Cassava, 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 |
|---|---|---|---|
| 70300 | - | Water | |
| 9700 | - | Carbohydrate | |
| 8400 | - | Fiber, total dietary | |
| 8000 | - | Protein | |
| 2300 | - | ASH, TOTAL | |
| 1200 | - | Total lipid (fat) | |
| 757 | - | Potassium, K | |
| 560 | - | Fatty acids, total polyunsaturated | |
| 370 | - | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | |
| 340 | - | Fatty acids, total saturated | |
| 317 | - | Calcium, Ca | |
| 180 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 154 | - | Phosphorus, P | |
| 117 | - | Tryptophan | |
| 99 | - | Energy | |
| 90 | - | Fatty acids, total monounsaturated | |
| 77 | - | Magnesium, Mg | |
| 21 | - | Vitamin C | |
| 6 | - | Sodium, Na | |
| 5.9 | - | Iron, Fe | |
| 4.4 | - | Niacin | |
| 3.3 | - | Carotene, beta | |
| 2.4 | - | Niacin | |
| 1.38 | - | Zinc, Zn | |
| 0.55 | - | Vitamin A, IU | |
| 0.46 | - | Riboflavin | |
| 0.46 | - | Pyridoxine (Vitamin B6 | |
| 0.41 | - | Vitamin E (alpha-tocopherol) | |
| 0.24 | - | Thiamin | |
| 0.23 | - | Tocopherol, gamma | |
| 0.17 | - | Copper, Cu | |
| 0.086 | - | Folic acid | |
| 0.034 | - | Carotene, alpha | |
| 0.03 | - | Tocopherol, beta | |
| 0.01 | - | Tocopherol, delta |