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  1. Raw Jujube
Raw Jujube

Raw Jujube

Source of Calories

Amount%

Nutrition Facts

Amount% DV
NutrientAmount% Daily Value
Total Carbohydrates20.23 g7%
Net Carbohydrates20.23 g8%
SugarsNo data-
Added SugarsNo data-
Dietary FiberNo data-
Protein1.2 g2%
Total Fat0.2 g0%
Saturated FatNo data-
Monounsaturated FatNo data-
Polyunsaturated FatNo data-
Trans Fat0 g0%
Cholesterol0 mg0%
Vitamins
Vitamin A12 mcg1%
Vitamin C69 mg77%
Vitamin DNo data-
Minerals
Sodium3 mg0%
Potassium250 mg5%
Calcium21 mg2%
Magnesium10 mg2%
Iron0.48 mg3%
Zinc0.05 mg0%

% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.

Fat Composition

Amount%

The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.

Vitamin Coverage

% DV

Vitamin A

1%

Vitamin C

77%

Vitamin D

-

Vitamin E

-

Vitamin K

-

Vitamin B1

2%

Vitamin B2

3%

Vitamin B3

6%

Vitamin B5

-

Vitamin B6

5%

Vitamin B7

-

Vitamin B9

-

Vitamin B12

0%

There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.

Mineral Coverage

% DV

Calcium

2%

Iron

3%

Magnesium

2%

Phosphorus

2%

Potassium

5%

Sodium

0.1%

Zinc

0.5%

Copper

8%

Manganese

4%

Selenium

-

Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).

The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.

About

100 g of Raw Jujube contains 79 calories, 20.23g carbs, 0.2g fat, and 1.2g protein.
High Vitamin CLow CholesterolLow SodiumTrans Fat Free
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How Long to Burn Off 79 Calories?

*Based on this person: 25-year-old female, 5'7", 144 lbs

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    Swimming

    12 min

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    Jogging

    10 min

  • Green cycling icon

    Cycling

    11 min

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    Walking

    19 min

The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.

Food Health: Research and Evidence

Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.

1. Food Health: Research and Evidence

Source: SpringerLink, 2024

Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.

Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9

2. Food Health: Research and Evidence

Source: SpringerLink, 2024

Summary: Scientific research and expert reviews suggest that certain components in infant formula, such as specific fats and nutrients, can contribute to better cardiovascular health and improved blood sugar control in infants.

Read More: https://link.springer.com/article/10.1007/s13668-024-00561-9

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