Soursop juice Nutrition Facts

Description: Sour sop juice

Local Names:

Scientific Name: Annona muricata

Category: Condiments and Spices

Calories in Soursop juice

The calories in 100 grams of Soursop juice is 70.9 calories (kcal).

Quick Soursop juice  Nutritional Value

Here is a quick overview of Soursop juice nutrition information:

Quantity

100g

Calories

70.9 kcl

Fat

0.5g

Protein

1g

Carb

15.3g

Detailed Soursop juice  Nutrition Data

Here is the detailed data on Soursop juice  nutrition info:

Soursop juice Macronutrients data

Weight 

100g

Energy

300.4 Kj

Calories

70.9 kcl

Fat

0.5g

Protein

1g

Carb

15.3g

Fiber

0.6g

Water

82g

Soursop juice Minerals Data

Weight 

100g

Calcium

1.01mg

Iron (Fe)

0.81mg

Magnesium

0.9mg

Phosphorus (P)

2.5mg

Potassium (k)

1.3mg

Sodium (Na)

0.52mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Soursop juice Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

21mg

other Soursop juice Micronutrients

Weight 

100g

Ash

0.6g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Soursop juice  Nutrition Info

Serving size of 100 grams of Soursop juice , contains 70.9 calories, 1g of Protein, 0.5g of Fat, and 15.3g of Carbs.

Soursop juice Nutrition facts Summary 

Description: 

Sour sop juice

Local Names:

Scientific Name: 

Annona muricata

Category: 

Condiments and Spices

Serving Size:

100 grams

Calories: 

70.9 Kcal/100g

Nutrients

- Energy: 300.4Kj
- Calories: 70.9Kcal
- Fat: 0.5g
- Protein:
1g
- Carb:
15.3g
- Fiber:
0.6g
- Water:
82g
- Calcium:
1.01mg
- Iron:
0.81mg
- Magnesium:
0.9mg
- Phosphorus:
2.5mg
- Potassium:
1.3mg
- Sodium:
0.52mg
- Zinc: 
mg
- Copper:
mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
μg
- Vitamin D:
μg
- Thiamin, B1: 
mg
- Riboflavin, B2:
mg
- Niacin, B3:
mg
- Vitamin B6:
mg
- Folate, B9:
μg
- Vitamin B12:
μg
- Vitamin C:
21mg
- Ash: 
0.6g

Data sources include: Akubor, P.I (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1). Physiochemcal, microbiological and sensory properties of yoghurt supplemented with carrot juice. Nigerian Journal of Nutritional Sciences 32 (1): 15 -20., https://fdc.nal.usda.gov/