Green leafy vegetable, average, fresh, boiled (without salt), drained

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
86000 Water
4200 Carbohydrate
4000 Fiber, total dietary
3400 Protein
1800 ASH, TOTAL
700 Total lipid (fat)
300 Fatty acids, total polyunsaturated
211 Potassium, K
207 Calcium, Ca
200 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
180 Fatty acids, total saturated
100 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
50 Fatty acids, total monounsaturated
50 Phosphorus, P
46 Magnesium, Mg
44 Energy
43 Tryptophan
20 Vitamin C
19 Sodium, Na
3.21 Carotene, beta
3 Iron, Fe
1.1 Niacin
0.535 Vitamin A, IU
0.49 Zinc, Zn
0.4 Niacin
0.4 Vitamin E (alpha-tocopherol)
0.22 Tocopherol, gamma
0.19 Copper, Cu
0.16 Pyridoxine (Vitamin B6
0.09 Riboflavin
0.05 Thiamin
0.03 Tocopherol, beta
0.029 Folic acid
0.019 Carotene, alpha
0.01 Tocopherol, delta

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