|
|
| back to USDA Nutrition Index |
 |
|
|
|
Gooseberries, raw (USDA#09107) |
| Serving Size 1 cup |
|
|
|
| Water 87g |
|
| Calories 44 |
|
| Energy 184kj |
|
| Protein 0g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 10g |
|
| Dietary Fiber 4g |
|
| Calcium, Ca 25mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 10mg |
|
| Phosphorus, P 27mg |
|
| Potassium 198mg |
|
| Sodium 1mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 7mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 27mg |
|
| Thiamin 4mg |
|
| Riboflavin 2mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 8mg |
|
| Folate, total 6mcg |
|
| Folic acid 0mcg |
|
| Folate, food 6mcg |
|
| Folate, DFE 6mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 290IU |
|
| Vitamin A, RAE 15mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Fatty acids, total saturated 3g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 0g |
|
| 18:0 1g |
|
| Fatty acids, total monounsaturated 5g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 5g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 4g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 0mg |
|
| Alcohol, ethyl 0g |
|
|
|
|
|
|
|
|
Gooseberries, raw usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| "Fool", a combination of fruit and cream, is a traditional dessert of the British Isles. Quick, easy - and good! |
|
|
 |
|
|
|
| Since gooseberries are rich in pectin, make this jam the old-fashioned way, without commercial pectin. If the jam will be used soon, or frozen, there is no need to bother with canning it. Jam will keep for weeks in the refrigerator. Makes 3 to 4, 1/2 pint jars. |
|
|
 |
|
|
|
| Tart gooseberries are balanced by the sweetness of onions. If gooseberries aren't available, use sour pie cherries, canned or fresh. |
|
|
 |
|
|
|
| Tart gooseberries pair especially well with pork. This recipe uses fresh gooseberries; if using canned, taste for sweetness before adding sugar. May be doubled or tripled. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat. During the air-drying process the salt draws out ... |
|
|
|
|
|
|
|
| A descriptor of wine that is too young to consume, may be too acidic and unbalanced. |
|
|
|
|
|
|
|
| An olive that is green in color and ready to be cured. |
|
|
|
|
|
|
|
| Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased. Dairy farms selling ... |
|
|
|
|
|
|
|
| A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
