| back to USDA Nutrition Index |
 |
Apricots, dried, sulfured, stewed, without added sugar |
|
 |
Apricots, dried, sulfured, stewed, without added sugar (USDA#09033) |
| Serving Size 1 cup, halves |
 |
 |
 |
| Water 75g |
 |
| Calories 85 |
 |
| Energy 357kj |
 |
| Protein 1g |
 |
| Total Fat 0g |
 |
| Ash 0g |
 |
| Total Carbohydrates 22g |
 |
| Dietary Fiber 2g |
 |
| Sugars 19g |
 |
| Calcium, Ca 19mg |
 |
| Iron, Fe 0mg |
 |
| Magnesium, Mg 11mg |
 |
| Phosphorus, P 25mg |
 |
| Potassium 411mg |
 |
| Sodium 4mg |
 |
| Zinc, Zn 0mg |
 |
| Copper, Cu 0mg |
 |
| Manganese, Mn 8mg |
 |
| Selenium, Se 0mcg |
 |
| Vitamin C, total ascorbic acid 0mg |
 |
| Thiamin 5mg |
 |
| Riboflavin 2mg |
 |
| Niacin 0mg |
 |
| Pantothenic acid 0mg |
 |
| Vitamin B-6 5mg |
 |
| Folate, total 3mcg |
 |
| Folic acid 0mcg |
 |
| Folate, food 3mcg |
 |
| Folate, DFE 3mcg_DFE |
 |
| Choline, total 4mg |
 |
| Vitamin B-12 0mcg |
 |
| Vitamin B-12, added 0mcg |
 |
| Vitamin A, IU 1275IU |
 |
| Vitamin A, RAE 64mcg_RAE |
 |
| Retinol 0mcg |
 |
| Vitamin E (alpha-tocopherol) 1mg |
 |
| Vitamin E, added 0mg |
 |
| Vitamin K (phylloquinone) 1mcg |
 |
| Fatty acids, total saturated 6g |
 |
| 4:0 0g |
 |
| 6:0 0g |
 |
| 8:0 0g |
 |
| 10:0 0g |
 |
| 12:0 0g |
 |
| 14:0 0g |
 |
| 16:0 6g |
 |
| 18:0 0g |
 |
| Fatty acids, total monounsaturated 2g |
 |
| 16:1 undifferentiated 0g |
 |
| 18:1 undifferentiated 2g |
 |
| 20:1 0g |
 |
| 22:1 undifferentiated 0g |
 |
| Fatty acids, total polyunsaturated 2g |
 |
| 18:2 undifferentiated 2g |
 |
| 18:3 undifferentiated 0g |
 |
| 18:4 0g |
 |
| 20:4 undifferentiated 0g |
 |
| 20:5 n-3 0g |
 |
| 22:5 n-3 0g |
 |
| 22:6 n-3 0g |
 |
| Cholesterol 0mg |
 |
| Tryptophan 6g |
 |
| Threonine 2g |
 |
| Isoleucine 2g |
 |
| Leucine 3g |
 |
| Lysine 2g |
 |
| Methionine 5g |
 |
| Cystine 7g |
 |
| Phenylalanine 2g |
 |
| Tyrosine 0g |
 |
| Valine 2g |
 |
| Arginine 0g |
 |
| Histidine 1g |
 |
| Alanine 0g |
 |
| Aspartic acid 0g |
 |
| Glutamic acid 6g |
 |
| Glycine 2g |
 |
| Proline 0g |
 |
| Serine 0g |
 |
| Alcohol, ethyl 0g |
 |
| Caffeine 0mg |
 |
| Theobromine 0mg |
 |
| Carotene, beta 765mcg |
 |
| Carotene, alpha 0mcg |
 |
| Cryptoxanthin, beta 0mcg |
 |
| Lycopene 0mcg |
 |
| Lutein + zeaxanthin 0mcg |
 |
 |
 |
 |
|
 |
|
 |
Apricots, dried, sulfured, stewed, without added sugar usda nutrition - Related Content |
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Ever had to hunt for the bananas in your pudding? This is Sugar Free but Fabulous. Cool Whip adds creamy texture and extra bananas are a must. |
|
 |
|
|
 |
|
 |
| A sweet and tangy recipe. |
|
 |
|
|
 |
|
 |
| Easy, non-roll out sugar cookie. |
|
 |
 |
 |
|
 |
| Colorful dish for a crisp autumn supper. |
|
 |
 |
 |
|
 |
| Not too sweet, just right for brunch, tea time or a little dessert. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. ... |
|
 |
|
|
 |
|
 |
|
Stewing is a moist heat cooking process much like braising except that the meat is totally immersed in liquid rather than being only partially immersed as it is with ... |
|
 |
|
|
 |
|
 |
| Braising | Stewing
Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and ... |
|
 |
|
|
 |
|
 |
|
Dried Beef ProductsVarious cuts of beef can be preserved using a combination of seasonings and drying processes, performed under controlled conditions, to produce ... |
|
 |
|
|
 |
|
 |
|
Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| A root vegetable that is grown commercially to be processed into sugar and sugar products. The Sugar Beet was developed from the Sea Beet and is a member of the beetroot and ... |
|
 |
|
|
 |
|
 |
| Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species. Similar in appearance to the traditional Delicata, the Sugar ... |
|
 |
|
|
 |
|
 |
| Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process. The cherries are pitted and sometimes sweetened before they go ... |
|
 |
|
|
 |
|
 |
| A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. The sugar must be used in an amount sufficient to affect the flavor ... |
|
 |
|
|
 |
|
 |
| Descriptor of wine that exhibits a mothball or rubbery aroma. Typically this aroma is the consequence of poor winemaking, the use of excessive sulfur dioxide. However, a rubbery ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
 |
|
|
|
|
|
|
|