Tomato juice nutrients

Tomato juice nutrient amount to provide 10 mg/fl oz (total vitamin C)... 

Acidophilus milk is a sharp, harsh, acidic cultured milk produced by fermenting whole or skim milk with active cultures of Lactobacillus acidophilus. Honey, glucose, and tomato juice may be added as nutrients to stimulate bacterial growth and contribute flavor. Plain acidophilus milk has the same composition as whole milk or skim milk, except that part of its lactose is converted to 0.6 to 1% lactic acid by the culture organisms. Speck (1976), who proposed the addition of L. acidophilus to pasteurized milk (sweet acidophilus milk), described the beneficial effects of implanting the organisms in the human intestines. 

Catsup and chili sauce are about equal in nutritional value, since each item is made with similar ingredients and contains about 32% solids (about 5 times the content of fresh tomatoes and tomato juice). However, the nutrients provided per calorie by these products are significantly less than those furnished by tomato paste, because the solid contents and caloric valued of the two condiments are boosted by added salt and sugar. 

The nutrient composition of various forms of tomato juice is given in Eood Composition Table E-21. Some noteworthy observations regarding the nutrient composition of tomato juice follow ... 

While the body of evidence seems strong, several studies have found either no or weak associations between lycopene consumption and disease. Some of this may be explained by the fact that blood lycopene concentrations were much lower in these studies than in those that showed a beneficial effect. Thus, future dietary based studies need to include blood sampling to further define the range of blood concentrations of lycopene in the population, ideally with method standardization so that studies can be directly compared. The prostate cancer association is usually stronger for cooked tomato products rather than raw tomatoes or total lycopene intake. This too supports the idea that it is the whole food, with a broad array of nutrients and nonnutritive bioactive components, that is important for overall health rather than isolated compounds. It is possible that the beneficial effects of tomatoes are increased by preparing a concentrated product that enhances the nutrient bioavailability, as processed and cooked tomatoes are more closely associated to decreased risk of disease than either raw tomatoes or tomato juice. 

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