United States — USDA FoodData Central
Apricots, dried, sulfured, stewed, with added sugar
Per-100 g nutrient composition · Fruits and Fruit Juices.
A neutral nutrient reference — not veterinary or dietary advice.
Nutrients (59)
| Nutrient | Value | Unit |
|---|---|---|
| Energy | 473 | kJ |
| Fiber, total dietary | 4.1 | G |
| Folic acid | 0 | UG |
| Folate, DFE | 0 | UG |
| Vitamin D (D2 + D3), International Units | 0 | IU |
| Retinol | 0 | UG |
| Vitamin A, RAE | 107 | UG |
| Iron, Fe | 1.52 | MG |
| Magnesium, Mg | 15 | MG |
| Phosphorus, P | 38 | MG |
| Sodium, Na | 3 | MG |
| Copper, Cu | 0.138 | MG |
| Manganese, Mn | 0.088 | MG |
| Vitamin A, IU | 2139 | IU |
| Protein | 1.17 | G |
| Ash | 0.98 | G |
| Vitamin C, total ascorbic acid | 1.4 | MG |
| Thiamin | 0.005 | MG |
| Riboflavin | 0.027 | MG |
| Folate, total | 0 | UG |
| Vitamin B-12 | 0 | UG |
| Folate, food | 0 | UG |
| Tryptophan | 0.021 | G |
| Threonine | 0.042 | G |
| Methionine | 0.006 | G |
| Phenylalanine | 0.049 | G |
| Tyrosine | 0.027 | G |
| Alanine | 0.058 | G |
| Glutamic acid | 0.119 | G |
| Glycine | 0.036 | G |
| Proline | 0.07 | G |
| Cholesterol | 0 | MG |
| Fatty acids, total saturated | 0.01 | G |
| Total lipid (fat) | 0.15 | G |
| Carbohydrate, by difference | 29.26 | G |
| Energy | 113 | KCAL |
| Water | 68.45 | G |
| Calcium, Ca | 15 | MG |
| Potassium, K | 443 | MG |
| Zinc, Zn | 0.24 | MG |
| Cystine | 0.004 | G |
| Valine | 0.043 | G |
| Arginine | 0.045 | G |
| Histidine | 0.019 | G |
| Aspartic acid | 0.269 | G |
| Serine | 0.067 | G |
| SFA 16:0 | 0.009 | G |
| SFA 18:0 | 0.001 | G |
| MUFA 18:1 | 0.064 | G |
| PUFA 18:2 | 0.029 | G |
| Fatty acids, total monounsaturated | 0.064 | G |
| Fatty acids, total polyunsaturated | 0.029 | G |
| Niacin | 0.853 | MG |
| Pantothenic acid | 0.191 | MG |
| Vitamin B-6 | 0.103 | MG |
| Isoleucine | 0.036 | G |
| Leucine | 0.069 | G |
| Lysine | 0.081 | G |
| Vitamin D (D2 + D3) | 0 | UG |
Source
USDA FoodData Central — Foundation Foods / SR Legacy (CC0, public domain). Food code 173943. Original source.
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