Purslane, cooked, boiled, drained, with salt
Food Group: Vegetables and Vegetable Products
Category: Purslane
Serving Sizes: cup |
Nutrition FactsServing Size: cup |
||
|---|---|---|
| Amount Per Serving |
% Daily Value** | |
| Calories | 20.7 kcal |
0% |
| Total Fat | 0.2 g |
0.3% |
| Cholesterol | - | - |
| Sodium | 322 mg |
13.4% |
| Potassium | 561.2 mg |
16% |
| Carbohydrate | 4.1 g |
1.4% |
| Protein | 1.7 g |
3.4% |
| Vitamin A | 2129.8 IU |
42.6% |
| Vitamin C | 12.1 mg |
20.1% |
| Thiamin | 0 mg |
2.4% |
| Riboflavin | 0.1 mg |
6.1% |
| Niacin | 0.5 mg |
2.6% |
| Vitamin B-6 | 0.1 mg |
4% |
| Folate | 10.4 mcg |
2.6% |
| Folic acid | - | - |
| Vitamin B-12 | - | - |
| Pantothenic acid | 0 mg |
0.4% |
| Calcium | 89.7 mg |
9% |
| Iron | 0.9 mg |
4.9% |
| Magnesium | 77.1 mg |
19.3% |
| Zinc | 0.2 mg |
1.3% |
| Copper | 0.1 mg |
6.6% |
| Phosphorus | 42.6 mg |
4.3% |
| Selenium | 1 mcg |
1.5% |
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* All food and nutrition data is from the USDA National Nutrient Database for Standard Reference (SR), Release 18.
** All daily values are from A Food Labeling Guide: Reference Values for Nutrition Labeling by the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Percentages shown are Based on a 2000 Calorie intake, for children and adults above the age of 4. To see percentages for your entire meal, please Join Mealographer.