Pumpkin, 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 |
|---|---|---|---|
| 87800 | Water | ||
| 4300 | Protein | ||
| 2700 | ASH, TOTAL | ||
| 2500 | Carbohydrate | ||
| 2400 | Fiber, total dietary | ||
| 532 | Potassium, K | ||
| 407 | Calcium, Ca | ||
| 200 | Total lipid (fat) | ||
| 151 | Magnesium, Mg | ||
| 138 | Phosphorus, P | ||
| 80 | Fatty acids, total polyunsaturated | ||
| 70 | Fatty acids, total saturated | ||
| 70 | FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3) | ||
| 56 | Tryptophan | ||
| 34 | Energy | ||
| 12 | Sodium, Na | ||
| 7 | Vitamin C | ||
| 2.3 | Iron, Fe | ||
| 1.8 | Niacin | ||
| 1.29 | Carotene, beta | ||
| 1 | Vitamin E (alpha-tocopherol) | ||
| 0.96 | Zinc, Zn | ||
| 0.9 | Niacin | ||
| 0.52 | Tocopherol, delta | ||
| 0.3 | Tocopherol, beta | ||
| 0.215 | Vitamin A, IU | ||
| 0.16 | Pyridoxine (Vitamin B6 | ||
| 0.14 | Copper, Cu | ||
| 0.08 | Riboflavin | ||
| 0.08 | Thiamin | ||
| 0.07 | Tocopherol, gamma | ||
| 0.027 | Folic acid |