Spring greens, boiled in unsalted water
13-350
Added by Public Health England
Nutrition
Macronutrients
- Energy (kcal)
- 20kcal
- Energy (kJ)
- 82kJ
- 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
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
- Significant
- Selenium
- Significant
- Iodine
- Significant
Vitamins
- Carotene
- 2270µg
- Retinol equivalent
- 378µg
- Vitamin D
- 0µg
- Vitamin E
- Significant
- Vitamin K1
- 893µg
- Thiamin
- 0.05mg
- Riboflavin
- 0.06mg
- Niacin
- 1.2mg
- Vitamin B6
- 0.18mg
- Vitamin B12
- 0µg
- Folate
- 66µg
- Vitamin C
- 77mg
Note
Where a nutrient is present in significant quantities, but there is no reliable information on the amount, the value is represented as “Significant”.
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