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Mollusks, clam, mixed species, canned, liquid |
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Mollusks, clam, mixed species, canned, liquid (USDA#15162) |
| Serving Size 1 cup |
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| Water 97g |
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| Calories 2 |
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| Energy 8kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 13mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 11mg |
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| Phosphorus, P 114mg |
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| Potassium 149mg |
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| Sodium 215mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 7mg |
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| Selenium, Se 4mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 4mg |
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| Vitamin B-6 0mg |
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| Folate, total 2mcg |
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| Folic acid 0mcg |
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| Folate, food 2mcg |
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| Folate, DFE 2mcg_DFE |
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| Choline, total 13mg |
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| Vitamin B-12 5mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 30IU |
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| Vitamin A, RAE 9mcg_RAE |
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| Retinol 9mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Tocopherol, beta 0mg |
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| Tocopherol, gamma 0mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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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 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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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 6g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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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 3mg |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 5g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 0g |
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| Serine 0g |
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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 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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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 Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, ... |
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Additional Canning Information:
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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 combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, ... |
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| A kitchen utensil that is used to pry open the hard shell of a clam or an oyster in order to remove the meat. Typically, the knife will have a rounded, short blade with beveled ... |
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| One of the two marine groups into which shellfish are categorized. A second group is crustaceans. Mollusks are characterized by having a hard shell that consists of one or two ... |
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| A fine-grained salt that does not contain iodine or other additives, that is used in the process to pickle meats and can foods. This salt prevents the brine from becoming cloudy ... |
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