Green leafy vegetable, average, fresh, raw
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 |
|---|---|---|---|
| 86300 | Water | ||
| 4100 | Carbohydrate | ||
| 3900 | Fiber, total dietary | ||
| 3300 | Protein | ||
| 1800 | ASH, TOTAL | ||
| 700 | Total lipid (fat) | ||
| 413 | Potassium, K | ||
| 300 | Fatty acids, total polyunsaturated | ||
| 213 | 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) | ||
| 76 | Magnesium, Mg | ||
| 55 | Phosphorus, P | ||
| 50 | Fatty acids, total monounsaturated | ||
| 50 | Vitamin C | ||
| 43 | Energy | ||
| 42 | Tryptophan | ||
| 25 | Sodium, Na | ||
| 3.9 | Iron, Fe | ||
| 3.49 | Carotene, beta | ||
| 1.3 | Niacin | ||
| 0.64 | Zinc, Zn | ||
| 0.6 | Niacin | ||
| 0.582 | Vitamin A, IU | ||
| 0.39 | Vitamin E (alpha-tocopherol) | ||
| 0.24 | Pyridoxine (Vitamin B6 | ||
| 0.21 | Tocopherol, gamma | ||
| 0.2 | Copper, Cu | ||
| 0.14 | Riboflavin | ||
| 0.07 | Thiamin | ||
| 0.057 | Folic acid | ||
| 0.03 | Tocopherol, beta | ||
| 0.021 | Carotene, alpha | ||
| 0.01 | Tocopherol, delta |