|
|
| back to USDA Nutrition Index |
 |
|
|
|
Prune puree (USDA#09423) |
|
|
|
| Water 30g |
|
| Calories 257 |
|
| Energy 1075kj |
|
| Protein 2g |
|
| Total Fat 0g |
|
| Ash 2g |
|
| Total Carbohydrates 65g |
|
| Dietary Fiber 3g |
|
| Sugars 39g |
|
| Glucose (dextrose) 22g |
|
| Fructose 13g |
|
| Calcium, Ca 31mg |
|
| Iron, Fe 2mg |
|
| Phosphorus, P 72mg |
|
| Potassium 852mg |
|
| Sodium 23mg |
|
| Vitamin C, total ascorbic acid 4mg |
|
| Thiamin 4mg |
|
| Niacin 2mg |
|
| Pantothenic acid 0mg |
|
| Vitamin A, IU 2000IU |
|
| Vitamin A, RAE 100mcg_RAE |
|
| Retinol 0mcg |
|
| Fatty acids, total saturated 0g |
|
| Cholesterol 0mg |
|
|
|
|
|
|
|
|
Prune puree usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| This tasty pea soup recipe features cauliflower florets that are surrounded by the soup, providing flavor and texture to the dish. |
|
|
 |
|
|
|
| A light yet filling vegetable soup. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| When refering the the process of making wine, "pruning" refers to the cutting back of the grape vine during the winter season. The practice of pruning is significant in that it ... |
|
|
|
|
|
|
|
| To blend, grind or mash food until it is a thick, smooth, lump-free consistency. Pureeing can be done in a blender, food processor, or food mill or can be accomplished by pressing ... |
|
|
|
|
|
|
|
| A wrinkled shiny skinned fruit that is a dried plum, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor ... |
|
|
|
|
|
|
|
| A prune, made by drying a red plum, which has a sweet tangy flavor. This type of prune is available in some Middle Eastern markets. If sour prunes are not available, you can soak ... |
|
|
|
|
|
|
|
| Tomatoes that have been cooked for a short amount of time and then strained, producing a thick sauce which is used to add flavor, color and body to a sauce. Fresh tomatoes can be ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
