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Vegetables

al..as, ba..br, br..ca, ca..ca, ca..ch, ch..co, cr..fe, fi..ho, ho..le, le..no, ok..pa, pe..po, po..ra, ra..sp, sq..sq, sq..ta, ta..to, to..ya

fiddlehead ferns
(raw)
fireweed, leaves
(raw)
gourd, dishcloth
(cooked)
gourd, dishcloth
(raw)
gourd, white-flowered
(cooked)
gourd,white-flowered
(raw)
grape leaves(raw) horseradish-tree, leafy tips
(cooked)
horseradish-tree, leafy tips
(raw)
horseradish-tree, pods
(cooked)
Serving Size 50 g 1 cup (23 g) 1/2 cup (89 g) 1 cup (95 g) 1/2 cup (73 g) 1 cup (116 g) 1 cup (14 g) 1 cup (42 g) 1 cup (21 g) 1 cup (118 g)
Macronutrients          
Calories (kcal) 17 24 50 19 11 16 13 25 13 42
Protein (g) 2.27 (5%) 1.08 (2%) 0.59 (1%) 1.14 (2%) 0.44 (1%) 0.72 (1%) 0.78 (2%) 2.21 (4%) 1.97 (4%) 2.47 (5%)
Total Fat (g) 0.20 0.63 (1%) 0.30 0.19 0.01 0.02 0.30 0.39 (1%) 0.29 0.22
Total Carbohydrates (g) 2.77 4.42 12.76 4.14 2.69 3.93 2.42 4.68 1.74 9.65
Dietary Fiber (g) - 2.4 (9%) - - - - 1.5 (5%) 0.8 (3%) 0.4 (1%) 5.0 (18%)
Sugar (g) - - - - - - 0.88 0.42 - -
Vitamins          
Vitamin C (mg) 13.3 (15%) 0.5 (1%) 5.1 (6%) 11.4 (13%) 6.2 (7%) 11.7 (13%) 1.6 (2%) 13.0 (14%) 10.9 (12%) 114.5 (127%)
Thiamin (mg) 0.010 (1%) 0.008 (1%) 0.041 (3%) 0.048 (4%) 0.021 (2%) 0.034 (3%) 0.006 (1%) 0.093 (8%) 0.054 (5%) 0.054 (5%)
Riboflavin (mg) 0.105 (8%) 0.032 (2%) 0.037 (3%) 0.057 (4%) 0.016 (1%) 0.026 (2%) 0.050 (4%) 0.214 (16%) 0.139 (11%) 0.080 (6%)
Niacin (mg) 2.490 (12%) 1.075 (5%) 0.231 (1%) 0.380 (2%) 0.285 (1%) 0.371 (2%) 0.331 (2%) 0.838 (4%) 0.466 (2%) 0.696 (3%)
Pantothenic Acid (mg) - 0.312 (6%) 0.446 (9%) 0.207 (4%) 0.105 (2%) 0.176 (4%) 0.032 (1%) 0.043 (1%) 0.026 (1%) 0.827 (17%)
Vitamin B6 (mg) - 0.145 (9%) 0.088 (5%) 0.041 (2%) 0.028 (2%) 0.046 (3%) 0.056 (3%) 0.390 (23%) 0.252 (15%) 0.132 (8%)
Folate (mcg) - 26 (7%) 11 (3%) 7 (2%) 3 (1%) 7 (2%) 12 (3%) 10 (3%) 8 (2%) 35 (9%)
Vitamin B12 (mcg) 0 0 0 0 0 0 0 0 0 0
Vitamin A (IU) 1808 (36%) 828 (17%) 231 (5%) 390 (8%) 0 19 3853 (77%) 2945 (59%) 1588 (32%) 83 (2%)
Vitamin E (mg) - - - - - - 0.28 (1%) 0.04 - -
Vitamin K (mcg) - - - - - - 15.2 (13%) 45.4 (38%) - -
Minerals          
Calcium (mg) 16 (1%) 99 (8%) 8 (1%) 19 (1%) 18 (1%) 30 (2%) 51 (4%) 63 (5%) 39 (3%) 24 (2%)
Iron (mg) 0.66 (4%) 0.55 (3%) 0.32 (2%) 0.34 (2%) 0.18 (1%) 0.23 (1%) 0.37 (2%) 0.97 (5%) 0.84 (5%) 0.53 (3%)
Magnesium (mg) 17 (4%) 36 (9%) 18 (5%) 13 (3%) 8 (2%) 13 (3%) 13 (3%) 63 (16%) 31 (8%) 50 (13%)
Phosphorus (mg) 50 (4%) 25 (2%) 28 (2%) 30 (2%) 9 (1%) 15 (1%) 13 (1%) 28 (2%) 24 (2%) 58 (5%)
Potassium (mg) 185 (4%) 114 (2%) 403 (9%) 132 (3%) 124 (3%) 174 (4%) 38 (1%) 144 (3%) 71 (2%) 539 (11%)
Sodium (mg) 0 8 19 (1%) 3 1 2 1 4 2 51 (2%)
Zinc (mg) 0.41 (4%) 0.61 (6%) 0.15 (1%) 0.07 (1%) 0.51 (5%) 0.81 (7%) 0.09 (1%) 0.21 (2%) 0.13 (1%) 0.50 (5%)
Copper (mg) 0.160 (18%) 0.074 (8%) 0.076 (8%) 0.033 (4%) 0.019 (2%) 0.030 (3%) 0.058 (6%) 0.036 (4%) 0.022 (2%) 0.092 (10%)
Manganese (mg) 0.255 (11%) 1.542 (67%) 0.198 (9%) 0.087 (4%) 0.048 (2%) 0.077 (3%) 0.400 (17%) 0.365 (16%) 0.223 (10%) 0.284 (12%)
Selenium (mcg) - 0.2 0.2 0.2 0.1 0.2 0.1 0.4 (1%) 0.2 0.8 (1%)
Fatty Acids          
Saturated Fat (g) - - 0.024 0.015 0.001 0.002 0.047 0.064 - 0.037
Monounsaturated Fat (g) - - 0.056 0.035 0.003 0.005 0.011 0.199 - 0.114
Polyunsaturated Fat (g) - - 0.132 0.083 0.007 0.010 0.149 0.006 - 0.004

All vegetables marked as 'cooked' are boiled, drained, without salt.
All vegetables marked as 'baked are baked without salt.

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