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 |