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Lemon juice, canned or bottled |
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Lemon juice, canned or bottled (USDA#09153) |
| Serving Size 1 cup |
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| Water 92g |
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| Calories 21 |
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| Energy 88kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 0g |
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| Sugars 2g |
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| Calcium, Ca 11mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 8mg |
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| Phosphorus, P 9mg |
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| Potassium 102mg |
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| Sodium 21mg |
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| Zinc, Zn 5mg |
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| Copper, Cu 3mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 24mg |
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| Thiamin 4mg |
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| Riboflavin 8mg |
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| Niacin 0mg |
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| Pantothenic acid 9mg |
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| Vitamin B-6 4mg |
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| Folate, total 10mcg |
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| Folic acid 0mcg |
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| Folate, food 10mcg |
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| Folate, DFE 10mcg_DFE |
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| Choline, total 5mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 15IU |
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| Vitamin A, RAE 1mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 3g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 3g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 1g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 8g |
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| 18:2 undifferentiated 5g |
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| 18:3 undifferentiated 2g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 2mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 13mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 11mcg |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Methods ... |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
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Additional Canning Information:
Canning Supplies | Ingredients | Food Preparation | Jar and Lid PreparationFood Acidity | Packing the Jars | Processing Temperature ... |
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| The juice from a fresh lemon, which is the best form of lemon flavor. Bottled lemon juice can be substituted if fresh lemons are not available. |
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| A utensil to use for keeping moisture that drips from beverage containers or rough surfaced bottles away from damaging tabletops or making unsightly appearances. The Bottle ... |
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| Bands and lids used to seal foods in canning jars. The set includes a lid that has a rubber seal around the outer edge and a screw on band that is placed over the lid and screwed ... |
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| A popular quick bread in Britain and the United States that is usually flavored with lemon zest or lemon extract to provide a distinct lemon flavor. There are a wide range of ... |
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| A kitchen utensil that is used to enable bottles and cans to be easily opened with leverage. The opener is formed with a die-cut opening that enables this utensil to be angled ... |
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