Nutrition
Macronutrients
- Energy
- 25kcal103kj
- Protein
- 2.8g
- Fat
- 0.8g
- Saturated fatty acids
- 0.1g
- Monounsaturated fatty acids
- 0.1g
- Polyunsaturated fatty acids
- 0.5g
- Carbohydrate
- 1.6g
- Total sugars
- 1.5g
- Fibre (AOAC)
Minerals
- Salt
- 0.35g
- Sodium
- 140mg
- Potassium
- 500mg
- Calcium
- 170mg
- Magnesium
- 54mg
- Phosphorus
- 45mg
- Iron
- 2.1mg
- Copper
- 0.04mg
- Zinc
- 0.7mg
- Chloride
- 98mg
- Manganese
- 0.6mg
- Selenium
- 1µg
- Iodine
- 2µg
Vitamins
- Carotene
- 3535µg
- Retinol equivalent
- 589µg
- Vitamin D
- 0µg
- Vitamin E
- 1.71mg
- Vitamin K1
- 394µg
- Thiamin
- 0.07mg
- Riboflavin
- 0.09mg
- Niacin
- 1.2mg
- Vitamin B6
- 0.17mg
- Vitamin B12
- 0µg
- Folate
- 114µg
- Vitamin C
- 26mg
Description
Ribs and stems removed
References
Reviewed 2013. IFR, The nutritional composition of retail vegetables in the UK, 1984-1987; with new LGC folate and carotenoid values. Vitamin K1 from Bolton-Smith et al, Br.J. Nutr 83, 2000