Spinach, 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 |
|---|---|---|---|
| 90000 | Water | ||
| 3400 | Protein | ||
| 3200 | Fiber, total dietary | ||
| 2000 | ASH, TOTAL | ||
| 900 | Carbohydrate | ||
| 664 | Potassium, K | ||
| 500 | Total lipid (fat) | ||
| 220 | Fatty acids, total polyunsaturated | ||
| 160 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 130 | Fatty acids, total saturated | ||
| 118 | Calcium, Ca | ||
| 94 | Magnesium, Mg | ||
| 94 | Sodium, Na | ||
| 58 | Phosphorus, P | ||
| 50 | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | ||
| 46 | Tryptophan | ||
| 30 | Fatty acids, total monounsaturated | ||
| 28 | Energy | ||
| 20 | Vitamin C | ||
| 3.2 | Iron, Fe | ||
| 2.2 | Vitamin E (alpha-tocopherol) | ||
| 2.05 | Carotene, beta | ||
| 1.6 | Niacin | ||
| 0.8 | Niacin | ||
| 0.63 | Zinc, Zn | ||
| 0.342 | Vitamin A, IU | ||
| 0.21 | Riboflavin | ||
| 0.21 | Pyridoxine (Vitamin B6 | ||
| 0.16 | Folic acid | ||
| 0.15 | Copper, Cu | ||
| 0.09 | Thiamin | ||
| 0.043 | Cryptoxanthin, beta |