Nutrition
Macronutrients
- Energy
- 112kcal477kj
- Protein
- 0.8g
- Fat
- 0.2g
- Saturated fatty acids
- 0.1g
- Monounsaturated fatty acids
- Trace
- Polyunsaturated fatty acids
- 0.1g
- Carbohydrate
- 28.5g
- Total sugars
- 5.5g
- Fibre (AOAC)
Minerals
- Salt
- 0.01g
- Sodium
- 4mg
- Potassium
- 400mg
- Calcium
- 5mg
- Magnesium
- 33mg
- Phosphorus
- 31mg
- Iron
- 0.5mg
- Copper
- 0.08mg
- Zinc
- 0.2mg
- Chloride
- 50mg
- Manganese
- Selenium
- 2µg
- Iodine
Vitamins
- Carotene
- 350µg
- Retinol equivalent
- 58µg
- Vitamin D
- 0µg
- Vitamin E
- 0.2mg
- Vitamin K1
- 0.06µg
- Thiamin
- 0.03mg
- Riboflavin
- 0.04mg
- Niacin
- 0.5mg
- Vitamin B6
- 0.24mg
- Vitamin B12
- 0µg
- Folate
- 22µg
- Vitamin C
- 9mg
Description
10 samples. Flesh only; boiled 30 minutes. And literature sources
References
Reviewed 2013. Vegetables, Herbs and Spices Supplement, 1991; and literature sources. Vitamin K1 from Bolton-Smith et al Br.J.Nutr. 83, 2000