Spring greens, boiled in unsalted water
13-350
Nutrition
Macronutrients
- Energy
- 20kcal82kj
- Protein
- 1.9g
- Fat
- 0.7g
- Saturated fatty acids
- 0.1g
- Monounsaturated fatty acids
- 0.1g
- Polyunsaturated fatty acids
- 0.4g
- Carbohydrate
- 1.6g
- Total sugars
- 1.4g
- Fibre (AOAC)
Minerals
- Salt
- 0.03g
- Sodium
- 10mg
- Potassium
- 160mg
- Calcium
- 75mg
- Magnesium
- 8mg
- Phosphorus
- 29mg
- Iron
- 1.4mg
- Copper
- 0.02mg
- Zinc
- 0.3mg
- Chloride
- 16mg
- Manganese
- Selenium
- Iodine
Vitamins
- Carotene
- 2270µg
- Retinol equivalent
- 378µg
- Vitamin D
- 0µg
- Vitamin E
- Vitamin K1
- 893µg
- Thiamin
- 0.05mg
- Riboflavin
- 0.06mg
- Niacin
- 1.2mg
- Vitamin B6
- 0.18mg
- Vitamin B12
- 0µg
- Folate
- 66µg
- Vitamin C
- 77mg
Description
Based on boiled in salted water
References
IFR, The nutritional composition of retail vegetables in the UK, 1984-1987; Vitamin K1 from Bolton-Smith et al, Br.J. Nutr 83, 2000