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Sauerkraut, canned, low sodium |
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Sauerkraut, canned, low sodium (USDA#43350) |
| Serving Size 1 cup |
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| Water 92g |
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| Calories 22 |
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| Energy 92kj |
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| Protein 0g |
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| Total Fat 0g |
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| Ash 2g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 2g |
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| Sugars 1g |
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| Calcium, Ca 30mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 13mg |
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| Phosphorus, P 20mg |
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| Potassium 170mg |
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| Sodium 308mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 9mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 0mcg |
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| Vitamin C, total ascorbic acid 14mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 9mg |
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| Vitamin B-6 8mg |
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| Folate, total 24mcg |
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| Folic acid 0mcg |
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| Folate, food 24mcg |
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| Folate, DFE 24mcg_DFE |
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| Choline, total 10mg |
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| Betaine 0mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 18IU |
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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) 13mcg |
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| Fatty acids, total saturated 2g |
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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 2g |
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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 5g |
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| 18:2 undifferentiated 2g |
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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 8mcg |
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| Carotene, alpha 5mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 295mcg |
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Sauerkraut, canned, low sodium usda nutrition - Related Content |
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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 Temperatures and Processing Times | Canning Safety, ... |
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By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
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| Milk that has the majority of the sodium (approximately 90%) removed and replaced with potassium. This milk is produced for people on a sodium restricted diet and is not always ... |
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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 chemical compound that is used to preserve food by retaining the moisture in the food to make it juicy and more pleasing when consumed. |
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| A chemical that is used to increase the speed of the curing process and deepen the color of the meat. This chemical converts a nitrate to a nitrite, as occurs in curing meats that ... |
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| A chemical that is used to increase the speed of the curing process and deepen the color of the meat. This chemical converts a nitrate to a nitrite, as occurs in curing meats ... |
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