascorbic Acid will help to keep soups, sauces, dips, and other foods with green ingredients, a brighter green in color.
|
|
|
|
|
|
|
|
USDA Nutrition Facts |
|
|
| Serving Size 1 package (3 oz) |
|
|
|
| Calories 381 |
|
| Protein 7g |
|
| Total Fat 0g |
|
| Total Carbohydrates 90g |
|
| Dietary Fiber 0g |
|
| Potassium 7mg |
|
| Sodium 491mg |
|
| Cholesterol 0mg |
|
|
|
|
|
|
|
|
|
| Calories 89 |
|
| Protein 19g |
|
| Total Fat 0g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 230mg |
|
| Sodium 68mg |
|
| Cholesterol 50mg |
|
|
|
|
|
|
|
|
|
| Calories 90 |
|
| Protein 16g |
|
| Total Fat 1g |
|
| Total Carbohydrates 2g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Potassium 382mg |
|
| Sodium 70mg |
|
| Cholesterol 50mg |
|
|
|
|
|
|
|
|
Ascorbic Acid term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine. Acid can balance the sweetness of a wine. Acid is ... |
|
|
|
|
|
|
|
| A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach. It is also present in other foods that ... |
|
|
|
|
|
|
|
| Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products. Produced in the form of a ... |
|
|
|
|
|
|
|
| Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor. |
|
|
|
|
|
|
|
| An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation. |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
