Mustard leaves, boiled in unsalted water
13-299
Nutrition
Macronutrients
- Energy
- 17kcal73kj
- Protein
- 2g
- Fat
- 0.2g
- Saturated fatty acids
- Trace
- Monounsaturated fatty acids
- 0.1g
- Polyunsaturated fatty acids
- Trace
- Carbohydrate
- 1.9g
- Total sugars
- 0.5g
- Fibre (AOAC)
Minerals
- Salt
- 0.04g
- Sodium
- 16mg
- Potassium
- 200mg
- Calcium
- 80mg
- Magnesium
- 15mg
- Phosphorus
- 41mg
- Iron
- 0.8mg
- Copper
- Zinc
- Chloride
- Manganese
- Selenium
- Iodine
Vitamins
- Carotene
- 335µg
- Retinol equivalent
- 56µg
- Vitamin D
- 0µg
- Vitamin E
- Vitamin K1
- Thiamin
- 0.04mg
- Riboflavin
- 0.07mg
- Niacin
- 0.5mg
- Vitamin B6
- Vitamin B12
- 0µg
- Folate
- Vitamin C
- 26mg
Description
Literature sources
References
Haytowitz and Matthews (1984) Composition of foods: vegetables and vegetable products, raw, processed and prepared, Agriculture Handbook No 8-2, and Wu Leung et al. (1972) Food composition table for use in East Asia.