Mustard leaves, boiled in unsalted water

13-299

Nutrition

Macronutrients

Energy: 17kcal
73kj
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: N
Zinc: N
Chloride: N
Manganese: N
Selenium: N
Iodine: N

Vitamins

Carotene: 335µg
Retinol equivalent: 56µg
Vitamin D: 0µg
Vitamin E: N
Vitamin K1: –
Thiamin: 0.04mg
Riboflavin: 0.07mg
Niacin: 0.5mg
Vitamin B6: N
Vitamin B12: 0µg
Folate: N
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.