Beverages · SOURCE-BASED NUTRITION
Grape juice, white, with added vitamin C, from concentrate, shelf stable nutrition facts
Foundation
Grape juice, white, with added vitamin C, from concentrate, shelf stable. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Grape juice, white, with added vitamin C, from concentrate, shelf stable nutrition
Grape juice, white, with added vitamin C, from concentrate, shelf stable is a beverages food. It provides nutrients including Energy (Atwater General Factors), Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy (Atwater General Factors) | 66.1 kcal | — |
| Protein | 0.09 g | 0.2% |
| Carbohydrate, by difference | 15.8 g | 5.7% |
| Total lipid (fat) | 0.27 g | 0.3% |
| Sugars, Total | 14.4 g | — |
| Sodium, Na | 7.19 mg | 0.3% |
| Potassium, K | 49 mg | 1% |
| Calcium, Ca | 7.32 mg | 0.6% |
| Iron, Fe | 0.12 mg | 0.7% |
| Magnesium, Mg | 4.27 mg | 1% |
| Phosphorus, P | 12.6 mg | 1% |
| Zinc, Zn | 0.02 mg | 0.2% |
| Copper, Cu | 0 mg | 0.4% |
| Manganese, Mn | 0.06 mg | 2.7% |
| Vitamin C, total ascorbic acid | 55.2 mg | 61.3% |
| Thiamin | 0 mg | 0% |
| Niacin | 0.01 mg | 0% |
| Vitamin B-6 | 0.01 mg | 0.8% |
| Ash | 0.14 g | — |
| Citric acid | 217 mg | — |
| Folate, total | 1.73 µg | — |
| Fructose | 7.39 g | — |
| Galactose | 0 g | — |
| Glucose | 7.05 g | — |
| Lactose | 0 g | — |
| Malic acid | 89.2 mg | — |
| Maltose | 0 g | — |
| Nitrogen | 0.02 g | — |
| Oxalic acid | 0 mg | — |
| Quinic acid | 0 mg | — |
| Sucrose | 0 g | — |
| Water | 83.7 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin C (61.3% DV), Manganese (2.7% DV) and Potassium (1% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin C: collagen and antioxidant function
This amount provides 55.2 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceManganese: metabolism and antioxidant enzymes
This amount provides 0.06 mg. Manganese supports metabolism, bone formation and antioxidant enzyme systems. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePotassium: fluid balance and muscles
This amount provides 49 mg. Potassium supports normal cell function, fluid balance, nerve transmission and muscle contraction. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMagnesium: energy, muscles and nerves
This amount provides 4.27 mg. Magnesium supports enzyme reactions, energy production, protein synthesis, and normal muscle and nerve function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 12.6 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin B6: metabolism and brain development
This amount provides 0.01 mg. Vitamin B6 supports many enzyme reactions involved in metabolism, brain development and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin C
This amount provides 55.2 mg. Vitamin C acts as an antioxidant and supports collagen production, immune function and absorption of nonheme iron. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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