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

Sources, terms of use and Acknowledgements
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