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

Sources, terms of use and Acknowledgements
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