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CORDIAL BASE, 25% BLACKCURRANT FRUIT JUICE, INTENSE SWEETENED... NUTRITIONAL INFORMATION
Here is the specific information requested. Use this information to assist you in selecting your daily intake of fat, carbohydrates, protein, vitamins and minerals in order to obtain a balanced diet to promote health, vitality and strength.
CASCADE ULTIMATE C DIET RIBENA BLACKCURRANT LIGHT SYRUP
Concentrated syrup containing intense sweeteners, water and a minimum of 25% blackcurrant juice, used to prepare a non-alcoholic beverage by dilution with water.
Concentrated syrup containing intense sweeteners, water and a minimum of 25% blackcurrant juice, used to prepare a non-alcoholic beverage by dilution with water.
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OVERVIEW
Energy (kJ):
251.0 kJ
Energy (cal):
60.0 cal
Protein:
0.1 g
Fat:
0.0 g
-Saturated Fat:
0.0 g
-Mono-Unsaturated Fat:
0.0 g
-Poly-Unsaturated Fat:
0.0 g
-Omega 3 Fat:
0.0 mg
Carbohydrate:
15.0 g
-Complex Carbs:
0.0 g
-Sugar:
15.0 g
Fibre:
0.0 g
Water Content:
83.0 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
Caffeine:
0.0 mg
OTHER INFORMATION
Ingredients:
-
-
Directions:
-
-
GLYCEMIC
Glycemic Index:
-
Glycemic Load:
-
VITAMINS & MINERALS
Sodium:
14.0 mg
Potassium:
54.0 mg
Calcium:
6.0 mg
Phosphorus:
5.0 mg
Magnesium:
3.0 mg
Iron:
0.3 mg
Zinc:
0.1 mg
Aluminium:
- ug
Antimony:
- ug
Arsenic:
- ug
Cadnium:
- ug
Chromium:
- ug
Cobalt:
- ug
Copper:
- mg
Fluoride:
- ug
Iodine:
1.0 ug
Lead:
- ug
Manganese:
- mg
Mercury:
- ug
Molybdenum:
- ug
Nickel:
- ug
Selenium:
- ug
Sulphur:
- mg
Tin:
- ug
Retinol Eq.:
0.0 ug
Retinol:
0.0 ug
Beta-Carotene Eq.:
0.0 ug
Thiamin (B1):
0.0 mg
Riboflavin (B2):
0.0 mg
Niacin (B3) Eq.:
0.2 mg
Niacin (B3):
1.0 mg
Folate:
1.0 mg
Vitamin C:
57.0 mg
Vitamin B5:
- mg
Vitamin B6:
- mg
Vitamin B7:
- ug
Vitamin B12:
- ug
Vitamin D:
0.0 ug
Vitamin E:
0.0 mg
IN-DEPTH ANALYSIS
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The in-depth analysis includes:
- Amino acids
- Fatty acids
- Carbohydrate breakdown
- Organic acids
Copyright of the Commonwealth of Australia, Food Standards Australia New Zealand and
Adjunct Professor H. Greenfield and others at the University of New South Wales. Certain
material used in this product has been reproduced with the permission of the Commonwealth
of Australia, Food Standards Australia New Zealand, Associate Professor H. Greenfield and
others at the University of New South Wales and other researchers.
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