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 |