Mott's - 100% Vegetable Juice

Mott's - 100% Vegetable Juice

Nutrition per 8 fl oz

Nutrients Amount % DV *
Calories 45
 
Calories are the fuel you need every day. They are a measure of energy from the carbohydrates, fat and protein in the food you eat and beverages you drink.
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Total Fat 0 g
0%
Sodium 410 mg
17%
Potassium 390 mg
11%
Total Carbohydrates 9 g
3%
   Dietary Fiber 2 g
8%
   Sugars 7 g
 
Sugars are carbohydrates that occur naturally, such as those in juices, vegetables, grains and milk, and can be added to foods or beverages in the form of granulated or liquid sugar, corn syrup and honey, for example.
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Proteins 1 g
 
Vitamin A   25%
Vitamin C   100%
Iron   2%

* Percent Daily Values (DV) are based on a 2,000 calorie diet.

Products may not be available in all areas

  • Caffeine Free
  • Gluten Free

More Info

Contains no caffeine

Contains 100% juice

Gluten free

 

Allergens & Sensitivities

Soy

Includes soybeans and ingredients derived from soy.

Grapefruit

Juices or derivatives of grapefruit, tangelo and Seville orange.

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Ingredients

WATER

All beverages are hydrating, and a variety of beverages including juice, regular and diet soft drinks, water and tea can contribute to total fluid intake to help meet the body’s hydration needs.
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TOMATO PASTE

A concentrated tomato product made from the liquid obtained from tomatoes after the skin, stems, seeds and water removed.

GREEN BELL PEPPER JUICE

The liquid that is contained within green bell peppers.  Physical processes such as pressing, crushing or squeezing are applied to the vegetables to express their natural juices.  Sometimes the juice is filtered, or clarified, to make it clear.

CELERY JUICE

The liquid that is contained within celery. Physical processes such as pressing, crushing or squeezing are applied to the vegetable to express their natural juices. Sometimes the juice is filtered, or clarified, to make it clear.

VINEGAR

Vinegar is added to foods and beverages to provide taste and product stability.

CARROT JUICE CONCENTRATE

The liquid that is contained within carrots. Physical processes such as pressing, crushing or squeezing are applied to the vegetables to express their natural juices. The juice is concentrated by removing some of the water. Sometimes the juice is filtered, or clarified, to make it clear.

CLARIFIED CARROT JUICE CONCENTRATE

The liquid that is contained within carrots. Physical processes such as pressing, crushing or squeezing are applied to the vegetables to express their natural juices. The juice is concentrated by removing some of the water and filtered, or clarified, to make it clear.

SALT

Widely used for various purposes in food and beverages and best known as a seasoning, flavor enhancer and a preservative.

SEA SALT

An ingredient that is widely used and functions as a seasoning, flavor enhancer and a preservative. Sea salt is slightly less refined than salt.

ONION JUICE

The liquid that is contained within onion. Physical processes such as pressing, crushing or squeezing are applied to the vegetable to express their natural juices. Sometimes the juice is filtered, or clarified, to make it clear.

ASCORBIC ACID (VITAMIN C)

Ascorbic acid is found in fruits and vegetables and added to foods and beverages as a fortificant. Vitamin C functions as an antioxidant.

DILL JUICE

The liquid that is contained within dill. Physical processes such as pressing, crushing or squeezing are applied to the herb to express their natural juices. Sometimes the juice is filtered, or clarified, to make it clear.

CARROT JUICE

The liquid that is contained within carrots. Physical processes such as pressing, crushing or squeezing are applied to the vegetable to express their natural juices. Sometimes the juice is filtered, or clarified, to make it clear.

PARSLEY JUICE

The liquid that is contained within parsley. Physical processes such as pressing, crushing or squeezing are applied to the herb to express their natural juices. Sometimes the juice is filtered, or clarified, to make it clear.

NATURAL FLAVORS

Naturally occurring flavors from substances such as spices, fruits, vegetables, yeast, herbs, bark, bud, root, leaf, similar plant material or other suitable materials whose significant function in food is flavoring.

GARLIC AND ONION POWDER

The dried form of garlic and onion. They are widely used around the world for their pungent, flavor as a seasoning and used in some products for flavor.

SOY LECITHIN

An ingredient derived from soybean and used as an emulsifier.