Cassava, leaves, fresh, boiled (as part of a recipe)
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 70300 | Water | ||
| 9700 | Carbohydrate | ||
| 8400 | Fiber, total dietary | ||
| 8000 | Protein | ||
| 2300 | ASH, TOTAL | ||
| 1200 | Total lipid (fat) | ||
| 757 | Potassium, K | ||
| 560 | Fatty acids, total polyunsaturated | ||
| 370 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 340 | Fatty acids, total saturated | ||
| 317 | Calcium, Ca | ||
| 180 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 154 | Phosphorus, P | ||
| 117 | Tryptophan | ||
| 99 | Energy | ||
| 90 | Fatty acids, total monounsaturated | ||
| 77 | Magnesium, Mg | ||
| 21 | Vitamin C | ||
| 6 | Sodium, Na | ||
| 5.9 | Iron, Fe | ||
| 4.4 | Niacin | ||
| 3.3 | Carotene, beta | ||
| 2.4 | Niacin | ||
| 1.38 | Zinc, Zn | ||
| 0.55 | Vitamin A, IU | ||
| 0.46 | Riboflavin | ||
| 0.46 | Pyridoxine (Vitamin B6 | ||
| 0.41 | Vitamin E (alpha-tocopherol) | ||
| 0.24 | Thiamin | ||
| 0.23 | Tocopherol, gamma | ||
| 0.17 | Copper, Cu | ||
| 0.086 | Folic acid | ||
| 0.034 | Carotene, alpha | ||
| 0.03 | Tocopherol, beta | ||
| 0.01 | Tocopherol, delta |