Apricots, canned
Apricots, canned, heavy syrup pack, without skin, solids and liquids
Category: Fruits and Fruit Juices
100g of Apricots, canned contains 83 kcal calories, 0.51g protein, and 62µg vitamin a per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 83 kcal | 4% |
| Protein | 0.51 g | 1% |
| Carbohydrates | 21.45 g | 8% |
| Total fat | 0.09 g | 0% |
| Fiber | 1.6 g | 6% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 11 mg | 0% |
| Potassium | 134 mg | 3% |
| Calcium | 9 mg | 1% |
| Magnesium | 8 mg | 2% |
| Phosphorus | 13 mg | 1% |
| Iron | 0.43 mg | 2% |
| Zinc | 0.1 mg | 1% |
| Copper | 0.07 mg | 7% |
| Manganese | 0.05 mg | 2% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 0.01 g | 0% |
| Monounsaturated fat | 0.04 g | — |
| Polyunsaturated fat | 0.02 g | — |
| Trans fat | 0 g | — |
| Cholesterol | 0 mg | 0% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 62 µg | 7% |
| Retinol | 0 µg | — |
| Vitamin C | 2.8 mg | 3% |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 0.02 mg | 2% |
| Riboflavin (B2) | 0.02 mg | 2% |
| Niacin (B3) | 0.42 mg | 3% |
| Pantothenic acid (B5) | 0.09 mg | 2% |
| Vitamin B6 | 0.05 mg | 3% |
| Folate (B9) | 2 µg | 1% |
| Vitamin B12 | 0 µg | 0% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 0.04 g | — |
| Leucine | 0.03 g | — |
| Isoleucine | 0.02 g | — |
| Valine | 0.02 g | — |
| Threonine | 0.02 g | — |
| Methionine | 0 g | — |
| Phenylalanine | 0.02 g | — |
| Tryptophan | 0.01 g | — |
| Histidine | 0.01 g | — |
| Arginine | 0.02 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 77.66 g | — |
Household serving sizes
g- cup, whole, without pits
- 258 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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