Green leafy vegetable, average, 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 |
|---|---|---|---|
| 85400 | - | Water | |
| 4300 | - | Carbohydrate | |
| 4100 | - | Fiber, total dietary | |
| 3600 | - | Protein | |
| 1900 | - | ASH, TOTAL | |
| 700 | - | Total lipid (fat) | |
| 439 | - | Potassium, K | |
| 320 | - | Fatty acids, total polyunsaturated | |
| 227 | - | Calcium, Ca | |
| 210 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 190 | - | Fatty acids, total saturated | |
| 100 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 81 | - | Magnesium, Mg | |
| 58 | - | Phosphorus, P | |
| 50 | - | Fatty acids, total monounsaturated | |
| 46 | - | Energy | |
| 45 | - | Tryptophan | |
| 32 | - | Vitamin C | |
| 26 | - | Sodium, Na | |
| 4.2 | - | Iron, Fe | |
| 3.34 | - | Carotene, beta | |
| 1.3 | - | Niacin | |
| 0.68 | - | Zinc, Zn | |
| 0.6 | - | Niacin | |
| 0.557 | - | Vitamin A, IU | |
| 0.41 | - | Vitamin E (alpha-tocopherol) | |
| 0.23 | - | Tocopherol, gamma | |
| 0.23 | - | Pyridoxine (Vitamin B6 | |
| 0.21 | - | Copper, Cu | |
| 0.14 | - | Riboflavin | |
| 0.07 | - | Thiamin | |
| 0.042 | - | Folic acid | |
| 0.03 | - | Tocopherol, beta | |
| 0.02 | - | Carotene, alpha | |
| 0.01 | - | Tocopherol, delta |